When the winter season starts, people in Pohang dry herring or billfish in the shade. After going through a repetitive process of freezing and defrosting for 10-15 days, the fish skin becomes crumpled and the fish meat becomes chewy as it is half-dried. This half-dried fish is called ‘Gwamegi.’ The genuine way of eating Gwamegi is to separate the bones and skins of Gwamegi. In order to enhance the taste, you can add raw seaweed or green onion. Gwamegi is the best dish for enthusiastic drinkers.

Pidegi is half-dried squid that is made with squid caught from the East Sea. It is dried in cold sea breezes so the skin is chewy but the squid meat inside remains fresh. Pidegi can be eaten as it is or can be stir-fried with sauce.

Mulhoe is a native dish of Pohang that is developed by the local fishermen. It is made of fresh sashimi with pear, ground sesame mixed with salt, sesame oil, and chilli paste, all mixed in cold water. Mulhoe is the best dish to ease the pain from hard labor and overdrinking.

At the Guryongpo Central Market, many tourists visit Swellfish Street where they can taste delicious swellfish dishes at reasonable prices.

At the Guryongpo Consignment Sale Market, fresh snow crabs are sold at reasonable prices. Snow crabs from Guryongpo have superior quality and taste to snow crabs from other regions, so people who have tasted it always come back for more.

Pohang Sunrise Bread is a hand-made specialty of Pohang, and an official food item for the New Year Homigot Sunrise Festival. When it is fresh out of the pan, the crust is crispy and the bread does not stick to the hand as the dough is baked at the perfect temperature. The bread becomes more moist as time passes, and the taste becomes more delicate as the bread starts to cool. Sunrise Bread can be frozen and consumed as ice cream. Moreover, another distinctive fact about the bread is that it can be kept for a long period of time, despite the lack of preservatives.