What are Korean vegetables?

What are Korean vegetables? Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root. What is spring Namul? It is the

Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.

What is spring Namul?

It is the season of bom-namul (bom: spring / namul: wild edible plants), those delightfully bitter and sublimely herbaceous spring greens that grace Korean tables around this time of year.

What does Namul mean in Korean?

Namul (Korean: 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them.

What are the Korean side dishes called?

Banchan
Banchan (side dishes) are an iconic part of Korean cuisine. They’re served with just about every meal, and they’re meant to be shared with everyone eating.

What fruits are eaten in Korea?

The Ultimate List of Korean Fruit

Asian Pear. The first fruit on this list is a truly special one.
Fuji Apple. A classic fruit that everyone in the world should know about.
Persimmon. Another fruit that is absolutely delicious to eat with the skin on or peeled.
Kyoho Grapes.
Oriental Melon.
Dekopon.
Yuzu.
Kumquat.

What does Naengi taste like?

Imagine walking in the country and smelling the smoke coming out of a fireplace during a crisp winter morning. That’s what Naengi tastes like. It’s smoky and peppery. It tastes like winter.

What does Muchim mean?

to season
Namul Muchim Namul means vegetable or root; muchim means to season. It is a broad term for any and every dish prepared in this manner. Most vegetables and mountainous herbs are sautéed, seasoned, marinated, steamed, dried or even enjoyed semi-raw.

What do you eat with bulgogi?

Serve the bulgogi with some steamed Korean rice and with other Korean side dishes. You can also use some lettuce leaves and perilla leaves to wrap the bulgogi. Don’t forget to pair it with some Korean ssamjang (Korean bbq dipping sauce) and some kimchi (spicy or non-spicy) too!