Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.
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 (꼬막) refers to a small group of clams known as “blood cockles” in English—so named because their blood is a bright red.
If saejogae is the king of clams, then bajirak (바지락) is the humble but hardy peasant, a clam as common as air.
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 in English is “egg cockle,” but literally translates to “bird clam” in Korean, since the meat inside the shell resembles a bird’s beak.