Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!
Categoryingredients
local, seasonal Korean ingredients
Gaebul: The fat innkeeper worm (AKA the penis fish)
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.
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.
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.
Goddeulbbaegi: The bitter old man of the vegetable world
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.