Among winter side dishes, I made our family’s favorite—seasoned cockles.
Cockles are in season during winter. As they prepare for spawning, they store up nutrients, making the meat plump and pleasantly chewy.
Winter cockles have a perfect balance of natural sweetness and savory umami.
I made seasoned cockles this time, and since I removed all the shells, they’re also delicious served over rice as cockle bibimbap!
Today’s office lunch featured Sogogi Muguk (clear beef and radish soup). It looks simple, but the broth is incredibly deep and comforting. Paired with some braised quail eggs (Jangjorim) and sweet&
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This place serves a unique style of beef yukjeon, where you dip it in a rich, special wasabi sauce. It really helps cut through the greasiness. The beef yukjeon itself is tender…
It seems like once foods come to Korea, they end up with so many different variations. Just like pizza has tons of unique styles and toppings in Korea, inari sushi also comes…
