명아주나물 pages

Myeongaju-muchim (Lamb’s Quarters side dish)
Lamb’s quarters grow wild and are called “Myeongaju” (명아주) in Korea, where they are foraged in the mountains and fields in the spring. You can probably guess how excited I was to see these mountain vegetables growing in Inwood Park in Manhattan! I’ve seen them in Central Park, too. So I picked some young leaves and brought […]
Posted by Maangchi in Recipes on Jul 6th, 2013in the recipe categories: side dish, spicy, vegetarian. Tagged: Chenopodium ficifolium, 명아주 나물 무침, 명아주나물, 명아주나물 된장 무침, edible mountain vegetables, edible plant, edible weeds foraging, goose, how to eat lamb's quarters, how to use lamb's quarters in cooking, korean food, Korean recipes, korean traditional food, lamb's quarters recipe, lamb's quarters side dish, Lambs Quarters, Maangchi's recipes, myeongaju, myeongajunamul, myeongajunamul_doenjangmuchim, wild spinach
Lamb’s quarters (Myeongaju-namul)
Lamb’s quarters grows wild all over the world (even Central Park, New York City!). In Korea it’s called myeongaju-namul and it’s been foraged from the fields and mountains of Korea for hundreds of years. The best time to pick them for eating is in the spring, when they are young and soft. It tastes similar to […]
Posted by Maangchi in Korean cooking ingredients on Jul 5th, 2013. Tagged: 명아주, 명아주나물, goosefoot, huauzontle, Lambs Quarters, myeongaju namul, pigweed, pitseed goosefoot
Foraging Myeongaju!
My good friend Ms. Jeon came from Toronto to join our Spring picnic meetup on Saturday (blog post & video coming soon). Today we went for a walk in Central Park and she spotted so many edible plants. Ms. Jeon grew up in the Korean countryside, and she grew up foraging for plants. She can […]
Posted by Maangchi in Blog on May 20th, 2012. Tagged: 명아주나물, goosefoot, korean food, Korean recipes, Lambs Quarters, mountain edible vegetables, mountain vegetable, myeongaju, spinach

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