Blood Clam Han Jeong Sik/血蚶韩定食/꼬막 한정식

In Korea, blood cockles are called kkomak (꼬막) and are cooked and seasoned with soy sauce, chili powder, and sesame oil. Korea's blood cockles are priced higher than that of other countries as it is known for the best quality
泥蚶（學名：Tegillarca granosa），俗稱血蚶、銀蚶、花蚶、粒蚶、血螺、瓦壟哈、螄蚶等,韩文称为” kkomak"

Dear friends, I believe that most of you have visited Insa Dong in Seoul. Have you ever enjoyed your meal at the "여자만 /汝自湾“ ,han jeong sik restaurant(Korean cuisine restaurant) in Insa Dong？ There are two "여자만/汝自湾" restaurants in Insa Dong, I recommend you to visit the head restaurant instead of the branch. In fact, these two restaurants are not far away from each other~~

亲爱的朋友们，我想大家曾到访位于韩国首尔的仁寺洞吧。 您可曾到过"여자만 /汝自湾“ ,韩定食餐馆用餐呢？在那有两间"여자만 /汝自湾“ , 我推荐您到总店去享用。 事实上，总店和分店的距离相差不远~~

"Han Jeong Sik", a full -course Korean meal with a varied array of banchan (side dishes).

Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil,doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang(fermented red chili paste).

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country.

(source: wikipedia)

"Han Jeong Sik"/韩定食，是韩国传统套餐，含有各种不同种类的小菜（banchan).

韩国料理中多以米食為主食，另有麵食、蕎麥、菜、肉等，除了炊煮熟食的飯之外，另外常伴隨熱湯同食。而冬天，醃製的韓國泡菜是飯桌上常見的配菜，以白菜、萝卜、黃瓜等各食材發酵而成，種類齊全而成為飯饌（반찬）。

佐料方面，多用麻油、醬油、鹽、蒜、薑等，尤其大蒜的食用普遍。

烹調方面，由於受氣候影響，必須依季節而有調整。冬天寒冷農作物不興，蔬菜難以生長時必須仰賴泡菜、水泡菜、醬瓜等傳統醃製菜，這些醃製菜通常在入冬前被佐以鹽巴、辣椒等塗抹再放在大甕中存放，現代後有些醃製品改用玻璃罐擺在屋內。(source: wikipedia)