Tot Jajangmyeon (톳자장면) is a distinctive and health-conscious variation of the immensely popular Korean-Chinese noodle dish, Jajangmyeon (자장면). This innovative dish incorporates tot (톳), also known as hijiki seaweed, into
Nakji Jjamppong (낙지짬뽕) is a robust and intensely flavored Korean-Chinese noodle soup that features octopus (nakji, 낙지) as its prominent seafood ingredient. Building upon the classic Jjamppong foundation of spicy
Hangari Mulhoe (항아리물회) is a spectacular and refreshing Korean cold raw fish soup (mulhoe, 물회) that is distinctively served in a large earthenware jar (hangari, 항아리). This communal dish is
Pyogo Haemul Jeongol (표고해물전골) is a rich and savory Korean hot pot that beautifully combines the earthy aroma and meaty texture of shiitake mushrooms (pyogo beoseot, 표고버섯) with a vibrant
Jwipo Gui (쥐포구이) is a beloved Korean snack and “anju” (food enjoyed with alcohol) made from thinly pressed and dried filefish (jwipo, 쥐포) that is lightly grilled or pan-fried. Characterized
Idong Galbi (이동갈비) is a distinctive and highly regarded variety of Korean grilled short ribs (galbi, 갈비) that originates from the Idong (이동) area of Pocheon (포천) city in Gyeonggi-do
Seongge Deopbap (성게덮밥) is a simple yet exquisite Korean dish featuring fresh sea urchin roe (seongge, 성게) served atop a bed of warm rice (deopbap, 덮밥). This dish is celebrated
Hanchi Jumeulleok (한치주물럭) is a popular Korean dish featuring baby squid (hanchi, 한치) that is marinated in a spicy and savory gochujang-based sauce and then stir-fried with vegetables. The term
Kkwari Gochu Jangajji (꽈리고추 장아찌) is a popular and flavorful Korean pickled side dish (banchan, 반찬) made from shishito peppers (kkwari gochu, 꽈리고추) preserved in a soy sauce-based brine. These
Daseulgi Haejangguk (다슬기해장국) is a Korean hangover soup (haejangguk, 해장국) featuring freshwater snails (daseulgi, 다슬기) as its primary ingredient in a light,清爽, and often slightly spicy broth. This variation of
