Gae-tteok (개떡) is an easy rice cake made with fragrant green herbs.
Dureup, the king of spring: Aralia elata shoots
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.
Recipe: Dureup sukhoe, blanched Aralia shoots
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).
10 Korean spring greens you should know
For those of us who’ve grown up abroad, shopping at Korean grocery stores can be both a beautiful and bewildering experience. What is this root? This tangle of leaves? How can I make it delicious?
Recipe: Ssuk-guk (mugwort soup)
About a year ago, we took a trip down to Silsang Temple, where we ran into some ladies trimming greens near the kitchen.
Spring workshop: Abalone and spring greens
You can’t talk about Korean food in spring without talking about bom-namul (봄나물, spring greens), but while putting together the menu for this event, we felt like something was missing.
Recipe: Naengi-guk (shepherd’s purse soup)
Koreans think of naengi as the first ingredient to come into season in the spring, and naengi-guk (냉이국, shepherd’s purse soup) is one of the most common ways to eat it.
Recipe: Dallae ganjang (wild chive soy sauce)
One of the common ways to eat dallae (달래, Korean wild chive) is making dallae ganjang (달래간장), a tasty and useful sauce that helps brighten up any meal.
Recipe: Bomdong geotjeori (spring cabbage quick kimchi)
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.