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…
Cheongyang Chili Pepper 청양고추 (chong-yang-go-chu)
Cheongyang chili peppers are medium-sized peppers that are available in both red and green. It is very spicy. These peppers are thicker and have more capsaicin and so they retain their heat and flavor well when cooked. They are usually…
Lions Mane Mushroom 노루궁뎅이버섯 (no-ru-gung-den-gi bo-sot)
This off-white mushroom is named after a “deer’s hip” (in Korean). Lion’s mane mushroom has a sponge looking inside when cut open. They have a sweet and mild flavor. They are usually stir-fried, added to soups, porridge, or deep-fried.
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,…
