Masan, a wharfside, is rich in fish and marine products. This is where the ugly fish, monkfish, became a proper one. With its ugly look and flabby flesh, it used to be thrown away. Now it has been transformed and shall we have a look?
An alley famous for steamed monkfish in Odong-dong, Masan. The shops use dried monkfish. Monkfish, dried in the sea wind for 20 days, will provide a nice and salty taste thanks to the sun and wind.
Bean sprouts will make dried monkfish softer to chew. Fragrant dropwort, various seasoning materials, fermented soybean paste, and fish gravy will make a very savory and hot dish of steamed monkfish.
Masan, home of dried monkfish! The alley of steamed monkfish! The 60-year-long tradition. Monkfish dried over the wall, fermented soybean paste, powdered red pepper, and bean sprouts! It is the spirit of Gyeongsangdo! This is it. When in Masan, visit this alley.~
Steamed monkfish provides diverse tastes in itself and you wouldn't need any other side dishes. The fish becomes tastier as you chew more. The hot taste will fascinate you more as you eat more! Why don't you come and taste?
The hot and fresh taste. A dish of steamed monkfish will drive away your stress! You can't stop it.
Words of mouth brought me here! And it's really good~ It is nice and salty. And it is hot! It makes me wake up. Come to Masan and taste steamed monkfish. It is really good.