봄철 나물 종류
Introduction
Spring is the season of new beginnings. It is the time when we welcome new leaves, flowers, and buds. It is also the time when we enjoy various fresh and nutritious spring greens. In Korean cuisine, we call these spring greens 'na-mul' (나물) and they are an essential part of our daily meals. In this blog post, we will explore three popular spring greens that are commonly found in Korean cuisine.
쑥 (ssuk) - Mugwort
Ssuk (쑥) is a type of herb that is commonly found in Korea during the springtime. It has a unique aroma and is known for its medicinal properties. In Korean cuisine, ssuk is used in various dishes like ssukguk (쑥국) which is a soup made with ssuk, tofu, and bean sprouts. Ssuk can also be used as a seasoning for rice cakes, pancakes, and savory dishes.
미나리 (minari) - Watercress
Minari (미나리) is another popular spring green that is used in Korean cuisine. It is a type of watercress that has a slightly bitter taste. Minari is used in various dishes like namul (나물), which is a type of seasoned vegetable dish, and pajeon (파전) which is a savory pancake made with green onions and other vegetables. Minari is also used in salads and as a garnish in soups and stews.
느타리버섯 (neutari beoseot) - Oyster Mushroom
Neutari beoseot (느타리버섯) is a type of oyster mushroom that is commonly found in Korea during the springtime. It has a chewy texture and a nutty flavor. In Korean cuisine, neutari beoseot is used in various dishes like jeon (전) which is a type of savory pancake made with flour, eggs, and vegetables, and jeongol (전골) which is a type of Korean hot pot. Neutari beoseot is also used in stir-fried dishes and soups.
Conclusion
In conclusion, spring greens are an essential part of Korean cuisine. They are not only delicious but also provide various health benefits. Ssuk, minari, and neutari beoseot are just a few examples of the many spring greens that are commonly found in Korean cuisine. So, the next time you visit Korea during the springtime, make sure to try these delicious and nutritious spring greens.