Yeosu's Hyangiram Trail Posts Words of Restraint Along Its Climb, and a Cold Kimchi Noodle Awaits Below

Where Wonhyo's Jwaseondae stands near Hyangiram in Yeosu, the sea opens out in a wide view, and the path leading there is marked with written lines such as "Do not make anyone your enemy." A journey shared by the Hoon Kang Seong-hun channel pairs that climb with a bowl of water kimchi noodles eaten at a restaurant nearby.

Sayings along the path

Beyond sightseeing, the place is used as a space for calming the mind, through sentences placed along the trail. Another reads, "Do not strive to see others' faults; always look back at yourself." Near the end of the hike, the messages invite self-reflection: the teaching that one need not envy others' success, nor show off one's own, makes walkers retrace the road they have covered. The line "Do not try to see what others do not do" urges focusing on self-examination rather than judging others. Together, the lines link the hike to a kind of harvest in life.

A steep climb with lookouts

The ascent of Hyangiram includes quite steep slopes. Lookouts appear at intervals, and the scenery of nature is said to inspire a hushed solemnity in those who see it. Narrow passages between rocks and sheer stretches of path are physically draining, but the view of the sea near the top offsets the effort. On the way down the rugged path, these sayings serve as markers that sum up the journey. Combined with the scenery, the messages turn the trip into more than a tourist visit: a process of finding peace of mind and putting down the world's worries.

Mustard-leaf kimchi and cold noodles before the climb

On the way to Hyangiram, the group took a boat from Singiyang in Dolsan to Yeocheon Port, then visited a restaurant near the temple. The restaurant holds to a philosophy of serving the same healthy food a family would eat, rather than preparing something special for guests. Its mustard-leaf kimchi is made without artificial seasoning, preserving the ingredients' natural flavor and sourness; the seasoning is not heavy, and it is described as tasting like a salad.

The signature water kimchi noodles use a base of lightly brined water kimchi for a sweet and tangy taste. The broth resembles that of dongchimi buckwheat noodles, but the texture is springy, and the dish is described as well suited to cooling off in summer heat. The harmony of handmade noodles eaten with mustard-leaf kimchi is stressed. The place serves water kimchi noodles in summer and perilla seed sujebi in winter.

The route

The journey begins with a view of the sunrise at Hyangiram in Dolsan-eup, Yeosu, Jeollanam-do. It then moves to the noodles tasted locally and the steep path up to Jwaseondae.

Source: original video (YouTube)