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Hayanjip

Channel Name: Gochuwasabi

Jun 14, 2025

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A famous restaurant in Yeosu, Jeollanam-do, specializing in Hamo Shabu-shabu, a dish made with hamo (pike conger or sea eel). Sitting at the table, you can enjoy not only the food but also a wide-open view of Yeosu’s sea—perfect for both taste and atmosphere. What makes this place unique is the “Hamo Extract” served as soon as you sit down. It has a slightly bitter, herbal taste, more like a tonic than something you drink for flavor. It’s optional, so you can try it if you’d like. At first, only soy sauce, garlic, ssamjang, and onion are placed on the table, but once the food arrives, the spread becomes rich and colorful—mustard leaf kimchi, acorn jelly, salted pollack roe, stir-fried dried cutlassfish, radish strips, garlic stems, pickled plums, and even crab salad unique to seaside towns. Hamo Shabu-shabu is a rare delicacy in Seoul, but it’s also a beloved summer dish in Japan’s Kansai region, especially Kyoto and Osaka. The eating style is simple: once the broth boils, dip a slice of hamo for just about 5 seconds, then take it out—done! You can also add chives or enoki mushrooms, but don’t leave the chives too long or they’ll get tough. Instructions are provided on the table, so even first-timers can enjoy it easily. When dipped, the hamo flesh opens up like a flower—an elegant sight. Dip it in soy sauce or wrap it in greens for a different experience. The owner especially recommends eating it with mustard leaf kimchi. Although hamo is known for its many fine bones, here the shabu-shabu preparation makes them barely noticeable, letting you enjoy the pure, delicate taste of the fish. To finish, the porridge (juk) is a must. Rice and vegetables are added to the remaining broth and simmered slowly until a soft, comforting porridge is made. It’s not too salty, easy on the stomach, and provides a deeply satisfying ending.

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