Shiraegi is a classic winter ingredient (read more about it here), and this recipe brings pungent flavors from the anchovies and doenjang to the otherwise mild green.
This is the most common way to prepare ueong (우엉, burdock root) in Korea.
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
This version of deodeok gui is based on my mom’s recipe.
Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
These days, we have so many wonderful electric tools, you might not need this recipe.
As we mentioned in our post on Korea’s most common mushrooms, pyogo is probably the best known of the bunch.
Neutari beoseot bokkeum (느타리 버섯 볶음, oyster mushroom sautée) is the most common mushroom banchan you’ll find in Korea.