Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.
Tagclams
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.
Bajirak: littleneck clam
If saejogae is the king of clams, then bajirak (바지락) is the humble but hardy peasant, a clam as common as air.
bburi trip: Sorae Port, Incheon
Hi! Sonja here. Seoyoung and I both live in Seoul, which has its own great fish market, but this day we decided to head 45 minutes westward to Sorae Port (소래포구) in Incheon.
Saejogae: egg cockle, bird clam
Saejogae in English is “egg cockle,” but literally translates to “bird clam” in Korean, since the meat inside the shell resembles a bird’s beak.