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.
Gwamaegi: A dried fish for deep winter
Winter winds make city life this time of year just a little more miserable, but out along the coast, they help create a variety of natural, open-air dried seafoods.
Ueong: Burdock root
Ueong (우엉, pronounced ooh-ung) is known as burdock root in English, and can be found in temperate zones around the world.
Recipe: Ueong jorim (soy sauce braised burdock root)
This is the most common way to prepare ueong (우엉, burdock root) in Korea.
Consider the Oyster
Oysters are curious, divisive creatures, beloved by some, despised by others.
Gam: persimmons
If there’s one fruit to represent fall, we’d have to go with gam (감), or persimmons.
Recipe: Got-gam hodu mari (walnuts rolled in dried persimmon)
We have a weekly radio segment on the morning program Koreascape called “Local Eats,” and this week we have a special show.
Goddeulbbaegi: The bitter old man of the vegetable world
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
Recipe: Godeulbbaegi muchim (godeulbbaegi blanched salad)
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.