Aeri's Kitchen

Korean Welsh Onion also called “DaePa” (대파) has a high utility without discarding anything from the root to the leaf to the stem, is one of the aromatic vegetables that cannot be omitted from Korean food. It is an effective ingredient in strengthening immunity and controlling cholesterol in the body.

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The characteristic of Korean cucumbers called “OI” (오이) is as you can see in the photo above, that the cucumber has a light green color as a whole and bumpy bumps on the surface of the cucumber are palpable. This cucumber has good storability and can be eaten for a long time. Since the cucumber itself is juicy, has less bitterness, and is crispy, it is good for dipping cucumber slices, cucumbers, water kimchi, and cucumber pickles.

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Garlic chives also called “BuChu” (부추) are one of the easiest plants to grow. It is not difficult to plant, requires little care, and provides a bountiful harvest. It is perennial herb belonging to the Liliaceae family, and unlike other vegetables, if the seed is sown only once, buds will sprout from the root and continue to grow from the next year. It usually sprouts leaves 3-4 times from spring to autumn, and in summer, a green stem emerges from between the leaves, and small white flowers bloom at the end, and the fruit ripens and bursts by itself.

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