Korean wild chive is a plant where the roots, stems, and bulbs are used. It can be eaten raw or cooked. It has a more pungent kick of aromatic onion flavor and is a very delicate vegetable. Korean wild chives…
Perilla Leaves 깻잎 (kkaet-nip)
Perilla leaves are large flat heart-shaped leaves. It is in the mint family and has an herbal mint flavor. They can be eaten raw or cooked. Shiso leaves can be a substitute for perilla leaves. Perilla leaves can be stir-fried,…
Bok Choy 청경채 (chong-gyong-chae)
Bok choy is a bulb-like vegetable with a crisp juicy stalk and tender leaves. Bok Choy has a mild cabbage flavor. It can be eaten cooked or raw. It is used in stir-fried dishes, seasoned as a side dish, or…
Napa Cabbage/Chinese Cabbage 배추 (bae-chu)
Napa cabbage has a mild flavor. It has a firm crisp base and tender leaves. When cooked it has a milky savory flavor. Napa cabbage is often used to make kimchi. It can also be seasoned raw, made into pancakes,…
Winter Cabbage 월동배추 (wol-ttong bae-chu)
This cabbage has a mild, slightly peppery mustard flavor and a very crisp texture. It can be eaten raw and used as a wrap with Korean BBQ.
Crown Daisy/ Chrysanthemum 쑥갓 (ssuk-kkat)
Crown daisy has dense stems and tender leaves. It has an herbal aroma and slight herbal mustardy pepper bite/flavor. This green pairs well with seafood soups (especially crab soup). It can be used as a garnish or vegetable in soups,…
