Korean shellfish recipes
9 Korean shellfish recipes, each written for this site and each saying what its method turns on.
- Dwaeji-gukbap, sourced from South Korea. Pork broth over rice, where the broth is ladled on and poured back twice to bring the rice up to temperature. Pork, Shellfish.
- Gimbap, sourced from South Korea. Seaweed rolls whose rice is seasoned with sesame oil and salt and never with vinegar, with each filling cooked separately. Pork, Shellfish, Egg.
- Gujeolpan, sourced from South Korea. Eight fillings around a stack of paper-thin pancakes, every filling cut to the same length so the roll closes. Beef, Shellfish, Egg.
- Gul-gukbap, sourced from South Korea. A clear light soup where the oysters go in off the heat and are never boiled. Fish, Shellfish.
- Jjamppong, sourced from South Korea. A red seafood noodle soup whose vegetables are charred in a dry screaming-hot wok before any liquid. Chicken, Pork, Fish, Shellfish.
- Jokbal, sourced from South Korea. Trotters braised for hours and then cooled in their liquid before slicing, which is the only way they cut cleanly. Pork, Shellfish.
- Pyeonyuk, sourced from South Korea. Boiled pork wrapped tight and pressed under a weight as it cools, so it slices thin without falling apart. Pork, Shellfish.
- Sannakji, sourced from South Korea. Small octopus cut up and dressed in sesame oil, eaten while the pieces still move, and cut small because the suckers still grip. Shellfish.
- Sundubu Jjigae, sourced from South Korea. A fierce red stew with tofu so soft it cannot be handled, tipped in whole and broken in the pot with a spoon. Pork, Fish, Shellfish, Egg, Tofu.
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