What is Cheong Gak (Green Sea Fingers) ?
Cheong-gak 청각 literally means "green antlers" in Korean because of its shape that resembles dear antlers. If you look closely, you will even see a fuzzy surface that resembles the texture of an antler.
This is a delicacy from the sea. Cheong-gak can be eaten on its own - steamed and served with Cho Gochujang but it is better known as an ingredient that's added to Kimjang Kimchi.
Not To Be Confused With
Sea beans (Hamcho 함초)
Where and What To Buy
In Korea, around Kimjang time, you can buy fresh Cheonggak at the market but otherwise, it is often sold in dried form and you rehydrate it in water before using it.
It is probably hard to buy these outside of Korea but my local Korean grocery store just started selling them so you may have some luck!
How to Use/Cook
Use rehydrated or fresh Cheonggak in Kimchi. Adding it to Cabbage Kimchi makes the Kimchi extra refreshing.
You can also make Cheonggak Hoe 청각회 by blanching the cheonggak then serving it with some sweet and sour gochujang (cho gochujang). Get recipe for cho gochujang HERE.
How to Clean/Store
Store dried Cheonggak in a cool and dry place. Store fresh Cheonggak in the refrigerator.
