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
Daseulgi Tang (다슬기탕) is a unique and nourishing Korean soup featuring freshwater snails (daseulgi, 다슬기) in a clear or slightly murky broth, often with the addition of buchu (garlic chives)
Hwangtae Miyeokguk (황태미역국) is a comforting and nutritious Korean soup combining dried pollack (hwangtae, 황태) with seaweed (miyeok, 미역) in a clear and savory broth. This variation of the classic
Hwangtae Guk (황태국) is a comforting and restorative Korean soup featuring dried pollack (hwangtae, 황태) in a clear and savory broth. This dish is highly regarded for its mild yet
Hwangtae Gukbap (황태국밥) is a comforting and restorative Korean rice soup featuring dried pollack (hwangtae, 황태) in a clear and savory broth. This dish is highly regarded for its mild
DoDaege (대게): This refers to snow crab or opilio crab. It’s a type of large crab known for its sweet and delicate meat. Dolsot (돌솥): This means stone pot. It’s a heavy earthenware or stone bowl
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
Dombe Gogi (돔베고기) is a traditional dish from Jeju Island, South Korea. The term “dombe” is a Jeju dialect word for “cutting board.” The dish gets its name because freshly
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
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
