Haggis Haggis Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead. According to the 2001 English edition of the "Larousse Gastronomique": "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis (though not so named)—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times. Although the name
Larimichthys polyactis fire and boil for 15 minutes. 3) Gulbi Hot Soup 1 – Boil sliced radish, gochujang with water in pan. 2 – If you finished process 1, wash thoroughly, and put the half – cut gulbi, chopped garlic, red pepper powder, slashed red pepper, bracken. Then boil until the radish get soft. 3 - Add onion and pumpkin, boil, and season with salt. 4 – Put slashed onion, red pepper and simmer it. 4) Gulbi muchim Rinse whole dried gulbi with bean curd and dip it into gochujang and eat it or eat it according to its taste (picked with