Korean in Mokpo: Haechon & More - 5 Local Picks

Clams dressed with makgeolli vinegar arrive sweet and tangy in a big mixing bowl with seaweed flakes, and tipping in th…

Skate from Heuksando, fermented lightly, gives first-timers an easy entry into hongeo samhap, the Jeolla trio of fermen…

Picked flower-crab meat and seaweed are tossed in a mild dressing for the crab seaweed bibimbap, which, unlike most cra…

Both the yellow and the black soybean milk are thick enough to pour slowly off a spoon. The yellow one tastes gently sw…

Live octopus is chopped into nakji tangtangi and arrives on one platter with beef yukhoe and abalone. Taste each on its…