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  1. 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: , , , , , , ,

  2. myeongaju

    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: , , , , , , , ,