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.
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
Shiraegi is a classic winter ingredient (read more about it here), and this recipe brings pungent flavors from the anchovies and doenjang to the otherwise mild green.
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.
Oi naengguk is one of the Korean people’s most beloved summer soups.
Jirisan, or Mt. Jiri, has a special place in the minds and hearts of Koreans—it’s often viewed as a wild place, a vast place, a place where nature still has some power.
Digging into the story of cham-namul turned out to be a case study in mistaken identities, a plant world mystery of invasion and identity theft.
Ssuk (쑥, pronounced “sook”) is another leafy green that heralds the arrival of spring. In English, it’s often called “mugwort” along with a group of other related species, and shares their pungent aroma and medicinal benefits.