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.
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.
This quick and simple cucumber kimchi salad is one of my go-to recipes for everyday meals.