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80g of gathered dried bujigaengi
$330
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80g of gathered dried bujigaengi is backordered and will ship as soon as it is back in stock.
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The first edible wild vegetable you can see in early spring is Bujikkaenginamul.
It is a diligent plant that sprouts first, announcing the arrival of spring while the ground is still frozen.
It was named Bujikkaenginamul because it resembles a poker.
The young shoots are lightly blanched and seasoned with various spices; they have a soft texture and a pleasant aroma.
Bujikkaenginamul is a biennial plant belonging to the mustard family. Its above-ground parts die back in the autumn, and its roots go dormant during the winter.
Then, in early spring, it is the first to sprout new shoots above the ground. Also known as Cheondongcho, Myeongcheondong, or Hok-aji-kkot, Bujikkaenginamul grows up to 60 centimeters when fully mature.
At this stage, the stems become very tough; in the past, the fully grown stems were cut down and used as pokers to stir the fire in the hearth. That is why it is called Bujikkaenginamul. Bujikkaenginamul is harvested when young, specifically the leaves and stems, and eaten as a vegetable dish. It is prepared by lightly blanching it in salt water and then tossing it with soybean paste or red chili paste. It has a pleasant aroma and a soft yet slightly bitter texture, which stimulates the appetite during the winter. It can also be blanched and dried to be eaten as preserved greens; in this case, it is best to soak it in water for a long time to remove the bitterness. Bujikkaenginamul is also used as medicine; it helps to soothe coughs and phlegm and lowers fever, making it excellent for preventing colds that are common during the changing seasons.
It is a diligent plant that sprouts first, announcing the arrival of spring while the ground is still frozen.
It was named Bujikkaenginamul because it resembles a poker.
The young shoots are lightly blanched and seasoned with various spices; they have a soft texture and a pleasant aroma.
Bujikkaenginamul is a biennial plant belonging to the mustard family. Its above-ground parts die back in the autumn, and its roots go dormant during the winter.
Then, in early spring, it is the first to sprout new shoots above the ground. Also known as Cheondongcho, Myeongcheondong, or Hok-aji-kkot, Bujikkaenginamul grows up to 60 centimeters when fully mature.
At this stage, the stems become very tough; in the past, the fully grown stems were cut down and used as pokers to stir the fire in the hearth. That is why it is called Bujikkaenginamul. Bujikkaenginamul is harvested when young, specifically the leaves and stems, and eaten as a vegetable dish. It is prepared by lightly blanching it in salt water and then tossing it with soybean paste or red chili paste. It has a pleasant aroma and a soft yet slightly bitter texture, which stimulates the appetite during the winter. It can also be blanched and dried to be eaten as preserved greens; in this case, it is best to soak it in water for a long time to remove the bitterness. Bujikkaenginamul is also used as medicine; it helps to soothe coughs and phlegm and lowers fever, making it excellent for preventing colds that are common during the changing seasons.
