Green Onion

Or Chonggak radish, is also called ponytail radish. Whole, vertically halved, or quartered chonggak radishes along with the leaves and stems are often used to make kimchi, called chonggak-kimchi or dongchimi, a soupy winter radish kimchi

Or young summer radish has soft and flavorful leaves which makes great yeolmu-kimchi. The leaves are alkaline foods rich in fiber, vitamin A, vitamin C, and low in calories

With its tender leaves, putbaechu or young cabbage is popularly used in kimchi or other side dishes in Korea

Mu or Korean radish, often used in kimchi or in soups and stews for making a base broth, have a stronger flavor, denser flesh and softer leaves. The greens of Korean radishes are used as a vegetable in various dishes

Is a particularly rich source of vitamin C and vitamin K. They are better preserved by steaming, microwaving or stir-frying

Italian parsley is a variety of the parsley plant with flat leaves which is used as an herb in a wide range of cuisines around the world. It is also known as flat parsley or flat-leaf parsley

Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top

Or coriander, also known as Chinese parsley, leaves are traditionally used in cooking throughout the world with its popular aroma

The nutrients kale contains support healthy skin, hair, and bones. The fiber and potassium content of kale enhances digestion and contributes to cardiovascular health

Is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health

Enoki is a mushroom that is well-known for its role in Japanese cuisine. Enoki is a long, thin white mushroom and is a popular ingredient for soups, especially in East Asian cuisine, but can be used for salads and other dishes

The cooked shimeji mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. It works well in stir-fried foods

S are not only sweet tasting but versatile, because they can be used as a subtle flavoring agent in many ways. The stems are tender and tasty, which blends well in a variety of dishes

In Korean cuisine, napa cabbage is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap. It can be used in salad, soups, stir-fry with other ingredients, and also eaten with hot pot meals

S have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The dark green portion can be sautéed, or more commonly added to stock for flavor

S are prepared many different ways for eating; they can be pickled, fermented, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber

The Korean / Japanese chili pepper is long, slim and mild. They add flavors to any dish as raw or stir fried

In Korean cooking, perilla leaves are typically used in a pickled side dish, in stir fry, in soup and as a wrap. It is part of the mint family and has a strong aroma. It is similar to Japanese shiso, but has different flavors and shapes

Nothing beats their unique flavor in salads, or even on your favorite Mexican dish

The deep purple roots of beets can be boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad

Besides simple starches, raw sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene, vitamin B5, vitamin B6, and manganese. When cooked by baking, vitamin C contents becomes higher

Also known as Hawaiian sweet potato, has a buff colored skin with earthy spots and its flesh is violet-purple. The Okinawan purple sweet potato has a delicate, slightly sweet taste and a creamy texture and can be used like other sweet potatoes

The most common method of preparing brussels sprouts for cooking begins with cutting the buds off the stalk. The buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting

Ask whether it is made with bacon (pork) and parmesan.

When cooked, the taste has been described as being umami, with the flavor and texture of an abalone. These mushrooms have a long shelf life and can stay firm and fresh in the fridge for over a week. The stem of king oyster mushrooms is very pleasing to eat

Fresh green chard can be used raw in salads, stir frys, soups or omelets. The raw leaves can be used like a tortilla wrap. Chard leaves and stalks are typically boiled or sautéed; the bitterness fades with cooking

Fresh red chard can be used raw in salads, stirf rys, soups or omelets. The raw leaves can be used like a tortilla wrap. Chard leaves and stalks are typically boiled or sautéed; the bitterness fades with cooking