where it is close to Jangheung, Bosung, and Goheung peninsula, has
abundant shellfishes in its mudflat. During ebb tide of Deungyangman,
bajirak field is created on the mudflat.
This region has the best condition for bajiraks,
appropriate ebb and flow of the tide and water depth of 2~3m.
The bajiraks and pen shells from this region are
especially chewy and delitious.
Although bajirak tastes a little bad during late
spring through the beginning of summer due to its spawning, it is
an all-season food and great for people suffering liver diseases
or cholelithiasis. Bajirak soup is also great for people with
In Kijogae Village, people eat raw bajiraks. It
tastes best between March and April.
Also popular for bajirak cut noodles, bajirak is
fresh seafood which propels detoxification of livers. It is
also popular in Southern Food Festival due to its great taste.