Gang doenjang (강된장) is a kind of reduced bean paste stew that we often eat in summer with steamed summer greens like squash leaves.
As you’ve probably guessed by now, we’re kind of obsessed with ingredients.
Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).
There are all kinds of bibimbap, but meonggae (멍게, sea pineapple) bibimbap in particular makes a great lunch for sleepy spring days.
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.
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.