There’s a reason why ganjang gaejang (간장게장) is one of the side dishes we call 밥도둑 (bap doduk), or “rice thief” in Korean.
Ggot-gae (꽃게) is Korea’s best-loved crab, prized for its sweet flesh and soft shell.
If saejogae is the king of clams, then bajirak (바지락) is the humble but hardy peasant, a clam as common as air.
Hi! Sonja here. Seoyoung and I both live in Seoul, which has its own great fish market, but this day we decided to head 45 minutes westward to Sorae Port (소래포구) in Incheon.
Saejogae in English is “egg cockle,” but literally translates to “bird clam” in Korean, since the meat inside the shell resembles a bird’s beak.
Of all the fish in the sea, myeongtae, or walleye pollock, has a special place on the Korean table
This is one of the few soups you’ll eat with chopsticks instead of a spoon.
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.