ESSENTIAL INGREDIENTS – VEGETABLES

Napa cabbage/ Chinese cabbage/ Wombok (Baechu: 배추) 

Napa cabbage is most commonly used when making Kimchi, which means it is a VERY important ingredient. Napa cabbage is also used in a sautéed side dish, in napa cabbage soup (Baechuguk) and it can also be used as a wrap (Ssam, 쌈).

Perilla leaves (Gganip: 깻잎) 

Perilla leaves are used in a pickled side dish, in stir fry and as a wrap. They are part of the mint family and have a strong aroma. They are similar to Japanese shiso, but they are known to have a different flavor and shape.

Garlic (Manul: 마늘) 

Unless it’s a dessert dish or plain steamed rice, you should expect to add some garlic in practically every Korean dish – soup, stew, side dishes, main dishes. I normally buy a glass bottle of minced garlic (250g) from a Korean grocery store and it usually lasts me about 2 to 3 months.

Ginger (Saenggang: 생강) 

Ginger is also another vegetable commonly used along side garlic. (Though it’s less frequently used than garlic). Ginger is typically used in marinade sauce, in Kimchi or in some Korean tea.

Green onion/scallion/shallots/spring onion (Pa: 파)

Green onion is used as a side vegetable in many type of kimchi, also as a main ingredient in pancakes and salad. It is also used in making broth and also as a garnish on top of food. 

Korean radish/Daikon radish/White radish (Mu :무) 

Korean radish is used when making cubed radish Kimchi, white radish pickles or in various soups and stews. While it is a variety of Daikon radish, Korean radish tends to be shorter and rounder than typical Daikon radish. It also has some shades of green. If I can’t get Korean radish, I just use daikon radish instead (even this can be very challenging to find where I live!).