It was very fascinating to learn about how each traditional alcohol is made and we enjoyed our trip to the brew master’s workshop. The dinner was very interesting, and although it wasn’t really our taste, it was still interesting to try the traditional seafood dishes.
In English, we say ‘Pollack’ but in Korean, this Fish has many names: 생태 (Saengtae) – fresh pollack 동태 (Dongtae) – frozen pollack 북어 / 북태 (Bugeo / Buktae) – fully dried pollack 황태 (Hwangtae) – winter-dried pollack (freeze–thaw process) 코다리 (Kodari) – semi-dried pollack 노가리 (Nogari) – young pollack, lightly dried This linguistic precision […]
Gyeongdong Market is not an ordinary market. It is Korea’s largest hub for traditional medicine and dried goods, a place deeply connected to Seoul’s medical, commercial, and food history. More than a space of exchange, Gyeongdong is a territory of knowledge, practice, and transmission—where food and medicine naturally intersect. Located in Jegi-dong, in Seoul’s Dongdaemun-gu […]
