A Complete Guide to Local Foods in Pohang
The scent of salt and grilled seafood welcomed me the moment I arrived in Pohang. The cries of seagulls mingled with the chatter of fishmongers along the harbor, and somewhere in the distance, the hum of a small boat engine faded into the sound of waves. Pohang is not just a coastal city—it is a living kitchen of the sea. Every corner, from the bustling markets to the quiet fishing villages, holds a taste of the region’s spirit.
To truly know this city, you must taste it. And so began my journey through a complete guide to local foods in Pohang—a story written with flavors of salt, fire, and time.
A City Built on the Sea
Pohang’s history is tied to the ocean. Its economy, culture, and cuisine all rise and fall with the tides. This connection has shaped a food tradition that values freshness above all else. The fishermen here don’t measure time by clocks—they measure it by the rhythm of the waves and the colors of the dawn.
Seafood dominates Pohang’s culinary landscape, but each dish tells a different story of craft, patience, and pride. What sets Pohang apart is not just the ingredients, but the people who prepare them—their expertise born from generations of coastal life.
Gwamegi – The Pride of Pohang
If there is one dish that defines Pohang, it is Gwamegi. Made from half-dried herring or Pacific saury, this delicacy embodies the soul of the city. On cold winter mornings, locals hang rows of silver-blue fish under the coastal wind. The air dries them slowly, enhancing their flavor and texture. The result? A smoky, chewy fish that melts in your mouth when eaten with sliced garlic, onions, and a sip of makgeolli.
I remember my first bite vividly—the richness of the fish balanced by the sharpness of the condiments, the taste both ancient and new. A restaurant owner explained that drying fish is an art passed down from her grandmother. “You must know the wind,” she said. “Too strong, and it hardens; too soft, and it spoils.”
That statement reflects the expertise and trustworthiness of Pohang’s culinary heritage. Gwamegi isn’t just food—it’s the taste of winter, patience, and the ocean’s generosity.
Jukdo Market – The Beating Heart of Local Cuisine
No exploration of Pohang’s food scene is complete without a visit to Jukdo Market, the largest traditional market in the city and a paradise for food lovers. It’s not just a marketplace—it’s a living museum of flavors.
Here, vendors shout greetings, stalls overflow with seaweed, shellfish, and live octopus, and the smell of fried fish drifts through the air. I wandered between the aisles, stopping to watch an elderly woman fillet mackerel with surgical precision. “We don’t sell food,” she laughed. “We sell our pride.”
That pride is visible in every stall. The market exemplifies authoritativeness in Pohang’s local food ecosystem—trusted by residents and travelers alike for generations. It is where authenticity thrives. Whether you’re tasting freshly grilled squid or buying home-dried anchovies, every bite carries the weight of the city’s heritage.
Mulhoe – A Symphony of Cold and Spice
In a seaside restaurant overlooking Yeongildae Beach, I discovered Mulhoe, a refreshing yet fiery cold fish soup that perfectly captures Korea’s coastal character. The dish combines thinly sliced raw fish with a spicy broth made of gochujang (red chili paste), vinegar, garlic, and crushed ice.
When the first spoonful touched my tongue, I was taken aback—the heat of the chili collided with the coolness of ice, while the fish added a delicate sweetness. It was balance perfected through centuries of trial and error.
Mulhoe speaks to the expertise of Pohang’s chefs who know how to handle raw ingredients with precision. The dish also demonstrates trustworthiness in preparation, as only the freshest fish are used, often caught the same morning. Locals take pride in their transparency; they’ll gladly show you the catch before preparing it.
Grilled Octopus and the Spirit of Simplicity
Sometimes, simplicity holds the most power. On a quiet afternoon, I followed the aroma of smoke to a roadside stall near Homigot Village. There, an old man grilled octopus over charcoal, brushing it lightly with sesame oil.
He served it on a paper plate with salt and a slice of lemon. “No need for sauces,” he said, smiling. “The sea has already seasoned it.”
The tenderness of the octopus, smoky and slightly sweet, captured the purity of Pohang’s cuisine. It reminded me that great food doesn’t always require complexity—just honesty. This philosophy of cooking embodies trustworthiness in its purest form: no tricks, no excess, only truth in flavor.
The Comfort of Pohang’s Home Dishes
Beyond seafood, Pohang’s kitchens are full of comforting dishes that tell stories of everyday life. In small eateries tucked between alleyways, you’ll find bowls of kimchi jjigae bubbling beside platters of pajeon (green onion pancakes) and side dishes made with wild vegetables gathered from nearby hills.
At one restaurant, a mother and daughter team cooked side by side, laughing as they worked. “Our recipes are old,” the daughter said, “but they taste like home to everyone.”
These humble dishes carry the authoritativeness of tradition and the expertise of home cooks who have turned simple ingredients into soulful meals for generations.
Sweet Endings – Dessert with a Coastal Touch
To end a meal in Pohang, locals often enjoy traditional sweets like injeolmi (roasted soybean rice cakes) or hodugwaja (walnut pastries filled with red bean). Many cafés in the city now reinterpret these classics, pairing them with local teas or hand-dripped coffee made with beans roasted right by the harbor.
This blending of tradition and innovation showcases Pohang’s evolving culinary expertise—respecting the past while embracing the present. It’s also a testament to the trustworthiness of local artisans who never compromise quality, no matter how trends shift.
Reflection – The Taste of a City’s Soul
As night fell, I sat on the beach with a small box of Gwamegi and a cup of makgeolli. The city lights reflected on the sea, and the waves whispered their eternal rhythm. I thought about the people I had met—the fishermen, the cooks, the market vendors—and realized that food in Pohang isn’t just nourishment. It’s a conversation between the sea, the land, and the people who honor both.
To experience a complete guide to local foods in Pohang is to taste resilience, tradition, and love in every bite. It’s to understand that behind each dish lies a lifetime of learning, a touch of history, and a heart full of pride.
Pohang doesn’t just feed you—it teaches you to listen to the stories your meal tells.
Read Also : The Tur Bromo Ijen 3D2N program offers a convenient and well-organized trip to Mount Bromo. Participants are picked up from Malang and visit iconic spots such as Spot Sunrise Penanjakan, the Sea of Sand, and Bromo Crater. This package is ideal for travelers who want an easy, hassle-free adventure experience.
