Young radish is a type of radish with very small roots and luscious tender leaves. The main part of this ingredient that is used is the leaves and stem. The leaves of this radish have a mild flavor. If you…
Korean Radish 무/조선무 (Mu/jo-son-mu)
Korean radish is juicy and crisp. It is not spicy, it has a very mild fresh flavor when raw, which turns super savory when cooked. The skin of the radish goes from green to white. The inside meat is clean…
Ponytail Radish 총각무/알타리 (chong-gakk-mu/al-ta-ri)
Chong-gakk-mu got its name from Korean history.Korean men who were single would have long ponytails called “chong-gakk”. Those ponytails resembled this radish’s appearance. This radish is a mild-flavored, crisp, and juicy radish. Both the stems and the roots are eaten….
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….
Shepherd’s Purse 냉이 (naen-gi)
Shepherd’s purse has edible stems, leaves, and roots. It has a unique savory flavor similar to an artichoke. It is known to be good for blood and liver health. When these vegetables are harvested, they are harvested when the roots…
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. Recipes Using…
