You can use any cucumber in reality for most Korean dishes. Different cucumbers have various texture, skin thickness, crispness, and the size and amount of seeds will vary but one of the cucumber that are often used are the long…
Old Cucumber 노각 (no-gak)
Old cucumber is a cucumber that is left on the vine to age. It is golden in color with white spider-web markings. It has a mild herb flavor. The seeds should be removed before using but the skin is fine…
Hong-gochu 홍고추 (hong-go-chu)
The term “Hong-gochu” is a term that classifies chili peppers that are harvested after turning red on the vine. These chilis are sun-dried and ground to make red pepper flakes or used fresh as a garnish. Holland red pepper is…
Spring Cabbage/Bom Dong 봄동 (bom-dong)
Spring cabbage is a crisp sweet cabbage. It grows flat unlike Napa cabbage. It is better to purchase or harvest smaller-sized spring cabbage because they have a better texture. This cabbage can be used for Korean BBQ as a wrap,…
Garlic Chives 부추 (bu-chu)
Garlic chives are flat thin slightly dense leaves that have a mild garlic earthy flavor. They are used as a garnish, made into pancakes, added to soups, kimchi, used in dumpling mixes, and seasoned as a side dish.
Small Green Onion 쪽파 (jjok-pa)
Jjok-pa is a small thin green onion that has a bulb on the end. It is a spliced breed of green onion and onion and that is why it has its differentiating bulb. The bulb on the end is how…