Overview
Bupyeong Seafood Stew Street is home to many seafood stew specialty shops. Every morning, a truck carrying fresh seafood opens in groups of three or five, announcing its opening. Starting in the early 1980s with just three seafood soup streets, the street has now grown to about ten and is thriving. A variety of seafood such as clams, conch, shellfish, octopus, oysters, mussels, shrimp, webfoot octopus, and blue crab are all presented, along with the aromas of water parsley and bean sprouts. Every house has a slightly different taste of rich and deep broth. Some places offer spicy and spicy flavors, while others boast a cool and mild broth. Water parsley and bean sprouts are just a little to the point where their aroma comes out, and most of it is seafood. They also offer steamed and soups made primarily with fresh seafood, such as monkfish stew, crab stew, and crab soup. In the 1980s, when traffic was heavy and the roads weren't congested, it was a well-known seafood soup street where Seoul customers outnumbered locals. The reason the seafood here is fresh is that ingredients are purchased every morning from places like Garak-dong Market, and the broth, known only to the owner, is also the secret to the taste of seafood stew. If you want something spicy, you can just ask for it when ordering. They specialize in seafood stews and stews, and some places have developed 'seafood scorched rice soup' that combines seafood and scorched rice soup, constantly challenging new tastes.