Saejogae in English is “egg cockle,” but literally translates to “bird clam” in Korean, since the meat inside the shell resembles a bird’s beak.
Authorbburi kitchen
Dallae: Korean wild chive, mountain chive
Dallae is one of the harbingers of spring, a versatile bom-namul with a mild kick.
Bomdong: early spring cabbage
It goes without saying that the Napa cabbage (baechu) is perhaps Korea’s most well-known and beloved vegetable. But baechu has a funny-looking cousin that makes its debut in late winter and early spring.
Naengi: shepherd’s purse shoots
Naengi (냉이, shepherd’s purse) is an unassuming green that’s easy to miss when it first creeps up out of the frozen earth.
bburi trips: Jangheung, the deep south
Hi, Sonja here. I’ll be blogging about the trips Seoyoung and I take under the tag “trips,” starting with our very first trip: A five-hour bus ride to the far southern coast of Korea.
Seomcho: sweet winter coastal spinach
Spinach has long been eaten in Korea (some accounts say it came over from China during the Three Kingdoms Period) but it’s first on record in 1577.
Hwangtae: open air freeze-dried pollock
Of all the fish in the sea, myeongtae, or walleye pollock, has a special place on the Korean table
Maesaengi: a delicate seaweed
Maesaengi (매생이) is an unusual kind of seaweed, one that was eaten mostly along the southern coast of Korea until a recent surge in popularity in the last ten years.