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.
Tagwinter
Gimjang: A time to make kimchi
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.
Recipe: Seomcho muchim, winter spinach banchan
Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach.
Recipe: Yeongeun jorim, soy sauce braised lotus root
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.
Yeongeun: Lotus root
The lotus is a lovely plant, and in Korea every single part of it has a purpose.
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.
The first full moon: Jeongwol Daeboreum
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.
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.