長興の美しい山に出会う | 旅行コース | K-Travel Mate

Kijogae Village not only has the only beach among the coastal areas of Jangheung, but also boasts an excellent marine ecosystem in Sumun coastal area and Yeodaji mudflat, designated as a tidal flat conservation zone in the southwestern coast of Korea, as well as the famous Sambisan Mountain known for azaleas. Every May, the Jangheung Kijogae Festival is held at Sumun Port for five days, featuring various side events such as a community open music concert, invited singer performances, traditional drum performances, the Palm Street Health Running Contest, and participant karaoke contests. Major specialties include deep-water bivalves like Kijogae (pen shell clam), Pijogae, Saejogae, and clams produced in the clean waters of Deukryang Bay, as well as specialty crops such as Welsh onions, potatoes, and honey. In particular, Kijogae is a low-calorie food rich in protein, essential amino acids, and iron, beneficial for preventing arteriosclerosis and anemia, and is exported to Japan at a high price. The clean waters and extensive mudflats of our village, designated as a fishery resource conservation area and a treasure of the marine ecosystem, are the optimal site for Kijogae production.

It is a local specialty restaurant located in front of the breakwater between Jangheung Sumun Beach and Sumun Port. It became famous after being featured on SBS's "Matdaemat," but it has long been known locally for its clam sashimi. The clam meat is mixed with water parsley and onions, then seasoned with gochujang and vinegar, resulting in a unique taste with a mild sourness followed by sweetness. Along with this, a refreshing clam soup is also provided to soothe the palate. The secret to their famous clam sashimi lies in the vinegar used only at this place. The vinegar, secretly stored in a cheongju bottle in the kitchen, is made by fermenting makgeolli. They further ferment homemade makgeolli to produce the vinegar. The gochujang is also homemade and mixed with makgeolli vinegar to make the dipping sauce. Bada House specializes in pen shell and clams but also serves sashimi of seasonal fish such as gizzard shad, sea bass, and hamo (daggertooth pike conger).