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…
Korean Wild Chive 달래 (dal-rae)
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.
