Korean recipes pages

  1. 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 […]

  2. Kimchi made with homegrown perilla leaves!

    Yesterday I went to Flushing, Queens to buy some Korean ingredients. On the way back home, I found a lady selling these homegrown perilla leaves on the street. She said: “It’s still early to harvest my perilla leaves. You can come again later and I’ll have more.” You can imagine how excited I was! I […]