Vegetables

Brown Seaweed is a species of edible kelp (large brown algae or seaweeds that make up the order Laminariales) native to the colder, more temperate coasts of the northwest Pacific Ocean. In South Korea, people refer to it as ‘miyeok’ (미역).

Interested in Korean cooking? If so, learn about the ingredients! Here, we discuss ginger, otherwise known as saenggang (생강)! This root vegetable is used in sauces, marinades, and more!

While you may have seen a lotus flower in gardens, paintings, or photographs, have you ever eaten part of the plant? In many East Asian countries, people have cooked with the plant for generations (historians can pinpoint lotus consumption for at least 7,000 years in parts of the world). Not only is the flower edible, but so are the leaves, seeds, and roots! Learn about the lotus root in Korean cuisine here!

Korean peppers, also known as Korean peppers, Korean hot peppers, Korean red peppers, Korean green peppers, or Korean long green peppers, are a medium-sized variety of chili peppers of the Capsicum Annuum species. The Korean chili pepper is long and slender. Typically, it has a mild, sweet flavor. Learn all about this ingredient here!

Allium tuberosum, otherwise known as garlic chives, Oriental garlic, Asian chives, Chinese chives, and Chinese leek, is a species of clump-forming perennial plant native to the Chinese province of Shanxi. Then, over time, it became cultivated and naturalized throughout Asia and much of the world. In South Korea, people refer to this plant as ‘buchu’ (부추). This ingredient is widely used in traditional and modern Korean cuisine.