I remember winters as a kid when my mom would make seasoned ggomak for us, serving them with a hot, steaming bowl of white rice.
Categoryall posts
All blog posts
Ggomak: Blood cockles
Ggomak (꼬막) refers to a small group of clams known as “blood cockles” in English—so named because their blood is a bright red.
Shiraegi: Dried radish greens
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
Recipe: Shiraegi namul (braised radish greens with dried anchovies)
Shiraegi is a classic winter ingredient (read more about it here), and this recipe brings pungent flavors from the anchovies and doenjang to the otherwise mild green.
Gwamaegi: A dried fish for deep winter
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: Burdock root
Ueong (우엉, pronounced ooh-ung) is known as burdock root in English, and can be found in temperate zones around the world.
Consider the Oyster
Oysters are curious, divisive creatures, beloved by some, despised by others.
Gam: persimmons
If there’s one fruit to represent fall, we’d have to go with gam (감), or persimmons.
Recipe: Got-gam hodu mari (walnuts rolled in dried persimmon)
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.