Gijang isn’t just another coastal town — it’s the place Koreans think of when it comes to anchovies.
Every April, the Gijang Anchovy Festival kicks off along the shore, marking the season when the fish is at its best.
And in one small alley near Daebyeon Port, there’s a spot that locals know well, even if it never shows up on travel blogs:
Daeseong Galchi Jjigae Gui (대성갈치찌개구이).
Here, the name might say “beltfish stew,” but insiders know — it’s all about the anchovies, and especially the raw anchovy hoe (회).
If you’ve never had it before, don’t worry. You’re about to have your first unforgettable experience.
🕙 Show Up Early — Or Prepare to Wait
They open at 11:00 AM. We showed up around 10:40, thinking we were early.
Wrong.
There was already a crowd lining up around the corner.
It turns out, this place is no secret. Even though it still feels local, word has clearly gotten around.
The building is modest — originally just one shop unit, now expanded into the one next door to accommodate more people.
Still, even with the extra seating, there’s always a wait. That’s just part of the experience.
🐟 The Real Star: Raw Anchovy Hoe (생멸치회)
Here’s the thing — this dish isn’t always available.
It’s seasonal, unlisted on the menu, and only served during the short window when anchovies are fresh enough to be served raw.
We were lucky.
A plate of glistening, silver-skinned anchovy slices came dressed in sesame oil and fresh green chili.
No fishiness. No toughness. Just soft, mild, almost buttery flavor.
You taste the ocean — but not in a way that overwhelms you.
This was anchovy sashimi at its cleanest and gentlest, and a true regional delicacy you can’t find outside this season.
🌶 Anchovy Hoe-muchim – Vibrant, Bright, and Balanced
Next came the anchovy hoe-muchim (spicy raw anchovy salad).
It hit differently — bold gochugaru (Korean chili flakes), sesame seeds, thinly sliced scallions and perilla leaves.
Wrapped in a piece of perilla with rice, the anchovy flavor deepened into something richer — almost nutty, almost sweet.
If the raw anchovy was elegant, this was alive. Tangy, fiery, and addictive.
🍲 The Stew – Bubbling, Bold, and Beautiful
We ordered a small anchovy stew (멸치찌개), and as soon as it arrived at the table, it started bubbling like a volcano.
Inside: thick chunks of anchovy, large stems of cabbage and greens, and generous amounts of bang-a (방아잎) — a herb that smells like mint, sesame, and shiso all at once.
The broth was spicy but not overpowering. Deep. Earthy. Slightly peppery.
By the second spoonful, I was sweating a little.
By the fourth, I was hooked.
This isn’t the kind of stew you sip quietly. It’s the kind that wakes you up.
💸 Price, Portions & Perspective
- Anchovy Stew (small): ₩25,000
- Anchovy Hoe (large): ₩35,000
Four of us were completely satisfied — plenty of food, great quality, and surprisingly fair pricing.
Considering the freshness and seasonal rarity, we’d happily pay that again.
🅿 Parking & Tips
There’s a public parking lot nearby, or you can find street parking if you arrive early enough.
It’s walkable from Daebyeon Port, and if you’re into coastal drives or golf — Haeundae Beach CC is just a short ride away.
Honestly?
If you’re in the area during anchovy season (April–May) and don’t stop here, you’re missing something truly special.
This isn’t just a meal.
It’s a taste of timing — something you can only experience now, in this place, in this season.
Would I go back?
Without hesitation.
This was one of those rare meals that stays with you long after you’ve paid the bill.
📍 Location
Daeseong Galchi Jjigae Gui (대성갈치찌개구이)
9 Daebyeon 2-gil, Gijang-eup, Gijang-gun, Busan, South Korea
📅 Best season: April to early May
🍽 Must-try: Raw anchovy hoe (생멸치회), Anchovy stew (멸치찌개), Spicy muchim
🕐 Arrive before 11 AM to avoid long waits
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