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By : bburi kitchen March 15, 2016October 13, 2016

How to shuck an abalone

Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!

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By : bburi kitchen February 27, 2016October 13, 2016

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. 

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By : bburi kitchen February 3, 2016May 11, 2018

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.

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By : bburi kitchen January 18, 2016May 11, 2018

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.

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By : bburi kitchen December 18, 2015October 13, 2016

Consider the Oyster

Oysters are curious, divisive creatures, beloved by some, despised by others.

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By : bburi kitchen January 30, 2015January 3, 2017

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.

Photo by Sunghoon Cho (www.sunghooncho.com)
Photo by Sunghoon Cho
Photo by Sunghoon Cho (www.sunghooncho.com)
Photo by Sunghoon Cho
Photo by Sunghoon Cho (www.sunghooncho.com)
Photo by Sunghoon Cho
Photo by Sunghoon Cho (www.sunghooncho.com)
Photo by Sunghoon Cho
By : bburi kitchen January 26, 2015October 13, 2016

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

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By : bburi kitchen January 24, 2015October 13, 2016

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.

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abalone (4) banchan (17) bburi events (6) bburi trip (4) bitter (3) bivalves (6) bomnamul (16) Chungcheong-do (5) clams (6) crab (3) fall (19) featured (6) fermentation (4) fish (3) fruit (5) Gangwon-do (4) greens (10) Gyeonggi-do (3) Gyeongsang-do (6) ingredients (24) Jeolla-do (7) kimchi (4) main dish (6) mushrooms (4) namul (21) preserved foods (4) recipe (8) recipes (38) rice (7) roots (9) royal cuisine (5) seafood (29) seaweed (3) side dish (6) soup (9) spring (33) summer (16) sweet (3) vegan (12) vegetables (23) vegetarian (13) West Sea (4) winter (22) year-round (8) year round recipe (3)

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