My breakfast has been moved to vegetables. Western or Korean, root or leaf, cold or hot, no matter what it is, if it is vegetable, all are good.
At Sokcho, my wife and I were to decide a place to have lunch. We had two options preferred: pork rib grill at Weontong and wild vegetable at Pyeongchang. Because both restaurants are pleasing, we hesitated a bit, then agreed on pork rib grill. On the highway, we happened to meet heavy traffic to Weontong, at […]
I had a very pleasing salad this morning. The salad was only greens. But this time with a bunch of rucola. The taste and the flavour, all the greens were exceptional with olive-oil-based Mediterranean sauce. Baby rucola, in particular, was a rare taste. From the country garden, in a biodynamic way, rucola was smaller-sized than those […]
Garden strawberries are ripening properly under the big sun and getting more and more beautiful day by day. They do not grow big. They are small, tiny. Less flavourful than those selling in market, but they have the ‘right’ flavour as a strawberry and full taste. They are A joy of garden.
Vegetables are hardly seasonal as we get almost all the vegetables at anytime of the year. Me? No! I try only seasonal vegetables. Greens, in particular. This is possible with a garden. Now the season for green has started. Here’s a breakfast from the garden this morning.
A sort of herb or vegetable gathered at a beach in Goseong, Gangwon Province. With rice, it was excellent. Flavourful with a bit of sour and bitter taste. Later I tried to find out the name. It must be coastal hog fennel(Peucedanum Japonicum). Koreans call it Bada Bang Pung(바다 방풍나물).
I had a meal at a Korean restaurant in the countryside. The owner of the restaurant recommended me to have Namul(Korean vegetable dish) menu. As my primary purpose of the visit was San-Namul(wild vegetable dish), I said yes without any reservation. It was a rare moment of a wild vegetable feast. Each namul has the […]
Breakfast with egg scramble and fresh spring greens. Young spinach and goji berry leaves.
Made noodles with winter-survived young spinach, and had with lots of mugworts to give the full flavour of Spring.