For those of us who’ve grown up abroad, shopping at Korean grocery stores can be both a beautiful and bewildering experience. What is this root? This tangle of leaves? How can I make it delicious?
When the breezes begin to lose their winter bite, usually in March here in Korea, we start talking about jukkumi (주꾸미, webfoot octopus).
Sukhoe (숙회) refers to a dish of meat, fish or vegetables that are gently parboiled.
Ganghoe (강회, pronounced “gahng-hwae”) is a term for lightly parboiled vegetables like minari or fresh young spring onions, both of which have an unmistakable aroma particularly in the spring.
About a year ago, we took a trip down to Silsang Temple, where we ran into some ladies trimming greens near the kitchen.
You can’t talk about Korean food in spring without talking about bom-namul (봄나물, spring greens), but while putting together the menu for this event, we felt like something was missing.
Koreans think of naengi as the first ingredient to come into season in the spring, and naengi-guk (냉이국, shepherd’s purse soup) is one of the most common ways to eat it.
There’s no way around this one so we’re not going to mince words here. There’s a creature called the “penis fish” and it’s delicious.
One of the common ways to eat dallae (달래, Korean wild chive) is making dallae ganjang (달래간장), a tasty and useful sauce that helps brighten up any meal.