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
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
Nakji Bibimbap (낙지비빔밥) is a vibrant and intensely flavored Korean dish that takes the classic Bibimbap (mixed rice bowl) to a spicy new level with the addition of stir-fried octopus
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
Saejogae Shabu-shabu (새조개 샤브샤브) is a premium and highly sought-after Korean hot pot dish featuring thinly sliced arc shell scallops (saejogae, 새조개) that are briefly swished in a flavorful, simmering
Jogaejjim (조개찜) is a beloved Korean seafood dish featuring a variety of fresh clams that are steamed in their own juices, often with aromatic vegetables and sometimes other seafood additions.
Kongnamul (콩나물): This refers to soybean sprouts. These are a very common ingredient in Korean cuisine, known for their crunchy texture and slightly nutty flavor. They are often used in soups, side
MeoGol-dong (골동, 古董): This literally translates to antique or curio. In the context of this dish, it implies a variety of colorful and seemingly “old-fashioned” or traditional toppings, reminiscent of a collection of interesting
