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 used to make broth….
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,…
Water Dropwort 미나리 (mi-na-ri)
Water dropwort is found near swamp/stream-like water areas in Korea. The leaves and stems are edible. This green has a celery flavor and aroma. Water dropwort can be used in soups and really complements the flavors in seafood soups and…
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…