It is not easy to find great seafood dishes in inland regions during winter, but in coastal towns it is a different story altogether. Port cities in North Gyeongsang Province offer a treasure trove of winter delicacies that are sure to work up the appetites of even the most discerning epicures.

◆ Snow Crabs in Yeongdeok

Snow crabs are the best-known winter dish in North Gyeongsang Province, and their steamed legs are a treat for the palate. Unlike snow crabs in other regions, the ones caught here are filled with fresh and tender meat.

A time-tested way to choose the best snow crabs involves holding them up to see which ones are the heaviest. They may be the same size, but those that weigh more have more flesh to chew on. Also, the tastiest have clear-colored shells and hard bellies.

◆ Fish Broth in Pohang

"Mulhoi," or seasoned raw fish mixed with vegetables, cold broth and red pepper paste, is a delicacy found in the southern port city of Pohang. Many people think it is a popular summer dish, but epicures enjoy it during the cold months. Fishermen used to eat mulhoi as it is easy to prepare and offers a hearty meal, serving as a tangy treat to the palate.

Halibut and snappers are usually used to make the dish, but recently sea cucumbers, sea urchins, squid, abalone and sea squirts have also been adopted as favorite ingredients. To prepare the dish, just cut some fresh fish into large chunks, mix it with various vegetables and add some cold broth with red pepper paste.

◆ Dried Persimmons in Sangju

Dried persimmons are another winter delicacy in North Gyeongsang Province, with Sangju accounting for 60 percent of Korea's entire dried persimmon output. The ones harvested late in autumn usually taste the best.

Persimmons are picked from mid-October then peeled and dried in the sun for about a month in a well-ventilated place. Most dried persimmons end up lacking moisture, but the ones from Sangju manage to retain more of their freshness and are chewier, which is why they are considered the best in the country.