Green plums are sour green fruit. They are most often used to make a fruit syrup (매실청) that is used to season a variety of Korean dishes. They can also be soy pickled and then seasoned with a spicy sauce…
Toothed Ixeridium 씀바귀 (sseum-ba-gwi)
Toothed ixeridium is a root that has a bitter aromatic flavor. It is said to have a cooling/calming energy when eaten. It can be seasoned as a side dish or deep-fried. When preparing this root, clean well in cold water…
Young Radish 열무 (yol-mu)
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….
