Kribbit Issue 1, Pg 40, 41: It’s Spring! Let’s admire the herbs!

August 20, 2019

Hello! Let’s start with the beauty of this page:

 

2019 Kribbit Issue 1. 4Cr. Kribbit Magazine IG.

Isn’t that arrangement so exquisite!   About the translation, I tried my best to translate this article.  But… some of the herbs… well I should say all the herbs! are unknown to me!  So… if you are cooking the recipes on Pg. 41 use your common sense if something seems off!  There is a video for the second recipe and it does help a lot to understand it!  I included it right after.  I made that last recipe and even thought I had to change most of the ingredients it came out so good!  You can see a video of my version in the WITAT area at the end of the post.

It’s Spring!

Let’s admire the herbs!

For a Healthier Season

Spring Supper                                                                                                                                        It is spring. As the green begins to bloom in the warm spring breeze, the lush spring sprouts come out. The story of the spring herb, bursting through the frozen land.

Editor _ Shim woori              Photographer _Park Soon ae                                                      Food Stylist _Hong sung ran

Books… (In the magazine!)

HERBS

Wild chive

It also saves the mouth-watering flavor of the soothing roots and the fragrance of the leaves. The roots are plump, the eggs are large, the leaves are dark green, and there is evidence that the leaves are clearly separated from the roots.

Early Spring Cabbage

Which enhances the taste of spring, is rich in fiber, which helps to improve digestion and constipation. It is tastier than Chinese cabbage because it has a hard base and yellow inside.

Shepherd’s Purse

Vegetables have the highest protein content, and are rich in vitamins A and C, calcium and iron. If the roots are too thick, you can cut them off.

Stringy Stonecrop, gold moss stonecrop, cemetery moss! (Sedum sarmentosum)

A little sourness is full of fresh mouth. Vitamin C is enriched, but it is sensitive to high temperatures and should be washed with water and eaten.

Angelica Tree (Aralia elata)

It is rich in protein and contains vitamin, calcium and saponin. Leaves are less fragrant and tasteless, so they are short and plump.

Heart shaped serrated leaves leafy vegetables that grow in the Korean mountain side.

Flavorful flavor and fragrant fruiting taste of chestnut is effective in blood circulation by discharging vitamins, minerals, and potassium in the body. Leaves are soft, light green, thin and wide in texture.

Three legged herbs

It is characterized by a salty taste that grows on the salt in tidal flats. Many vitamins and minerals, chlorophyll, calcium and plenty of dietary fiber is good for constipation helps to waste waste in the intestines.

Toothed Ixeridium

It is rich in vitamin A, calcium, phosphorus and iron. It is good to pick a stalk and a lot of fine hairs.

2019 Kribbit Issue 1. 5 Cr. Kribbit Magazine IG

RECIPES

Spring Herb Bibimbap

Ingredients

One-hand full of parsley

One handful of pickles

1/2 cup of crushed garlic

1 cup of various herbs

30g of carrot

1 ~ 2 cups of rice

1 egg

Sauce:                                                                                                                                                      1 tablespoon red pepper powder, 1/2 teaspoon soy sauce, 1 teaspoon sesame oil, 1 small spoonful of miso, 1 teaspoon sesame oil, 1 teaspoon sesame oil, 1 teaspoon buttermilk, 1 teaspoon of plum, 2 tablespoons of water, black pepper

Directions

Remove stubborn and clean herbs thoroughly. Divide stem and part of leaf into 5cm length and thin carrot to similar length. Prepare rice. Mix  herbs, pickles, and buttercups with seasoning.  Put the rice in a bowl, wrap the ingredients around it, then put the egg yolk in the middle and eat it with soy sauce.  Add more seasoning if desired!

Spring Herb Oil Pasta

Ingredients

Little Cabbage leaves

Shepherd’s purse

1 cups of cold water,

3 cups of short necked clams,

1/2 cup of Manila clams,

5 cups of shrimp,

150 g of fusilli,

5 tablespoons of garlic,

1 red pepper,

1/2 cup of olive oil,

80 ml of broth,

1 teaspoon soy sauce,

salt · · Pepper a little

Directions

Break Spring herbs by hand, and cut tenderly to clean length.

The fusilli pasta is put in a boiling water with a little oil and salt and boiled for 8 minutes.

Sliced ​​radish and red pepper.

Put the olive oil in the preheated pan and add garlic and pepper to fry.

Add shrimp and clams, pour the broth and cover with lid and simmer until the clams open.

Open the lid, put the fucilli inside, toss in a pan, add broth, soy sauce, salt and pepper.

Tip:

It is best to eat spring herbs when budding which have plenty of various nutrients. This is because as the herb grows, the fibers become thicker and the fragrance decreases. Choose a soft, colored one and eat it immediately, eat it as often as possible, or as much as you can, and you will have less nutritional loss.

Please like his video… it only has 29 likes!

WITAT

Well, this surely expanded my knowledge of herbs!  The only herbs I cook with are: parsley, cilantro, basil, thyme, oregano, and rosemary.  So now I have some to look out for thanks to Il-woo SSi!   I don’t think they sell any of these in the American supermarkets so I’ll have to try HMart!  I especially want to find Shepherd’s Purse!  What a name!  Talking about names, I think I’ll pass on the herb named cemetery moss…!

Well… I couldn’t find any of those herbs nor clams!  Still, I tried making the last recipe as best as I could. I used our variety of clams.  Clam chowder is a staple of Boston, and steamers (boiled clams) are too.  So I bought come long necked clams and steamers and replaced the herb added by the end by baby chard.  … and used parsley…! It came out really delicious!!!

This is the video of my version:

 

What? Do you want to see chef Il-woo you say?  OK… here he is!!!

2019 Kribbit Issue 1. 82019 Kribbit Issue 1. 9

No please!!!  Not your finger in your mouth!!!  Have mercy Il-woo Ssi!

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