Kijo-gae Gui

About the dish

The pen shell's prized adductor, raised on rich tidal flats, is packed with taurine and delightfully springy — made for the grill. Seared golden in butter, it is a spring delicacy of the Boryeong and Jangheung mudflats.

Key ingredient

Pen shell (kijogae) — its plump adductor is rich in taurine and amino acids to ease fatigue; low in fat and high in protein, with iron and zinc for immunity and against anemia. In season in spring, mainly from Boryeong & Jangheung.

Ingredients

Main: pen shell adductor, garlic, scallion, butter · Seasoning: salt, pepper

Simple recipe

1. Clean the pen shell adductors.
2. Slice them into thick medallions.
3. Season lightly with butter and salt.
4. Sear in a hot pan until just golden on the outside.
5. Serve with the centers still moist and tender.

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A Glass · Traditional pairing