Welcome to your K-local food trip! The star of this culinary journey is Hongseong’s "Egg Cockles," celebrated for their wonderfully chewy texture and savory, umami-rich flavor.

The Korean name for Egg Cockles, "Saejogae," literally means "Bird Clam." It refers to the clam's soft flesh, nestled inside a hard shell, closely resembling the shape of a bird. In the late Joseon Dynasty, scholar Jeong Yakjeon vividly described the striking appearance of these cockles in his book "Jasan-eobo":
"The shell is thick and smooth, with a color resembling a sparrow. Its patterns are so similar to sparrow feathers that one might even suspect it was transformed from a bird." With their appealing appearance and delightful taste, Egg Cockles have been enriching Korean cuisine for generations.

Cheonsu Bay in Hongseong—especially Namdang Port—is well-known nationwide as one of Korea’s leading producers of "Egg Cockles." In the past, the mudflats near Cheonsu Bay were sandy. However, after seawater was blocked by the construction of the Seosan District seawall nearby, these mudflats became muddier—creating a perfect habitat for "Egg Cockles." Every winter, Namdang Port hosts an egg cockle festival, attracting food enthusiasts from all over Korea who come to enjoy the fresh and plump Hongseong "Egg Cockles" at their seasonal best.

The best way to savor "Egg Cockles" is definitely through "shabu-shabu." When briefly blanched in a broth made from vegetables, anchovies, and kelp, their tender texture and the clean, savory taste of the ocean will fill your mouth. With the leftover broth, making fried rice or adding "kalguksu," traditional Korean knife-cut noodles, creates another delicious experience.

Visit Hongseong and experience the true essence of fine dining with a bite of "Egg Cockle," set against the beautiful sunset views and peaceful atmosphere of the West Sea.