Smack dab in the middle of spring, we find huge bundles of beautiful bright green garlic scapes in the markets. You can pickle them in soy sauce but if you want to enjoy some right away, sautée and serve them as a banchan.
Tagside dish
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: Oi muchim (quick and simple cucumber kimchi)
This quick and simple cucumber kimchi salad is one of my go-to recipes for everyday meals.