In Korea, a cold winter wind is a sign of many things, but one thing is for sure: Mu (무, Korean radishes) are getting sweeter and tastier, and it’s finally the right season for oysters again.
Sometime in November, or maybe early December, depending on the temperatures, Korean families will set aside a weekend for gimjang (김장), the annual kimchi-making.
Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach.
When I was working for Michelin-starred restaurants in New York City, I used to slice and deep fry lotus roots to be used as garnishes. Whenever I made these I couldn’t stop thinking about the salty and sweet soy sauce braised lotus root banchan in Korea.
The lotus is a lovely plant, and in Korea every single part of it has a purpose.
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.
Jeongwol Daeboreum (정월 대보름) is a celebration of the first full moon after Seollal (설날, Lunar New Year), or January 15th on the lunar calendar.
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.