So I actually spotted a restaurant in Melbourne advertising this and I couldn’t believe my eyes — yangnyeom gejang is HERE! Fresh raw crab drenched in a bold, spicy-sweet Korean chili sauce, best enjoyed piled on top of steaming white rice. Koreans don’t call it the “rice thief” for nothing!
Sashimi is delicious on its own, but if you have a lot left, you can mix the leftover white fish with lettuce, gochujang-based sweet and tangy sauce, rice, and sashimi to make…
I had spicy braised seafood~ It’s packed with squid, bean sprouts, fish, blue crab, and shrimp! It tastes great with rice, and it’s also delicious on its own—not too salty, just nicely…
In Korea, when you order king crab to go, they steam it on the spot and even add fried rice into the crab shell for you. It looks amazing and tastes just…
Do you all like sweet shrimp sashimi? You can eat it year-round, but from April to June is when the shrimp are plumpest and tastiest! Spring is just around the corner, so…
Crispy on the outside, tender on the inside — this mackerel was done just right. Served with rice, soup, and a variety of Korean side dishes, it felt like a perfectly balanced…
In Korea, grilled mackerel is a very common and comforting meal. It’s rich, savory, and pairs perfectly with rice and small side dishes. Simple, healthy, and incredibly satisfying.
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