Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
These days, we have so many wonderful electric tools, you might not need this recipe.
As we mentioned in our post on Korea’s most common mushrooms, pyogo is probably the best known of the bunch.
Neutari beoseot bokkeum (느타리 버섯 볶음, oyster mushroom sautée) is the most common mushroom banchan you’ll find in Korea.
Hobak namul is a classic bokkeum (sauté) recipe that will remind most Koreans of their mothers and grandmothers.
Goguma julgi (고구마 줄기), or sweet potato stems, is a very common summer vegetable side dish in Korea.
Just about every country has some kind of potato pancake-like recipe, and Korea is no exception.
This seaweed soup is my take on a southern region favorite, using more water and a few more ingredients.
This is one of the few soups you’ll eat with chopsticks instead of a spoon.