korean vegetable pages

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: 열무, korean food, korean ingredients, korean vegetable, yeolmu, young summer radish
Korean radish (Mu)
Good Korean radishes are firm and the skin is a little shiny, without any scratches. The tops are pale green halfway down and fade to cream. It’s a varietal of the Daikon radish but it’s it’s shorter, fatter, and heavier, the flesh denser and the leaves a lot smoother. Peak season is late fall. As […]
Posted by Maangchi in Korean cooking ingredients on Feb 26th, 2008. Tagged: 무우, 한국무우, korean food, korean ingredients, Korean radish, korean vegetable, muwoo, radish
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: 깻잎, korean food, korean ingredients, korean vegetable, perilla leaves

Tags