Gae-tteok (개떡) is an easy rice cake made with fragrant green herbs.
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).
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?
About a year ago, we took a trip down to Silsang Temple, where we ran into some ladies trimming greens near the kitchen.
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.
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.
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.
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.