You may have seen this grenade-shaped creature, a fiery-red sunset color, floating around in tanks at seafood restaurants and fish markets starting in spring.
For those of us who’ve grown up abroad, shopping at Korean grocery stores can be both a beautiful and bewildering experience. What is this root? This tangle of leaves? How can I make it delicious?
When the breezes begin to lose their winter bite, usually in March here in Korea, we start talking about jukkumi (주꾸미, webfoot octopus).
You can’t talk about Korean food in spring without talking about bom-namul (봄나물, spring greens), but while putting together the menu for this event, we felt like something was missing.
Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!
There’s no way around this one so we’re not going to mince words here. There’s a creature called the “penis fish” and it’s delicious.
Making gosari namul (고사리 나물) requires soaking for long hours and easily takes a full two days, so make sure to plan ahead, especially if you’re preparing for a special day like Jeongwol Daeboreum.
Jeongwol Daeboreum (정월 대보름) is a celebration of the first full moon after Seollal (설날, Lunar New Year), or January 15th on the lunar calendar.
After our trip to the southeast, we brought some delicious gwamaegi straight from the drying centers back to Seoul.