Tag: Vegan

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! 

Black sesame milk next to black sesame seeds on a spoon and a bowl of dates

Black Sesame Milk Recipe

In many East Asian countries, black sesame plays an important part in their food cultures. These days, black sesame has become a more popular ingredient in the west as the world gets smaller and people try other cultural foods. One way people use black sesame is to make a nutty milk substitute. People drink black sesame milk because it is packed full of nutrients and gives a new and unique flavor to boring coffee drinks.

Korean soybean sprout salad on a white plate

Korean Soybean Sprout Salad (Kongnamul Muchim)

Kongnamul muchim is a common side dish people serve in their households. Crispy and crunchy, it is the perfect light and refreshing side dish for every Korean meal. In Korean households, people typically make two types of kongnamul muchim. On one hand, they make a spicy version using gochugaru (red pepper flakes). On the other hand, they make a mild version without the hot Korean pepper flakes. 

Soybean sprouts growing in a bowl

Soybean Sprouts in Korean Cooking (Kongnamul)

Soybeans are a type of legume widely grown and consumed in East Asia. In South Korea, they are used to make culturally significant foods such as tofu, doenjang (fermented soybean paste), soy sauce, and more. But, beyond the beans, people in Korea use the sprouts in a multitude of different ways as well. Here, we will discuss the use of soybean sprouts in Korean cooking as well as the growing season and where to buy them.

Korean mung bean sprout salad next to kimchi and rice with an egg

Korean Mung Bean Sprout Salad (Sukju-Namul Muchim) 

Recently, I wrote about mung bean sprouts and their purpose in Korean food culture. The sprouts, named ‘sukju’ or ‘sukju-namul’ are a common ingredient in popular dishes such as bibimbap, mung bean pancakes, and some stews. Sukju-namul muchim is a popular Korean side dish salad served often in people’s households. Light and refreshing, it has a crispy and crunchy texture. Let’s learn how to make it here!