You can’t talk about Korean food in spring without talking about bom-namul (봄나물, spring greens), but while putting together the menu for this event, we felt like something was missing.
Jeonbok juk (전복죽, abalone porridge), like many kinds of juk, or porridge, is especially good for soothing the stomach and the soul.
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.
Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!
There’s no way around this one so we’re not going to mince words here. There’s a creature called the “penis fish” and it’s delicious.
After our trip to the southeast, we brought some delicious gwamaegi straight from the drying centers back to Seoul.
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.
Winter winds make city life this time of year just a little more miserable, but out along the coast, they help create a variety of natural, open-air dried seafoods.