The people of Ulsan have been eating mountain herbs and seaweeds, unpolluted food from the clean environment. Jujeon sea mustard, rich in minerals, and alginic acid, grows in the region where ocean currents move fast and near the neck of the rapids. Thus, it has a chewy texture and a unique taste. Particularly, alginic acid absorbs bodily wastes, like a sponge, and emits them out of the body. As a strong alkali, sea mustard is helpful in neutralizing acids and improving body constitutions.
Abalone contains abundant amino acids as well as different types of vitamins and minerals, including magnesium, copper, and iron. In particular, arginine, glutamic acid, and protein cause a sweet taste. Steamed and dried abalone has white powder on the surface as squid and octopus do, which is taurine. Taurine works effectively to detoxify the liver and restore strength.
Sashimi is thin-sliced raw or parboiled fish--snapper, croaker, carp or blowfish, served with vinegar chili paste. Most saltwater fish is edible. After skinning and deboning fish fillets, white flesh is used. The best fishing times in the East Sea are spring between April and May and autumn in October and November when warm and cold currents meet. So, a wide range of fish species gathers in the East Sea. During peak season, a variety of sashimi dishes are available at a moderate price.
Flounder lives in the sea below 200 meters depth near the coast of Ulsan and Daemado Island. Easy to cook, it is savory and tender, while being less fishy. Semi-dried flatfish lasts longer.