When spring arrives in Korea, it's not just seasonal vegetables that take the spotlight; seafood also begins to gain attention again. Among them, the representative spring seafood that is mentioned every year without fail is Jjukkumi (webfoot octopus) and Dodari (flounder).
In Korea, there is a familiar culture of enjoying delicious seafood according to the season, so many people naturally look for Jjukkumi and Dodari when spring comes. Today, I'd like to briefly introduce these two types of seafood that are especially loved in Korea during the spring.
Jjukkumi, the Seafood That Comes to Mind When Spring Arrives
Jjukkumi is one of the first seafood items that comes to mind when spring arrives in Korea. Its texture becomes even better during the spring, which is why many people seek it out during this time. In Korea, Jjukkumi is a beloved ingredient, recognized as a seasonal delicacy and a highly nutritious seafood.
Jjukkumi is often called the 'fatigue reliever of the sea' because it is so rich in nutrients. It is packed with taurine, which is great for relieving fatigue and improving liver function, and it is popular in healthy diets because it is low in calories and rich in essential amino acids.
In Korea, various spicy dishes using Jjukkumi are particularly popular. Here are some of them:
- Jjukkumi Bokkeum (Stir-fried Jjukkumi): Stir-fried in a spicy gochujang sauce, this dish is often enjoyed with fried rice or served with thin noodles.
- Jjukkumi Shabu-shabu: A dish where seasonal Jjukkumi is lightly blanched to enjoy its natural flavor and texture.
- Jjukkumi Samgyeopsal (Jjusam): A dish where Jjukkumi is stir-fried with pork belly, allowing you to enjoy both savory and spicy flavors at once.
Among Jjukkumi dishes, Jjukkumi Shabu-shabu is the most suitable for spring. Since you lightly blanch the Jjukkumi in boiling broth, you can relatively experience the freshness and texture of the ingredients as they are. If you blanch it briefly without overcooking, the chewy yet tender taste comes alive, making it a perfect dish to cleanly enjoy the charm of spring seafood.
Dodari, the Fish That Suits Spring Perfectly
Dodari is the representative fish of the spring season in Korea. It is so synonymous with the season that the expression "Spring Dodari" is very familiar. There is even a saying, "Spring Dodari, Autumn Jeoneo (gizzard shad)," which treats Dodari as the herald of spring.
Dodari is characterized by its mild and clean taste, so its charm is best felt when eaten as sashimi. Therefore, Dodari sashimi is perfect for those who want to slowly enjoy the refreshing and tender taste unique to spring fish rather than flashy, stimulating flavors. While Dodari-ssukguk (mugwort and flounder soup) is also very famous in Korea, eating it as sashimi is attractive because you can feel the texture and taste of the fish more directly.
Dodari is rich in protein and low in fat, making it easy to digest, and it is rich in vitamins A, B, and E, which are said to be effective for preventing aging and skin care.
Seasonal Spring Seafood to Enjoy Together
Although both Jjukkumi and Dodari are representative spring seafood, the feeling of their flavors is quite different. Jjukkumi has an attractive chewy and bouncy texture, while Dodari is closer to being mild and tender. So, it is easy to understand if you think of one as a seafood with a more lively and fun texture, and the other as a calm and clean spring fish.
Because they have such different charms, thinking of Jjukkumi and Dodari together when talking about Korean spring food makes the taste of the season feel even richer. If you are planning a trip to Korea in the spring, consider visiting Noryangjin Fisheries Wholesale Market in Seoul or local traditional markets across the country! You can see fresh Dodari and Jjukkumi moving actively in the water tanks.
Conclusion
If you want to feel the Korean spring through food, it would be a good idea to pay attention to seafood as well as vegetables. Chewy Jjukkumi Shabu-shabu and mild Dodari sashimi have different charms, but both are foods that capture the taste of the Korean sea in spring. This spring, I hope you consider a meal that feels more seasonal with Jjukkumi and Dodari, the seasonal seafood loved in Korea.