Tag: Korea

Ginkgo nuts in a blue and white bowl.

Ginkgo Nuts in Korean Cooking (Eunhaeng)

You may have heard of chestnuts. Or, maybe you have eaten macadamia nuts…but have you ever tried ginkgo nuts? In the United States, we eat all sorts of seeds that we call ‘nuts,’ but never eat those from the ginkgo tree. In many East Asian countries, ginkgo nuts are a traditional ingredient used in traditional cooking. Often, in China, people use these nuts as an ingredient in congee. In Japan, people use them in dishes such as chawanmushi, a steamed egg custard dish in a pot. In South Korea, people add them to dishes in the autumn months and eat them on skewers. Here, we discuss ginkgo nuts in Korean cooking as well as answer some questions you may have about this ingredient. 

An overhead shot of a pile of Chrysanthemum greens.

Chrysanthemum Greens in Korean Cooking (Ssukgat)

Based on my ingredient articles about acorn starch and dandelion greens, you may notice that people in Korea eat ingredients that, though readily available wildly in the United States, we rarely eat. Chrysanthemum greens are no exception! While we enjoy looking at these beautiful flowers during the fall and spring months, people in South Korea also harvest them as a cooking ingredient. In this article, we discuss this ingredient in-depth. Let’s get started! 

Acorn starch in a wooden bowl. The bag sits in the background.

Acorn Starch Powder in Korean Cooking (Dotorigaru)

Probably one of the most uniquely Korean ingredients available on the market is acorn starch. Unique to the Korean culture, people use this starch to make one of the most historically significant dishes in South Korea known as ‘dotorimuk’ (도토리묵). Here, we will discuss the ingredient in detail in preparation for making dotorimuk in the future! 

Korean Dandelion Salad on a wicker placemat. Kimchi and Korean spinach salad sits behind.

Korean Dandelion Greens Side Dish

Have you ever eaten dandelion greens? In the United States, as well as other western countries, when thinking of dandelions, people either picture blowing on the seedheads to make wishes or annoying yard weeds ruining their perfect lawns. People rarely think of salads when someone mentions this plant! Here, we will teach you how to make ‘mindeulle namul muchim,’ a Korean dandelion greens side dish. This side dish tastes slightly bitter and earthy as well as a bit sweet and spicy! We hope you enjoy it!

Fresh dandelion Greens in a copper wire bowl on the table.

Dandelion Greens In Korean Cooking (Mindeulle)

As soon as spring arrives, dandelions pop up overnight on your beautifully mowed front lawn. While kids love to make wishes over these little herb plants, you may find them to be an annoyance. Instead of spraying these plants to kill them off, why not eat them? In many food cultures, people use this abundant herb in their cooking. Here, we discuss dandelion greens and how they are used in Korean cooking! Then, we answer some questions you may have about this ingredient.