Coriander's comments

"I love this idea! I'll try it! Thanks for posting it here."
in Kimchi Hot Dog — Jul/20

"I think some sliced lotus root would be tasty! It would probably not add the same amount of starchy richness, but lotus root is always good in soups and stews."
in Braised chicken with vegetables (Dakjjim) — Mar/20

"I know this is an old comment, but this sounds like a Chinese vegetable that I see in the Korean market near me. It is sold as "Yu Choy" and it has tender leaves, fat succulent stems, and tiny flowerbuds. Sometimes one or two buds has opened to show a yellow flower with 4 petals, like a rocket or cress flower. So I think it is more related to broccoli than to spinach, but its leaves cook up like spinach, so it is probably perfect for this dish."
in Spinach side dish (Sigeumchi-namul) — Jan/19

"Wow, thank you for that useful info, that's definitely one of the vegetables I would have tried as I cannot always find "adult" spinach in my local shops (and my family grows sweet potatoes every summer). I will try with beet greens instead! And perhaps with chard!"
in Spinach side dish (Sigeumchi-namul) — Jan/19

"I think the fruit is the dry seedpod that will form after the flower fades, if it is pollinated. The buds don't produce a deep gold color, and chija don't have the swirly shape of the buds."
in Yellow pickled radish (Danmuji) — Dec/18

"I have seen these radishes in my local Korean store and felt so curious about them! They are so cute, they look like cartoon vegetables. Now I have a recipe for them, and I can't wait to get some!"
in Ponytail kimchi (Chonggak-kimchi) — Dec/18

"What a wonderful video! Will you make any recipes for using fresh fernbrake? Perhaps in spring? I do not think it is illegal to gather it where I live, and it grows in great abundance."
in Stir-fried fernbrake (Gosari-namul: 고사리나물) — Dec/18