Ggomak (꼬막) refers to a small group of clams known as “blood cockles” in English—so named because their blood is a bright red.
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
Winter winds make city life this time of year just a little more miserable, but out along the coast, they help create a variety of natural, open-air dried seafoods.
Ueong (우엉, pronounced ooh-ung) is known as burdock root in English, and can be found in temperate zones around the world.
Oysters are curious, divisive creatures, beloved by some, despised by others.
If there’s one fruit to represent fall, we’d have to go with gam (감), or persimmons.
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
The daechu (대추, jujube) is a small fruit that you can find growing just as happily in the countryside as in the city, alongside sidewalks and between old brick buildings.
With winter fast approaching, we’ve got seafood on our minds.