Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
Tagrecipes
Recipe: Deodeok gui (grilled deodeok)
This version of deodeok gui is based on my mom’s recipe.
Recipe: Doraji namul (sautéed doraji)
Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste.
Recipe: Naembi bap (pot-steamed rice)
These days, we have so many wonderful electric tools, you might not need this recipe.
Recipe: Pyogo beoseot bokkeum (shiitake mushroom sautée)
As we mentioned in our post on Korea’s most common mushrooms, pyogo is probably the best known of the bunch.
Recipe: Neutari beoseot bokkeum (oyster mushroom sautée)
Neutari beoseot bokkeum (느타리 버섯 볶음, oyster mushroom sautée) is the most common mushroom banchan you’ll find in Korea.
Recipe: Hobak namul (sautéed summer squash with salted shrimp paste)
Hobak namul is a classic bokkeum (sauté) recipe that will remind most Koreans of their mothers and grandmothers.
Recipe: Goguma julgi bokkeum (sautéed sweet potato stem with wild perilla seed)
Goguma julgi (고구마 줄기), or sweet potato stems, is a very common summer vegetable side dish in Korea.
Recipe: Gamja jeon (potato pancakes)
Just about every country has some kind of potato pancake-like recipe, and Korea is no exception.