Uhshijang and Masan's Three Specialties


Masan Middle School
Keith Walheim

Do you like fresh seafood? If so then it would be worth the trip to Masan which is known for is its fishing industry. In fact the fish market in Masan (어시장/Uhshijang) has been stated to be one of the oldest and most famous in Kyeongnam province. Some even speculate that it's older than Jagalchi fish market in Busan. Due to its historic presence it is home to a wide variety of seafood, so there is something for everyone. Within Masan's fish market you'll find a street lined with fish tanks and restaurants on one side and the ocean that they came from on the other.
Here you'll also have the opportunity to try something new, something that perhaps you have never tried before. New experiences improve us all so who knows, you might just surprise yourself and acquire a unique taste. So how about giving fresh eel a try?
Barbequed eel, Jang-uh (장 어) in Korean, is one of the three specialties found here. Along the harbor the restaurants have large patios set up so you can barbeque and enjoy your eel by the ocean. Eel is usually enjoyed wrapped in Korean lettuce with either sliced onions immersed in a tangy soy sauce mix, sam-jang which is a soybean and red pepper paste, or cho-jang which is a salty garlic, cider, red pepper and soy bean paste. Barbequed eel itself is soft, boneless and smells amazing so even without the sauces it has a nice mellow barbequed flavor. Even if you are not a fan of fish in general you might find that this unique dish fits your taste.
Eel may be a little daring for some people but Masan's fish market is also the birth place of one of the foods that Masan is known for, Agujjim. So even if you are a little unsure about the barbequed eel you can still be in for a real cultural treat. If you think that you can handle the red pepper heat then this dish is for you. If not then Agujjim might give you the chance to test your mettle. The main ingredients added to this flavorful yet spicy mix include red peppers, deonjang, minced garlic, chopped scallions and of course the beautiful agwi fish.
The agwi itself is a peculiar looking fish and was actually discarded by fishermen up until the 1940s. During the 40s fish became scarce in the Masan area so local fisherman took the agwi that they caught to local restaurants and asked the cooks to prepare something nice. What resulted was agujjim, the unique cultural creation that gained popularity across Korea and originated right here in Masan's fish market. Agujjim is typically served with rice and cooks will usually use the remaining sauce and vegetables to create a crispy bokkeumbap stir fry with your rice for you to enjoy after the main dish.

Finally if you are not willing to try either of these local delicacies made from these two unusual looking yet appetizing fish then amongst other things fresh sashimi is also within your reach. The underlying theme is that at this historic place in Kyeongnam there is most likely something that anyone can enjoy.