Jukkumi Samgyeopsal Bokkeum, South Korean typical octopus which is very good to eat in spring


Food you should try during spring break in South Korea!
Jukkumi Samgyeopsal Bokkeum, Jukkumi Samgyeopsal Bokkeum is made from two staples, namely jukkumi and samgyeopsal. Jukkumi or octopus ocellatus is a kind of small octopus and has a softer texture than most octopus meat. While samgyeopsal is a fatty part of pork belly, one of Korea's favorite foods. Jukkumi Samgyeopsal Bokkeum is served together with rice cake or ddeokbokki and then sprinkled with red spicy sauce.



Jukkumi is one of the most sought-after marine products in the spring. Because even though this animal can be caught during October to May, the most delicious jukkumi is jukkumi which is caught in the spring because at that time the sea animals that are still a family with octopus are laying eggs.



Spring in Korea is the time for flowers to bloom and harvest time for farmers and fishermen. South Koreans believe that eating food harvested during the season, especially during spring will keep their bodies healthy throughout the year. Vegetables, fruits, and seafood taken in the spring have the best nutritional content when compared to other seasons.


They used to eat these foods in a fresh condition or used as a spring cuisine.

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