Special product of Gunsan.

▲ Jubak Jangaji / Source : NAVER

 Specialties in Gunsan include White glutinous rice barley, ChamBakdae, and Jubak Jangaji. Among the various specialties, Jubak Jangaji was selected as a specialized item in the regional convergence project organized by the Ministry of Agriculture, Food and Rural Affairs in November. This project was launched to revitalize the local economy through local specialized industries where the process from production to distribution takes place around the main production site. The selection of Jubak Jangaji in Gunsan City in this project has become a representative agricultural product of Gunsan.

 White glutinous rice barley is also called “Stick rice of barley field” for its chewy texture. The soluble fiber of White glutinous rice barley has about 7 times as much as regular rice. It also absorbs water quickly and spreads well, so you can mix it with rice and eat it immediately. Using these White glutinous rices barley, it is being developed in various forms such as barley noodles and barley yogurt.

 Chambakdae is a fish that is mainly produced on the west coast near Gunsan, and is part of a small fish species with a length of 20 to 30 centimeters. It has been loved by local residents for its abundant production and taste. Chambakdae is still regarded by many as the fish that comes to mind when you think of Gunsan.

 Jubak Jangaji is made of Woolae, a vines of the perennial. Gunsan produces more than 70 percent of the total Woolae production. Woolae is thick and light in pulp, so it is eaten mainly as jangaji. Salt it enough to drain the water. It was fermented naturally with the residue left over from the liquor. This is Jubak Jangaji. Jubak Jangaji changes to a darker color and deeper taste as it matures longer. If Jubak Jangaji is placed at a low temperature, it can be stored and consumed for a long period of time. When you eat, you soak it in water to reduce the saltyness to suit your taste. This Jubak Jangaji, which is made like this, can be cooked variously using the texture of Woolae, such as side dishes or pickled radish, instead, in Kimbap.

 Shin Dong-woo, head of the food policy division at Gunsan City Hall's Agricultural Technology Center, said, "As Jubak Jangaji in Gunsan City has been designated as a regional specialized item, we will do our best to develop various processed foods related to Jubak Jangaji.“