Destination briefing
Why travelers stop here
When making jjanttong-eo tang (mudskipper soup), the fish is boiled, deboned, and the flesh is added whole while the head and bones are ground in, giving a unique texture as the meat is chewy. Perilla leaves are added to remove any fishy smell, and optionally, sansho pepper powder can be added to suit your taste, but since the flavor is strong, children or those who dislike strong tastes can enjoy it without the sansho pepper powder. The specialty of this house is that they use homemade jeopjang (soy sauce aged with crabs in boiled soy sauce), doenjang (soybean paste), and gochujang (red chili paste), and the side dishes made without seasoning are light, not too salty or spicy, which is nice. The initial smell of jjanttong-eo tang is similar to chueo-tang (mudfish soup), but when you actually eat it, you will experience a completely different flavor.
Address: 436 Suncheonman-gil, Suncheon-si, Jeollanam-do
OTA-ready stop
Built into inbound routes and day-tour planning.
Local context
전라남도 순천시 순천만길 436
Travel fit
Food · Jeollanam-do
