Pollack, a versatile and widely-consumed fish in Korea, goes by many different names depending on the region, cooking method, drying process, and size. The raw fish is known as "myeongtae,"…

Swordtip squid from Jeju is cut into bite-size bits, covered in batter, and fried. The crisp batter covering the swordtip squid brings out interesting textures and tastes. Add a plate…

Indulge in the Delightful Flavors of Korean Buckwheat Crepes Thin buckwheat crepe made with thin buckwheat batter is stuffed with vegetables and meat and then cooked. Seasoned pork or squid,…

Well-cooked conch is mixed in a sweet and spicy sauce along with vegetables. The plump top shells have a pleasantly chewy texture, which results in a sweeter taste. Besides the…

The tender meat of black cod boasts savory flavors with a clean aftertaste. The easiest way to enjoy black cod is by braising it. The braised sweet and spicy black…

This folk dish is often eaten in Gyeongsangnam-do region. Whole bellflower roots are submerged in salt water and tossed in chili pepper powder for color, followed by the sauce. The…

Shepherd's purse, a resilient plant that sprouts after enduring the harsh winter, is both bitter and aromatic. Its unique flavor can be enjoyed in a delightful way through soybean paste…

Pork Perfection: Unlocking the Secrets of Chewy, Tender Meat Boil chunks of pork, press them to remove moisture, and thinly slice them once the meat hardens. Pressing freshly boiled meat…

This rice cake is made by layering sweet rice powder and mung bean powder in a rice cake steamer. Mung beans have a fishy odor when uncooked, which quickly turns…

Flour dough is placed on the plate to create a shape, cooked in oil, and served after applying honey. The outside appears hard, but it seems to melt in your…