Korean radish is juicy and crisp. It is not spicy at all, it has a very mild fresh flavor when raw which turns savory when cooked. The skin of the radish goes from green to white. The inside meat is…
Taro 토란 (to-ran)
Taro is a fall seasonal starchy root that has a fuzzy outside and is off-white on the inside. It has a super creamy texture when cooked. Taro is toxic if eaten raw, so it must be cooked before being eaten….
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.
Garlic Scapes 마늘쭝 (ma-neul-jjung)
Garlic scapes are slightly thick dense long stems that grow out of the top of garlic. They are crisp, tender, and juicy. They have a mild garlic chive flavor. Garlic scapes can be enjoyed raw or cooked. They can be…
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…
Daepa/Welsh Onion 대파 (dae-pa)
Daepa is a large green onion. It has a thick stem and an aromatic smell and flavor when cooked. Specifically, the white section of the green onion is very aromatic when cooked. The roots can be cut off and thrown…
