Jidan (지단, egg garnish), is a technique from Korean royal cuisine.
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).
There are all kinds of bibimbap, but meonggae (멍게, sea pineapple) bibimbap in particular makes a great lunch for sleepy spring days.
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.
About a year ago, we took a trip down to Silsang Temple, where we ran into some ladies trimming greens near the kitchen.
Jeonbok juk (전복죽, abalone porridge), like many kinds of juk, or porridge, is especially good for soothing the stomach and the soul.
If you eat abalone as hwae (or sashimi), it tends to be very cartilaginous and crunchy—a texture that not everyone can get on board with. But steaming turns abalone into one of the most tender, juicy pieces of meat you’ll ever eat.
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.