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.
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Recipe: Dallae ganjang (wild chive soy sauce)
One of the common ways to eat dallae (달래, Korean wild chive) is making dallae ganjang (달래간장), a tasty and useful sauce that helps brighten up any meal.
Recipe: Bomdong geotjeori (spring cabbage quick kimchi)
Geotjeori is essentially a quick kimchi that doesn’t go through a fermentation process, and it’s one of the most popular ways to eat bomdong.
Goddeulbbaegi: The bitter old man of the vegetable world
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
That time we made a video
At some point, we decided that it would be really fun to make a series of videos to accompany our recipe pages. We really didn’t know what we were getting ourselves into.
Ggot-gae: Kind of blue crab
Ggot-gae (꽃게) is Korea’s best-loved crab, prized for its sweet flesh and soft shell.
Gomchwi: a pungent mountain herb
Jirisan, or Mt. Jiri, has a special place in the minds and hearts of Koreans—it’s often viewed as a wild place, a vast place, a place where nature still has some power.
Cham-namul (Pimpinella brachycarpa): A case of mistaken identity
Digging into the story of cham-namul turned out to be a case study in mistaken identities, a plant world mystery of invasion and identity theft.
Seolhyang ddalgi, Korean strawberries
10 years ago, almost 80% of strawberries grown in Korea were Japanese varieties. Today, over 80% of our strawberries are homegrown strains, representing tireless scientific work and no small degree of national pride