K-Seafood USA

01/23/2024

01/23/2024

12/22/2023

We wish you a very Happy Holiday season and a peaceful and prosperous New Year!!!!

12/21/2023

Gejang : 게장 is a traditional Korean dish made with marinated raw crabs. The crabs are typically cleaned, marinated in a sauce made of soy sauce, chili pepper paste, sesame oil, garlic, and other seasonings, and then fermented for a period of time. The fermentation process helps enhance the flavor and texture of the crab meat.
Gejang is known for its rich and savory taste, with a combination of salty, sweet, and spicy flavors. It is often served as a side dish (banchan) alongside rice and other Korean dishes. The dish has a unique and distinct flavor that can be enjoyed by seafood lovers.
#게장

12/21/2023

Agujjim (also called agwijjim : 아구찜 또는 아귀찜) This spicy South Korean dish is traditionally prepared with monkfish or angler. The traditional Masan-style version is made by drying the fish and then steaming it with gochugaru chili flakes and doenjang soybean paste. Other versions available throughout the country are usually braised with the spicy sauce, and both types are traditionally accompanied by bean sprouts, minari (water dropwort), sea sq**rt (mideodeok), or shrimps.
It is believed that the dish was created sometime in the 1940s at a Masan fish market in Changwon. Since monkfish and angler have somewhat of an ugly appearance, the species were largely ignored by the fishmongers and the general public. Nowadays, the fish is considered a delicacy because of its firm but tender flesh, and it usually comes with a high price tag.
#아구찜 #아귀찜

12/21/2023

Jjugumi Bokeum : 주꾸미 볶음 is a delectable spicy and savory seafood dish made with stir fried baby octopus and vegetables in a special sauce. The first prep process involves thoroughly cleaning and deveining the baby octopus. Once you have the octopus ready to go, chop up vegetables like onions, carrots, and green onions to stir fry. Then when you have all the ingredients cooking in the pot, add in the seasoning and mix it in well with the rest of the dish, covering every surface.
People often enjoy this dish with a bowl of rice because the sauce is too good to pass up on mixing it over rice. Another popular option is having it as a noodle dish by adding in noodles as the last step.
#주꾸미 #주꾸미볶음

12/21/2023

Hanchi : 한치, or cuttlefish, are the long thin squid-like cephalopods you can see dancing in the tanks outside seafood restaurants all over Jeju. A relative of the squid and octopus, the hanchi are prized by all Koreans as a delicacy and are only available fresh on Jeju.
Hanchi has shorter legs than squid. In particular, Jeju-grown hanchi is small in size so it is popular as an ingredient in mulhwe. While frozen hanchi can be preserved and enjoyed throughout every season, the best season for fresh hanchi is the summer. Compared to jari dom, hanchi is more tender in texture and has good pairing with vegetables.
#한치 #한치물회 #한치숙회

12/20/2023

Gim gyeranmari : 김계란말이 is Korean rolled omelet, Gyeranmari, is made with gim (dried seaweed sheet). Gyeran mari is a staple side dish that is typically made with chopped vegetables. This gim variation uses a whole gim sheet. Gyeran mari is made by cooking beaten eggs into a thin sheet until almost set, then folding in layers, and cutting into pretty, eye-catching slices.

12/13/2023

Mulhwe (cold raw fish soup) noodles, a San Francisco restaurant's reinterpretation of the original Korean dish mulhoemyeon, is one of The New York Times' "23 of the Best American Dishes of 2023."
https://www.nytimes.com/2023/12/12/dining/best-restaurant-dishes.html

12/13/2023

Mayak Gimbap : 마약김밥 is a popular variety of South Korean rice rolls (gimbap). These mini versions of the standard roll consist of rice, toasted seaweed, and fillings that traditionally include carrots, pickled radish, and spinach. Unlike the traditional gimbap, mayak is never sliced.
The rolls are sprinkled with sesame seeds, while soy sauce and mustard dip is usually served on the side. It is believed that mayak rolls originated at Gwang-jang market in Seoul. Their captivating name translates as narcotic, not because of the presence of an illegal substance, but because once you try these miniature rolls, you will always be hungry for more.
#마약김밥 #꼬마김밥 #김밥 #간편한요리 #쉬운요리 #간단한요리

12/12/2023

Haesam : 해삼, Sea Cucumber; An Asian delicacy, in Korea the sea cucumber is usually served freshly sliced with a dipping sauce of vinegared red chili pepper paste. lt is also dried for preservation, then soaked in water, and added to other seafood dishes.
#해삼

12/12/2023

Patagonian Toothfish : 비막치어(메로) is one of the richest and most loved fish in gourmet cuisine; it`s a moist, tender white fish that flakes easily.
#비막치어 #메로 #메로구이