If you eat abalone as hwae (or sashimi), it tends to be very cartilaginous and crunchy—a texture that not everyone can get on board with. But steaming turns abalone into one of the most tender, juicy pieces of meat you’ll ever eat.
Tagrecipes
Recipe: Naengi-guk (shepherd’s purse soup)
Koreans think of naengi as the first ingredient to come into season in the spring, and naengi-guk (냉이국, shepherd’s purse soup) is one of the most common ways to eat it.
Recipe: Seoyoung’s Indian bibimbap
A few days ago, my second episode on Cooking Possible aired, and this time, the theme was all about rice.
Recipe: Dallae ganjang (wild chive soy sauce)
One of the common ways to eat dallae (달래, Korean wild chive) is making dallae ganjang (달래간장), a tasty and useful sauce that helps brighten up any meal.
Recipe: Bomdong geotjeori (spring cabbage quick kimchi)
Geotjeori is essentially a quick kimchi that doesn’t go through a fermentation process, and it’s one of the most popular ways to eat bomdong.
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.
Recipe: Shiraegi namul (braised radish greens with dried anchovies)
Shiraegi is a classic winter ingredient (read more about it here), and this recipe brings pungent flavors from the anchovies and doenjang to the otherwise mild green.
Recipe: Ueong jorim (soy sauce braised burdock root)
This is the most common way to prepare ueong (우엉, burdock root) in Korea.
Recipe: Got-gam hodu mari (walnuts rolled in dried persimmon)
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.