Ggomak (꼬막) refers to a small group of clams known as “blood cockles” in English—so named because their blood is a bright red.
TagJeolla-do
Gomchwi: a pungent mountain herb
Jirisan, or Mt. Jiri, has a special place in the minds and hearts of Koreans—it’s often viewed as a wild place, a vast place, a place where nature still has some power.
Bomdong: early spring cabbage
It goes without saying that the Napa cabbage (baechu) is perhaps Korea’s most well-known and beloved vegetable. But baechu has a funny-looking cousin that makes its debut in late winter and early spring.
bburi trips: Jangheung, the deep south
Hi, Sonja here. I’ll be blogging about the trips Seoyoung and I take under the tag “trips,” starting with our very first trip: A five-hour bus ride to the far southern coast of Korea.
Recipe: Maesaengi soup, Jeollanam-do version
This is one of the few soups you’ll eat with chopsticks instead of a spoon.
Maesaengi: a delicate seaweed
Maesaengi (매생이) is an unusual kind of seaweed, one that was eaten mostly along the southern coast of Korea until a recent surge in popularity in the last ten years.