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
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
Maeun Deunggalbijjim (매운등갈비찜) is a beloved and intensely flavorful Korean dish featuring tender pork back ribs (deunggalbi, 등갈비) braised in a rich, spicy, and savory sauce with a medley of
Yeontan Bulgogi (연탄불고기) is a distinctive and deeply flavorful variety of Korean BBQ that stands out due to its cooking method: grilling marinated meat over yeontan (연탄), which are coal
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”
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
Key Features of “꼬불살” This image is created using data from the Korea Tourism Organization’s Photo Korea, which is open under the Public Domain License. You can download these images
