Dongmun Maebanga (동문매반가)

Dongmun Maebanga (동문매반가)

Dongmun Maebanga is where Dasan Jeong Yak-yong, a representative civil servant of the Joseon dynasty and a Silhak scholar, stayed after being exiled to Gangjin. It now operates as a restaurant that serves the curled mallow soybean paste soup he enjoyed. It is right across from Sauijae House, where Dasan lived and devoted himself to education and academic research, so it is recommended to look around before going for a meal. Its signature menu is “Dasan Set Menu,” which comes with the curled mallow soybean paste soup and pan-fried battered clams. Other dishes such as braised red stingray, sea snail salad, and spicy stir-fried marinated pork are all plentiful and delicious.

– Address : 27 Sauijae-gil, Gangjin-eup, Gangjin-gun, Jeollanam-do

※ Presentation Information
– Main Dish
Dasan Set Menu

– Information and Guides
+82-61-433-3223

– Menu
Braised red stingray, sea snail salad, spicy stir-fried marinated pork

– Opening Hours
11:30-19:00

– Parking
Available

– Day Off
2nd & 4th Monday of every month

◎ Nearby Tourism Infobox

⊙ Yehyang (예향)

– Homepage
http://yehyang.modoo.at

– Tel
061-433-5777

Yehyang is a traditional Korean table d’hote restaurant that originated in 1930 on Yeongrang-ro in Gangjin. They offer set menus such as ye jeongsik, hyang jeongsik, and surasang, all served based on a portion size for four people. Using natural ingredients, they provide healthy and flavorful meals with dishes like hongeo samhap (skate, pork, and kimchi combo), tteokgalbi (grilled galbi patties), and bori gulbi (barley-aged dried yellow croaker).

⊙ Haetae Sikdang (해태식당)

Haetae Sikdang specializes in Namdo-style hanjeongsik (Korean table d’hote), with the Haetae jeongsik (Haetae set menu) being the sole offering on its menu. This nutritious array of dishes is prepared using ingredients sourced from the rich natural environment of Gangjin. The selection of food varies seasonally, featuring Gangjin daehap (hard clams) in spring, minmul jangeo (freshwater eel) in summer, jeoneo (gizzard shad) and odori (raw shrimp) in autumn, and maesaengiguk (seaweed fulvescens soup) in winter, ensuring a diverse and fresh dining experience throughout the year.