Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
Tagfall
Daechu: Jujubes
The daechu (대추, jujube) is a small fruit that you can find growing just as happily in the countryside as in the city, alongside sidewalks and between old brick buildings.
Recipe: Deodeok gui (grilled deodeok)
This version of deodeok gui is based on my mom’s recipe.
Recipe: Doraji namul (sautéed doraji)
Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
Doraji: A bittersweet root
There’s an old song in Korean about doraji (도라지, bellflower root).
Recipe: Pyogo beoseot bokkeum (shiitake mushroom sautée)
As we mentioned in our post on Korea’s most common mushrooms, pyogo is probably the best known of the bunch.
Korea’s most common mushrooms
You can find them in marts around Korea year-round, but fall always gets us thinking of mushrooms.
Jeoneo: Spotted gizzard shad
Mention jeoneo (전어, spotted gizzard shad) anywhere in Korea, and someone is bound to bring up the popular saying “전어 굽는 냄새는 집 나간 며느리도 돌아오게 한다.”