Gijang's brown seaweed is chewy and has its special smell. Because it is grown in the most adequate fishing ground, such as ideal temperature and tide, Gijang's brown seaweed has become very famous and it accounts for spreading the name Gijang across the country. Gijang's brown seaweed is considered the best and this is a blessing from Mother Nature.

Gijang's northern brown seaweed has a wide stem and a narrow leaf due to the East sea's fast tides. Gijang's brown seaweed, when boiled into a soup, does not become flabby like other seaweeds, but maintains its original chewiness and smell.

Kelp

Gijang's Kelp is rich with alginic acid, a water-soluble fibroid material, and potassium, an element needed to keep the body fluid alkaline. Generally, in addition to kelp, sea plants such as brown seaweed, laver, sea lettuce, and bundle are also rich in fibroid material and potassium, but kelp is the richest. Although the brown seaweed contains a lot of potassium, it also contains a lot of sodium, a salt element, making the kelp better in terms of nutrition.

Anchovies

Gijang anchovies are huge anchovies in their breeding time which are 10~15cm long. They are spring anchovies rich in fat. The delicious tender flesh of the anchovies attracts many tourists.

When it becomes the catching season of anchovies (Feburary~June and September~December), people flock to Daebyeon Harbor, the largest anchovy fishing ground in the east coast, to buy live anchovies and pickled anchovies. You can also see a unique sight of anchovy boxes surrounding the harbor during this season.

At Gijang Daebyeon Harbor, you can taste anchovy sushi, which is hard to find in other areas.  Also, Anchovy Festival is held in every April and different events such as Ceremonies to wish to catch big fish, parades, Madang plays, Catching anchovies with bare hands and etc. are held at this festival.