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korean vegetable pages

  1. Young summer radish (Yeolmu)

    Young summer radish (yeolmu) are firm, crisp, and leafy. They make for a great refreshing, crispy water kimchi.

    Posted by Maangchi in Korean cooking ingredients on Feb 27th, 2008. Tagged: , , , , ,

  2. Perilla leaves

    Perilla leaves (Kkaennip)

    Fresh green perilla leaves are popular in Korean cuisine. Their flavor is somewhere between that of basil and mint. We use them whole in ssam wraps and barbecue, or shredded to add a bit of minty flavor to many other dishes. We also pickle them and make perilla kimchi with them. Perilla leaves are often […]

    Posted by Maangchi in Korean cooking ingredients on Feb 26th, 2008. Tagged: , , , ,