Ttagaeobi Kalguksu (따개비칼국수) is a regional specialty Korean noodle soup that uniquely incorporates barnacles (ttagaeobi, 따개비). It’s a dish that showcases the fresh flavors of the sea, combined with hearty,
Baekhap (백합): This refers to surf clams in Korean. They are a type of large saltwater clam known for their sweet and slightly chewy meat. Jjim (찜): This means steamed in Korean. It refers to the
Jjokgalbi (쪽갈비): This refers to pork spare ribs that have been cut into individual pieces, typically with a short section of the rib bone still attached to a chunk of meat. The “jjok”
Kijogae (키조개): This refers to the pen shell or razor clam in Korean. However, in the context of this dish, it specifically refers to the adductor muscle of the pen shell, which is a large, meaty,
Heukdwaeji (흑돼지): This translates to black pig or black pork. It’s a specific breed of pig, often raised on Jeju Island in South Korea, known for its slightly chewier texture
Mandu (만두) refers to dumplings in Korean. These are typically filled with a mixture of ground meat (usually pork or beef), vegetables, and sometimes glass noodles or kimchi. There are
Makchang Sundae (막창순대) is a very specific and somewhat unique type of Korean sausage (sundae, 순대). The key characteristic that sets it apart is the use of pork large intestine
Bajirak Gyeranjjim (바지락 계란찜) is a popular and comforting Korean steamed egg dish that features Manila clams (bajirak, 바지락). Here’s a breakdown of the name and the dish: Therefore, Bajirak
Muneo Gukbap (문어국밥) is a Korean dish that literally translates to “Octopus Rice Soup.” It’s a hearty and flavorful soup that features tender pieces of octopus served in a warm
Haecheontang (해천탕) is a more extravagant and often more expensive version of the already nourishing Haesintang. The key difference lies in the prominent inclusion of octopus and often a larger
