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><channel><title>Cooking Korean food with Maangchi &#187; Mountain Vegetables</title> <atom:link href="http://www.maangchi.com/tag/mountain-vegetables/feed" rel="self" type="application/rss+xml" /><link>http://www.maangchi.com</link> <description>Korean cooking, recipes, restaurants, reviews, videos, podcast, photos, cookbook, DVD, and blog</description> <lastBuildDate>Mon, 20 May 2013 16:10:03 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.5.1</generator> <cloud
domain='www.maangchi.com' port='80' path='/?rsscloud=notify' registerProcedure='' protocol='http-post' /> <item><title>Dorajimuchim (Spicy bellflower root side dish)</title><link>http://www.maangchi.com/recipe/dorajimuchim</link> <comments>http://www.maangchi.com/recipe/dorajimuchim#comments</comments> <pubDate>Wed, 15 Aug 2012 20:17:56 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[balloon flower root]]></category> <category><![CDATA[banchan]]></category> <category><![CDATA[bellflower root side dish]]></category> <category><![CDATA[bellflower roots]]></category> <category><![CDATA[belllflower root salad]]></category> <category><![CDATA[cooking]]></category> <category><![CDATA[doraji]]></category> <category><![CDATA[doraji muchim]]></category> <category><![CDATA[dried bellflower roots]]></category> <category><![CDATA[도라지]]></category> <category><![CDATA[도라지무침]]></category> <category><![CDATA[마른도라지]]></category> <category><![CDATA[homemade]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Korean food blog]]></category> <category><![CDATA[Korean kitchen]]></category> <category><![CDATA[Korean mountain vegetables]]></category> <category><![CDATA[Korean recipe blog]]></category> <category><![CDATA[Korean recipes]]></category> <category><![CDATA[korean side dishes]]></category> <category><![CDATA[Mountain Vegetables]]></category> <category><![CDATA[platycodon]]></category> <category><![CDATA[recipes]]></category> <category><![CDATA[sweet sour spicy]]></category> <category><![CDATA[toraji]]></category> <category><![CDATA[torajimuchim]]></category> <category><![CDATA[vegetarian dish]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=24074</guid> <description><![CDATA[Hello everybody! Today&#8217;s recipe is dorajimuchim. Doraji (known as &#8220;bellflower,&#8221; &#8220;balloon flower,&#8221; or platycodon in English) is grown wild in <em><a
href="http://www.maangchi.com/recipe/dorajimuchim">more...</a></em>]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/dorajimuchim/feed</wfw:commentRss> <slash:comments>17</slash:comments> </item> <item><title>Chwinamul (sautéed aster scaber)</title><link>http://www.maangchi.com/recipe/chwinamul</link> <comments>http://www.maangchi.com/recipe/chwinamul#comments</comments> <pubDate>Wed, 05 Jan 2011 21:53:47 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[aster scaber]]></category> <category><![CDATA[banchan]]></category> <category><![CDATA[chwinamul]]></category> <category><![CDATA[edible wild plants]]></category> <category><![CDATA[edible wild vegetables]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[Korean culture]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Korean recipes]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[Mountain Vegetables]]></category> <category><![CDATA[recipes]]></category> <category><![CDATA[sauteed aster scaber]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[side dishes]]></category> <category><![CDATA[vegetarian dish]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=11264</guid> <description><![CDATA[When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor. ...Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You'll have to soak it overnight!]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/chwinamul/feed</wfw:commentRss> <slash:comments>28</slash:comments> </item> <item><title>Dried aster scaber</title><link>http://www.maangchi.com/ingredient/aster-scaber</link> <comments>http://www.maangchi.com/ingredient/aster-scaber#comments</comments> <pubDate>Wed, 05 Jan 2011 05:45:41 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Korean cooking ingredients]]></category> <category><![CDATA[aster scaber]]></category> <category><![CDATA[chwinamul]]></category> <category><![CDATA[Mountain Vegetables]]></category><guid
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