A few days ago, my second episode on Cooking Possible aired, and this time, the theme was all about rice.
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.
Recipe: Dallae ganjang (wild chive soy sauce)
One of the common ways to eat dallae (달래, Korean wild chive) is making dallae ganjang (달래간장), a tasty and useful sauce that helps brighten up any meal.
Recipe: Gosari namul (sautéed bracken fiddleheads)
Making gosari namul (고사리 나물) requires soaking for long hours and easily takes a full two days, so make sure to plan ahead, especially if you’re preparing for a special day like Jeongwol Daeboreum.
The first full moon: Jeongwol Daeboreum
Jeongwol Daeboreum (정월 대보름) is a celebration of the first full moon after Seollal (설날, Lunar New Year), or January 15th on the lunar calendar.
Recipe: Bomdong geotjeori (spring cabbage quick kimchi)
Geotjeori is essentially a quick kimchi that doesn’t go through a fermentation process, and it’s one of the most popular ways to eat bomdong.
A little winter gathering
After our trip to the southeast, we brought some delicious gwamaegi straight from the drying centers back to Seoul.
Recipe: Ggomak muchim (blood cockles with soy sauce dressing)
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.
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.