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.
Oysters are curious, divisive creatures, beloved by some, despised by others.
With winter fast approaching, we’ve got seafood on our minds.
Mention jeoneo (전어, spotted gizzard shad) anywhere in Korea, and someone is bound to bring up the popular saying “전어 굽는 냄새는 집 나간 며느리도 돌아오게 한다.”