Go to any restaurant in Korea during our hot and sweaty summers, and you’re likely to find these lovely greens stems of kimchi on your table.
Gang doenjang (강된장) is a kind of reduced bean paste stew that we often eat in summer with steamed summer greens like squash leaves.
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).
Sukhoe (숙회) refers to a dish of meat, fish or vegetables that are gently parboiled.
Ganghoe (강회, pronounced “gahng-hwae”) is a term for lightly parboiled vegetables like minari or fresh young spring onions, both of which have an unmistakable aroma particularly in the spring.