Sukhoe (숙회) refers to a dish of meat, fish or vegetables that are gently parboiled.
Tagseafood
Spring workshop: Abalone and spring greens
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.
Recipe: Jeonbok juk (abalone porridge)
Jeonbok juk (전복죽, abalone porridge), like many kinds of juk, or porridge, is especially good for soothing the stomach and the soul.
Recipe: Jeonbok sul-jjim (abalone steamed in wine)
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.
How to shuck an abalone
Shucking abalone is easier than you think—just make sure you’re holding it properly and cut off the right bits!
Gaebul: The fat innkeeper worm (AKA the penis fish)
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.
A little winter gathering
After our trip to the southeast, we brought some delicious gwamaegi straight from the drying centers back to Seoul.
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.
Ggomak: Blood cockles
Ggomak (꼬막) refers to a small group of clams known as “blood cockles” in English—so named because their blood is a bright red.