Namhae Stone Octopus: Caught in Jars, Served as Haesin-tang

Stone octopus fishing is in full swing in the waters off Mijo Port in Namhae. Stone octopus tend to hide in narrow, dark spaces, so Captain Lee Bong-cheol uses this habit to catch them, using jars as hiding places without any bait or hooks.

In the past, earthenware jars were used, but they have now been replaced with rubber jars, a traditional catching method made more efficient.

In summer, Captain Lee heads out early in the morning to avoid the heat, catching stone octopus around the large and small islands off Mijo Port. The area is rich in shellfish, so there is plenty of food for the octopus, and as a result they grow tender and good-quality.

The fast currents along the southern coast make the flesh firmer and tastier, which further elevates the flavor of Namhae stone octopus.

On a single trip out, Captain Lee Bong-cheol catches about 60 kg of octopus, earning 700,000 to 800,000 won a day, with the price exceeding 20,000 won per kilogram. Each trip yields a substantial haul of roughly 60 kg.

The octopus he catches sells for more than 20,000 won per kilogram at high prices, and the captain earns around 700,000 to 800,000 won from a single day's fishing.

At the captain's restaurant, he serves haesin-tang, made with a whole chicken and a whole octopus. It is a stamina-restoring dish that customers love.

Recently, crews of Jeju hairtail fishing boats who came in to shelter from a typhoon stayed for three days, got to know Captain Lee at the restaurant, and ate together, showing the close bonds formed at sea.

He now lives in Mijo Port, but whenever he has time he crosses the sea to look after the hometown house that holds memories of his mother.

Ho-do is now a quiet island village with only about ten households left, and Captain Lee visits it, fulfilling his attachment and responsibility to his hometown.

Captain Lee Bong-cheol has been fishing since he was 22, a veteran fisherman who has lived with the sea for many years.

The people of Ho-do have watched him since childhood and share deep companionship with him; these close neighborly ties add to the village's warm atmosphere.

Its chewy texture makes it versatile for fried or braised dishes, captivating food lovers.

It is a distinctive delicacy unlike typical octopus dishes.

A neighbor's wife brought gat-kimchi (mustard leaf kimchi) she had made herself to complete the spread, showing the warm community in which neighbors lend each other missing ingredients and share.

Cooking and eating together with neighbors like this brings a simple but warm happiness.

Stone octopus, which can be enjoyed in many ways, has a chewy texture like abalone. Stir-fried with pork belly, its nutty richness blends into a deep flavor; he praised the spicy broth as especially delicious.

Namhae stone octopus, with its abalone-like chewiness, is an ingredient that can be enjoyed in many ways, and its flavor is praised even by Captain Lee himself.