I love all of the bomnamul (봄나물, spring greens) that come out in the markets after winter: There are so many, and they’re all so fresh and delicious.
Tagspring
Recipe: Ganjang gaejang (soy sauce marinated raw crab)
There’s a reason why ganjang gaejang (간장게장) is one of the side dishes we call 밥도둑 (bap doduk), or “rice thief” in Korean.
Recipe: Maneul-jjong bokkeum, sautéed garlic scapes with shrimp
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.
Pop-up with Magpie Brewing
It was a busy week at the Bburi studio—right after wrapping up a private cooking class at Mangwon Market, we got a call from Magpie Brewing.
Recipe: Ssuk gae-tteok, mugwort rice cake
Gae-tteok (개떡) is an easy rice cake made with fragrant green herbs.
Recipe: Tangpyeongchae, mung bean jelly salad
It’s not a well-known fact that tangpyeongchae (탕평채, mung bean jelly salad) is a traditional food for Ipchun (입춘), the first day of spring.
Six Korean spring clams
Spring brings all kinds of good things to the fish market, and one of these is the bounty of fresh clams.
Dureup, the king of spring: Aralia elata shoots
One of the last spring greens to grace the markets each year is dureup (두릅, Aralia elata shoots), a mildly bitter and fragrant vegetable.
Recipe: Dureup sukhoe, blanched Aralia shoots
A simple and delicious way to eat dureup (두릅, Aralia shoots) is sukhoe (숙회, blanching or parboiling, pronounced “sook-hwae”).