Borisaeu Buchujeon (보리새우부추전) is a savory and aromatic Korean pancake (jeon) featuring two key ingredients: small dried shrimp (borisaeu, 보리새우) and chives (buchu, 부추). This jeon is characterized by the
Bok Kalguksu (복칼국수) is a distinctive and somewhat specialized Korean noodle soup featuring pufferfish (bok, 복) as its primary protein, combined with handmade knife-cut wheat noodles (kalguksu, 칼국수) in a
Bajirak Jjamppong (바지락짬뽕) is a delightful variation of the classic Korean-Chinese noodle soup, Jjamppong, where the primary seafood focus shifts from squid (ojingeo) to the abundant and flavorful Manila clams
Hwangtae Kongnamuljjim (황태콩나물찜) is a savory and texturally interesting Korean stew featuring dried pollack (hwangtae, 황태) and crunchy soybean sprouts (kongnamul, 콩나물) as its star ingredients. This dish is characterized
Yeomso Suyuk (염소수육) is a traditional Korean dish featuring goat meat (yeomso, 염소) that has been slowly simmered or boiled until incredibly tender. Unlike its grilled or spicy stew counterparts,
Grilled flatfish, known in Korean as “Bakdae-gui” (박대구이), is a simple yet delicious grilled fish dish particularly popular in the coastal regions of the West Sea of Korea. “Bakdae” (박대)
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
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
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
