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.
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
Hobak namul is a classic bokkeum (sauté) recipe that will remind most Koreans of their mothers and grandmothers.
Gochu (고추, chilli) is one of the most common ingredients in Korean cooking, but living in the city, sometimes their leaves get overlooked.
Ssuk (쑥, pronounced “sook”) is another leafy green that heralds the arrival of spring. In English, it’s often called “mugwort” along with a group of other related species, and shares their pungent aroma and medicinal benefits.
It goes without saying that the Napa cabbage (baechu) is perhaps Korea’s most well-known and beloved vegetable. But baechu has a funny-looking cousin that makes its debut in late winter and early spring.