Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!
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.
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.
Consider the Oyster
Oysters are curious, divisive creatures, beloved by some, despised by others.
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.