Smack dab in the middle of spring, we find huge bundles of beautiful bright green garlic scapes in the markets. You can pickle them in soy sauce but if you want to enjoy some right away, sautée and serve them as a banchan.
Nogak (노각), or old cucumber, is a cucumber that is aged on the vine until it develops a thick, golden skin and crunchy flesh.
Seomcho (섬초, also called pohangcho, 포항초) is a wonderfully sweet, delicious winter spinach.
When I was working for Michelin-starred restaurants in New York City, I used to slice and deep fry lotus roots to be used as garnishes. Whenever I made these I couldn’t stop thinking about the salty and sweet soy sauce braised lotus root banchan in Korea.
Making gosari namul (고사리 나물) requires soaking for long hours and easily takes a full two days, so make sure to plan ahead, especially if you’re preparing for a special day like Jeongwol Daeboreum.
Jeongwol Daeboreum (정월 대보름) is a celebration of the first full moon after Seollal (설날, Lunar New Year), or January 15th on the lunar calendar.
Geotjeori is essentially a quick kimchi that doesn’t go through a fermentation process, and it’s one of the most popular ways to eat bomdong.
I remember winters as a kid when my mom would make seasoned ggomak for us, serving them with a hot, steaming bowl of white rice.
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.