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70 percent of Korea is comprised of mountains, so it’s not surprising that hundreds of different kinds of edible plants, vegetables, mushrooms, and herbs are taken from the mountains and used in Korean cuisine. Many herbs are not only used for side dishes but medicine as well.
After a long winter, when every creature comes alive again and flowers are blooming, all the wild vegetables start to come out also. Ssuk is one of the most widely-used wild vegetables in Korean cuisine, and it has many medicinal uses as well. Young, tender mugwort leaves picked in the early spring are perfect time for mugwort soup.
My other mugwort recipe, mugwort rice cake (ssukbeomul) is here!
Originally posted on April 8, 2011 at 12:01 pm by Maangchi
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