The Blogger’s View - Bangogae Muchim Hoe

Hair-raising spicy-sweet!

Since Daegu is located deep inside the peninsular, it was beyond anyone’s wish to have fresh raw fish slices in the old days. Instead, people here began to use boiled squid and inland turban shells, Anago Hoe with radish and other vegetables, along with red hot pepper powder to make Muchim Hoe, instead of using vinegar-pepper sauce like other regions. This kind of food has been around for more than 3 decades and it is unique in using the material from the sea and the inland water alike. The burning spicy flavor is popular among customers of all ages, and many famous diners used to concentrate around Bangogae, Naedang-dong to make a cluster of their own.