23 Summer time vegetable recipes – Korean Bapsang

Printed 08/17/2023. Up to date 08/17/2023

A set of scrumptious Korean recipes you possibly can strive with summer season greens!

Have you ever been having fun with all of the greens that summer season affords? Whether or not you wish to eat extra contemporary, seasonal greens or want extra concepts to cook dinner them, I’ve obtained you lined! Listed below are 23 scrumptious recipes made with among the commonest summer season greens in Korean cooking. The recipes included listed here are the dishes that use every of the next greens as a main ingredient:

• oi (cucumbers)
• hobak (zucchinis)
• gaji (egg vegetation)
• kkaennip (perilla leaves)
• gochu (inexperienced chili peppers)

Oi (Cucumbers)

You can also make these cucumber dishes with any crunchy cucumbers with skinny to medium pores and skin. I discover pickling cucumbers (aka Kirby) works very well with Korean dishes. If obtainable, strive Korean cucumbers. They’re bountiful in Korean markets round right here in summer season. Korean cucumbers are mild inexperienced, lengthy and slender, and bumpy with skinny pores and skin. They’re much less seedy, very crisp and attractive. 

1. Oi Muchim (Spicy Cucumber Salad)

2. Oi Kimchi (Cucumber Kimchi)

3. Oi Sobagi (Stuffed Cucumber Kimchi)

4. Oiji Muchim (Spicy Cucumber Pickles)

5. Oiji (Pickled Cucumbers)

6.Oi Naengguk (Chilled Cucumber Soup)

7. Oi Bokkeum (Stir-fried Cucumbers)

8. Jangajji (Vegetable Pickles)

Hobak (Zucchinis)

You should use any zucchini varieties for these Korean dishes, resembling gray zucchini, black magnificence, and so forth. In summer season, Korean zucchinis are additionally obtainable. They’ve a light-weight inexperienced shade, skinny pores and skin, and delicate yellowish flesh. 

9. Hobak Bokkeum (Stir-fried Zucchini)

10. Hobak Buchim (Zucchini Pancake)

11. Hobak Jeon (Pan-fried Zucchini in Egg Batter)

12. Gochujang Stew with Zucchini

13. Hobak Mandu (Zucchini Dumplings)

Gaji (Eggplants)

Korean/Asian eggplants are slender sorts with tender pores and skin and candy flesh. You could discover them in your native groceries and farmer’s markets and not using a particular journey to a Korean/Asian market.

14. Gaji Namul (Steamed Eggplants)

15. Gaji Bokkeum (Spicy Stir-fried Eggplants)

16. Gaji Bokkeum (Stir-fried Eggplant)

17. Gaji Hobak Muchim (Grilled Eggplant and Zucchini)

18. Gaji Mari (Eggplant Rolls)

Kkaennip (perilla leaves)

Kkaennip (깻잎) plant is a species of perilla which is a member of the mint household. In Korean properties, there can by no means be too many of those splendidly aromatic leaves. Perilla vegetation are very simple to develop. Should you’re occupied with rising them, look out for seedlings at Korean markets in springtime. You possibly can simply discover seeds on-line (resembling Etsy and Amazon) as properly. 

19. Kkaennip Jjim (Steamed Perilla Leaves)

20. Kkaennip Kimchi (Perilla Kimchi)

21. Kkaennip Jangajji (Pickled Perilla Leaves)

That is a part of the vegetable pickle recipe.

22. Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

Gochu (Chili peppers)

There are a number of different varieties of Korean chili peppers, every with its personal taste and warmth stage. Koreans usually take pleasure in contemporary inexperienced chili peppers dipped in ssamjang, a doenjang (된장, Korean fermented soybean paste) based mostly sauce. The recipe right here affords a distinct tackle how one can take pleasure in contemporary chili peppers with the same sauce.

23. Gochu Doenjang Muchim (Inexperienced Chili Peppers Seasoned with Doenjang)

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