You may have heard about boknal (복날), the three hottest days of summer in Korea.
Tagrecipes
Recipe: Hamcho japchae, samphire with glass noodles
Japchae (잡채) is a classic Korean recipe that you’ll find at just about every celebration or potluck.
Recipe: Jidan, egg garnish
Jidan (지단, egg garnish), is a technique from Korean royal cuisine.
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”).
Recipe: Meonggae bibimbap
There are all kinds of bibimbap, but meonggae (멍게, sea pineapple) bibimbap in particular makes a great lunch for sleepy spring days.
Recipe: Jukkumi sukhoe (parboiled webfoot octopus)
Sukhoe (숙회) refers to a dish of meat, fish or vegetables that are gently parboiled.
Recipe: Minari ganghoe (blanched water dropwort)
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.
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.
Recipe: Jeonbok juk (abalone porridge)
Jeonbok juk (전복죽, abalone porridge), like many kinds of juk, or porridge, is especially good for soothing the stomach and the soul.