Sarangbang

The main menu of this restaurant features Ganjami Muchim and Clam Muchim, made by slicing fresh, plump skate and clams freshly caught from Cheongnyong in Seocheon, Jindo, and mixing them with fragrant minari. With plenty of minari added and seasoned sweet and sour, it is not fishy and has a light, clean texture. The secret to its flavor is said to be the restaurant's own house vinegar, which makes the fish flesh springy. It is also rich in protein, vitamins, and minerals, making it good for the body. Above all, it seems there is nothing better as a drinking snack. In addition, the gizzard shad sashimi and seasonal dishes like marsh snail sashimi are clean and tasty, popular alongside the restaurant's signature Ganjami Tang.