Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
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Recipe: Godeulbbaegi muchim (godeulbbaegi blanched salad)
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
Daechu: Jujubes
The daechu (대추, jujube) is a small fruit that you can find growing just as happily in the countryside as in the city, alongside sidewalks and between old brick buildings.
Recipe: Deodeok gui (grilled deodeok)
This version of deodeok gui is based on my mom’s recipe.
Recipe: Doraji namul (sautéed doraji)
Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
Doraji: A bittersweet root
There’s an old song in Korean about doraji (도라지, bellflower root).
Recipe: Naembi bap (pot-steamed rice)
These days, we have so many wonderful electric tools, you might not need this recipe.