You are invited to a feast of delicacies with Yeongdeok murhoe and steamed snow crabs!

Even the king fell in love with steamed Yeongdeok snow crabs

Even the king fell in love with the fresh flavor of steamed Yeongdeok snow crabs. The flavor depends on how fresh the snow crabs are. Yeongdeok snow crabs are considered to be the best. They are low in fat and high in protein. They digest easily and are recommended for everyone. They are full of necessary nutrients for children and the elderly. Yeongdeok snow crabs are caught at Gangguhang Port and Chuksanhang Port. The snow crabs that live in low water temperature are kept alive for freshness. The Gangguhang Port Snow Crab Row is full of people who want to enjoy that fresh flavor.

How to eat snow crabs
You can eat everything but the shell. With the legs, if you break off the last joint, you can pull out the meat in a whole piece. Or you can cut off the end and cut it open with scissors, then scrape out the meat. With the body, open the shell and remove the inner layer of shell and the meat appears.

How to choose Yeongdeok snow crabs
Avoid ones with a blackish stomach. The legs should be thin and long compared to the body. Avoid ones that feel soft when the stomach is pressed. Choose ones that move their legs aggressively when picked up. The ones that move their claws aggressively are the fresh ones. It's not good if the legs sag without energy.

Products of the ocean tell about Yeongdeok
Young pollack, shrimp and cuttlefish are also caught a lot. From Gangguhang Port, follow along Osipcheon River to Opo-ri. Sweet fish caught in Osipcheon River have a great flavor. They were offered to the palace. Sowol-ri, Ganggu-myeon is famous for sweet fish fishing. Herring is hung up to dry. They also hang up dead gulls. They are like scarecrows and chase away other gulls that come to eat the herring. Nomul-ri is famous for brown seaweed grown on rocks, clams and shrimp. The road from Chuksan to Daejin is over 40km. Along the way, you can see cuttlefish hanging to dry.

A great summer delicacy to overcome heat - Yeongdeok murhoe The East Sea is famous of clean water. Yeongdeok murhoe is a delicacy for its flavor.
The boat people of Yeongdeok ate cold meals to appease their hunger. Sliced roundnose flounder was added to cold water mixed with pepper paste. The boat people added rice to the cold soup and ate the raw fish including the bones. Murhoe originated from that. Murhoe is made with fresh cuttlefish, mitra squid, perilla leaves, lettuce, peppers, cucumbers, radishes, Korean leeks, green onions, water parsley, onions, garlic and sesame seeds. Yeongdeok murhoe is savory and spicy. It is low in fat and easy to digest. It is full of vitamins and minerals that are good for relieving fatigue. It is a delicacy for health not only in summer, but in all seasons. Roundnose flounder murhoe is particularly savory. It's nice to add rice or noodles to the soup.

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