Nestled among the famous rice terraces of Darangyi Village, overlooking the blue waters of Namhae, we found ourselves spoiled for choice when it came to lunch. We had originally planned to visit another restaurant, but as we wandered through the winding paths between stone walls and terraced fields, something about Darangyi Tasty simply felt right. Sometimes, the best meals are the ones you never intended to have.
Being just minutes from Mijo Port, Darangyi Tasty celebrates one of Namhae’s greatest seasonal treasures – fresh anchovies. Summer marks the anchovy season, making (Seasoned Anchovy Sashimi) an easy decision.
These were unlike any anchovies we had seen before. Large, plump and remarkably pristine, they bore little resemblance to the tiny fish most of us are familiar with.
For generations, fishermen along Namhae’s coastline have harvested anchovies using large V-shaped bamboo traps built into the shoreline. Guided only by the rise and fall of the tides, the fish are gently collected with scoop nets as they migrate inshore during spring and summer to spawn. It is a traditional fishing method that has remained largely unchanged for centuries.
The anchovies were dressed in a homemade vinegar gochujang, makgeolli vinegar, onions, fragrant minari (water celery) and toasted sesame seeds. The result was vibrant, refreshing and BOLD.
Anchovies can be divisive. Many people associate them with an overpowering fishiness. Here, there was none. Instead, the flesh was delicate yet pleasantly firm, carrying a gentle sweetness from the sea. Every fish had been painstakingly cleaned, with its head, bones and innards removed without tearing the fragile flesh. Considering their size, the amount of careful handwork involved made us appreciate the dish even more.
Wrapped in fresh vegetables with a dab of doenjang, each ssam became an explosion of flavours – sweet, tangy, savoury and slightly briny – all lifted by the crisp bite of the minari. It was exactly the kind of meal you crave on a warm summer afternoon while overlooking the sea.
Perhaps what impressed us most was how uncomplicated everything was. There were no elaborate cooking techniques or unnecessary embellishments. Every ingredient was simply allowed to speak for itself.
That philosophy extends beyond the seafood. Darangyi Tasty grows many of its own vegetables in a pesticide-free garden beside the restaurant, nourished by spring water flowing down the hillside and cooled by the sea breeze from Namhae.
Wing hot pot simply wasn’t in the cards.
Sometimes it’s nice to leave a place with one dish still untasted. It gives you every reason to return.
Places of Interest
Before arriving at Namhae, we started our journey from Gwangju to Nagan Eupseong Folk Village at Suncheon. This village which started construction in 1397, is the best preserved existing Joseon-era township with traditional houses remaining within the castle walls. This walled town is 1,410 meters long and total area of 223,108 square meters. There are still active households living within this town till this day.
At Namhae, visit Boriam Heritage at Hallyeohaesang National Park. Perched right on the rocky coastline of the East Sea in Gijang-gun, Haedong Yonggungsa was originally built in 1376. This beautiful destination is famous for its dramatic ocean views, unique stone statues, and vibrant paper lanterns during Buddha’s Birthday.
