Sigolhalmae Maggeolli

Fresh anchovies caught in the Mijo Sea of Namhae, prepared in a spicy anchovy stew, along with locally grown vegetables.

The Jeju silver hairtail caught off the southern coast is delivered weekly from the Jinju dawn market, and its spicy flavor is exceptional.

It is even more delicious when grilled on the grill with Jeju silver cutlassfish, mackerel, and flounder caught off the southern coast.

Seaweed and Sea Urchin Bibimbap is made with naturally harvested seaweed from Darangyi Village and sea urchins sourced from the South Sea, offering great taste and aroma.

Seafood doenjang stew, which includes vegetables, tofu, and blue crab, is a dish that children also love.

Fresh ingredients are sourced from the early morning market and hand-kneaded. It includes seafood such as squid and clams.

Freshly caught anchovies from Mijo, Namhae, are prepared and mixed with various vegetables and a tangy seasoning, making it a great accompaniment for drinks.

The seafood pancake, filled with plenty of squid and green onions, tastes even better when enjoyed with side dishes.

Seafood chive pancake is popular as a drinking snack because it has very little flour batter, allowing the natural flavors of chives and squid to shine through.

Acorn jelly is a dish that stimulates the appetite. The acorn jelly salad, well mixed with various vegetables and sauces, pairs well with makgeolli, a traditional Korean alcoholic beverage, making it a popular choice for a side dish with drinks.

It is the best side dish for alcohol when eaten with pork stir-fried and boiled tofu, along with kimchi made from vegetables grown and fermented by ourselves.

Yuja makgeolli, made by fermenting native yuja from Namhae, is a representative makgeolli of Namhae and is popular among tourists.

Namhae Fresh Takju is a basic-tasting rice wine that is the best-selling makgeolli in Namhae, along with yuzu makgeolli.

Characterized by its natural yellow color due to the addition of turmeric, known as a superfood, and it has an excellent taste.