Sometimes when you’re busy, you just don’t have time to boil up a new batch of soup stock.
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Shiraegi: Dried radish greens
Sometimes, over here at bburi kitchen, we’re guilty of romanticizing the past. “Our ancestors ate so healthily,” we’ll sigh.
Recipe: Shiraegi namul (braised radish greens with dried anchovies)
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.
Ueong: Burdock root
Ueong (우엉, pronounced ooh-ung) is known as burdock root in English, and can be found in temperate zones around the world.
Recipe: Ueong jorim (soy sauce braised burdock root)
This is the most common way to prepare ueong (우엉, burdock root) in Korea.
Recipe: Kongnamul guk (bean sprout soup)
Bean sprouts are one of the most popular everyday meal ingredients in Korea.
Bajirak: littleneck clam
If saejogae is the king of clams, then bajirak (바지락) is the humble but hardy peasant, a clam as common as air.