The three winter delicacies of the East Coast, Daejin Port Dochi, Janggi, and Gomchi

These days, Dochi, Janggi, and Gomchi are in full swing in the sea off Goseong, Gangwon-do. Dubbed the ‘three ugly brothers’ because of their ugly appearance, they are playing the role of filial sons in the winter in the East Sea, where pollack has disappeared. Representative dochi dishes include sukhoe, which is eaten by boiling a male and dipping it in vinegared red pepper paste, and altang, which is boiled with female eggs and intestines, blanched dochi meat, and sour kimchi. The texture of the chewy and twisty tochi meat is completely different from that of ordinary fish. The device is dried in the sea breeze for three or four days, then steamed with red pepper paste seasoning and bean sprouts, or boiled with radish. It’s delicious even without any seasoning. Clearly boiled gomchitguk with chopped radish, green onion, and garlic is the best hangover soup. The trip to Goseong in search of the three winter delicacies of the East Coast includes Daejin Lighthouse, Daejin Port, Hwajinpo, Geojinhang Port, Cheongganjeong Pavilion, Hwaamsa Temple, and Jinburyeong Museum of Art. Hwajinpo Beach, where you can enjoy the lyricism of the winter sea, is a popular spot for sunrise.

Inquiries: Tourism and Culture Division, Goseong-gun Office 033)680-3362