Have you ever foraged for food in your local area? Every spring, in the countryside of South Korea, people go foraging for the young bracken fiddleheads, also known as fernbrake, to cook with and add to traditional dishes. While this mountain vegetable is common throughout the world, most people use it as an addition to their garden rather than an addition to their dinner table. Here, we learn about this common Korean ingredient and how it is used in Korean cooking!
Month: August 2022
Minari (미나리) is the Korean word for a variety of water dropwort. Also known as Korean watercress, water celery, water parsley, or Java water dropwort, you can find this leafy green natively growing along banks of streams, creeks, and rivers of the temperate and tropical countries in Asia as well as Australia. ‘Muchim’ (무침) is a Korean term used to describe a variety of side dishes made by mixing fresh vegetables with different seasoning ingredients.
A variety of water dropwort, this leafy green is also known as Korean watercress, water celery, water parsley, or Java water dropwort. This vegetable is native to temperate and tropical climates across Asia as well as Queensland, Australia. You can easily find it growing, unrestrained, along the banks of streams, creeks, and rivers as well as over damp soil from standing water.
In our household, we eat a lot of fruits and vegetables prepared using Korean seasoning, sauteing, and stir-frying methods. One of the most popular fruits used to make side dishes in South Korea is the ‘gaji,’ otherwise known as Korean Eggplant. Here, we will learn about the Korean eggplant as well as list some dishes that use it as the main ingredient!
In South Korea, people use different ingredients besides sugar to naturally sweeten foods. Some of these ingredients include Asian pears, green plum syrup, honey, and more. Another one of these foods that naturally sweetens food is the jujube (daechu)! This small, date-like fruit adds a hint of sweetness as well as tartness to a dish. Here, we discuss this ingredient and how it is used in Korean cuisine!