Seafood night

With winter fast approaching, we’ve got seafood on our minds. November brings in a wealth of fresh catches from Korean waters, with ggot-gae (꽃게, blue crab) in prime season—male crabs are heavy and perfect for steaming this time of year. Here’s a fully tally of the haul we brought back from the fish market:

Fresh Tongyeong oysters with Seoyoung's mignonette

Fresh Tongyeong oysters with Seoyoung’s mignonette

 

Salt-roasted daeha (대하, Korean prawns)

Salt-roasted daeha (대하, Korean prawns)

 

Honghap tang (홍합탕, mussels in a clear, simple broth)

Honghap tang (홍합탕, mussels in a clear, simple broth)

 

Meonggae hwae (멍게 회, sea squirt sashimi)

Meonggae hwae (멍게 회, sea squirt sashimi)

 

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Baked seop (섭, wild mussel)

 

Steamed ggomak (꼬막, cockles)

Steamed ggomak (꼬막, cockles)

 

And of course, the star of the evening: steamed crab!

And of course, the star of the evening: steamed crab!

 

And a good time was had by all. 🙂

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