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.
Tagdried
Shiraegi: Dried radish greens
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
Hwangtae: open air freeze-dried pollock
Of all the fish in the sea, myeongtae, or walleye pollock, has a special place on the Korean table