Part of Kyong Po beach is open to the public, and it's a favorite summer destination. Many restaurants (just visible behind the fence in this photo) serve fresh seafood near the beach. They keep fish alive in tanks; ocean water is circulated through these tanks by pipes laid under the sand.

Seaweed is used in many Korean dishes. Kim is one example, and health-conscious Koreans consider it to be a "perfect food." It's seaweed dried and pressed into sheets (the Japanese equivalent is called Nori). Kim is sometimes fried, salted, and cut into small strips. In this form, it's often served with rice. One picks up a strip with the chopsticks, sets it atop the bowl of rice, then with the chopsticks forms the kim strip round a bite of rice. (It's easier to do than to describe.)

Kim is also used in kimbap (literally, "seaweed rice"). It is rather like a California roll, and is made of rice, with pickled radish, fish, ham, and/or any number of other ingredients. All are rolled into the kim and sliced. Kimbap is favored finger food for picnics.