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
King crab sashimi, or daegehoe in Korean, is a luxurious delicacy prized for its sweet, succulent meat and tender texture. This raw dish is typically prepared with the freshest, highest
Sea urchin, also known as uni in Japanese, is a prized delicacy enjoyed for its rich, creamy texture and briny flavor. The edible part of the sea urchin is its
Scallops are a type of bivalve mollusk that are highly prized for their sweet, delicate flavor and tender texture. The adductor muscle of the scallop is the part that is
Abalone is a type of marine mollusk, often referred to as “ear shells” due to their shape. They are highly prized for their delicate flavor, tender texture, and beautiful iridescent
Eungeo-hoe is a Korean delicacy made from the freshwater fish Eungeo, often translated as “sweetfish”. It’s particularly famous for its unique, slightly sweet flavor, often compared to the taste of
Hong-eo-ae is a Korean delicacy made from the liver of the skate ray, a type of cartilaginous fish. Known for its unique, intense flavor and chewy texture, it’s a popular
Nakjiyukhoetangtangi is a unique Korean dish that combines the vibrant flavors of live octopus and beef tartare. It’s a dish that requires a certain level of daring, as the octopus
Hongeohoe is a Korean dish made from fermented skate, a type of cartilaginous fish. It’s known for its strong, pungent smell and unique taste. While the odor can be off-putting
Meonggehoe is a Korean dish featuring raw sea squirt, often referred to as “sea pineapple.” It’s a unique and somewhat polarizing food, with a strong, briny flavor that some people
