Grilled sea snails, known in Korean as “Golbaengi-gui” (골뱅이구이), are more than just a seafood dish; they represent a unique aspect of Korean culinary culture, particularly as a beloved “anju”
Jukkumi (주꾸미): This refers to the webfoot octopus or ocellated octopus, a small and tender species of octopus. Jeongol (전골): This is a Korean term for a rich and flavorful hot pot or stew that typically contains a variety
Kongnamul (콩나물): This refers to soybean sprouts. These are a very common ingredient in Korean cuisine, known for their crunchy texture and slightly nutty flavor. They are often used in soups, side
MeoGol-dong (골동, 古董): This literally translates to antique or curio. In the context of this dish, it implies a variety of colorful and seemingly “old-fashioned” or traditional toppings, reminiscent of a collection of interesting
DoDaege (대게): This refers to snow crab or opilio crab. It’s a type of large crab known for its sweet and delicate meat. Dolsot (돌솥): This means stone pot. It’s a heavy earthenware or stone bowl
Dombe (돔베): As we discussed with 돔베고기, “dombe” is the Jeju dialect word for a cutting board. It signifies that the meat component of the dish is served sliced on a wooden
Dombe Gogi (돔베고기) is a traditional dish from Jeju Island, South Korea. The term “dombe” is a Jeju dialect word for “cutting board.” The dish gets its name because freshly
Ssogari (쏘가리): This refers to the Spotted Mandarin Fish or Korean Mandarin Fish (Siniperca scherzeri). It’s a prized freshwater fish in Korea known for its delicate and flavorful white flesh. It’s sometimes called the “emperor
Meongge Kalguksu (멍게칼국수) is a unique and less common variation of the popular Korean knife-cut noodle soup (kalguksu) that features sea pineapple (meongge, 멍게) as its star ingredient. This dish
Alright, let’s delve into 칼제비 (Kaljebi), also known as Noodle and Hand-Pulled Dough Soup, in more detail in English! Kaljebi (칼제비): A Hearty and Comforting Noodle and Dough Soup Kaljebi
