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.”
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