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).
Sukhoe (숙회) refers to a dish of meat, fish or vegetables that are gently parboiled.
Ganghoe (강회, pronounced “gahng-hwae”) is a term for lightly parboiled vegetables like minari or fresh young spring onions, both of which have an unmistakable aroma particularly in the spring.
About a year ago, we took a trip down to Silsang Temple, where we ran into some ladies trimming greens near the kitchen.
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.
Jeonbok juk (전복죽, abalone porridge), like many kinds of juk, or porridge, is especially good for soothing the stomach and the soul.
If you eat abalone as hwae (or sashimi), it tends to be very cartilaginous and crunchy—a texture that not everyone can get on board with. But steaming turns abalone into one of the most tender, juicy pieces of meat you’ll ever eat.