This is the most common way to prepare ueong (우엉, burdock root) in Korea.
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
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.
Hobak namul is a classic bokkeum (sauté) recipe that will remind most Koreans of their mothers and grandmothers.
Goguma julgi (고구마 줄기), or sweet potato stems, is a very common summer vegetable side dish in Korea.
This quick and simple cucumber kimchi salad is one of my go-to recipes for everyday meals.