Hey everyone,
Last week I shared a “Kitchen Thought Tuesday” post on my blog Shared Chopsticks about five essential ingredients to start cooking and I was honestly surprised by how many people took the time to read it.
It was one of my most-viewed posts so far, and I really appreciated the conversations it sparked here and on the blog.
This week, I’m continuing the series with something just as foundational: five essential vegetables in Korean cooking. These aren’t just ingredients, they’re the roots of Korean flavor. Napa cabbage, Korean radish, garlic, green onion, and mushrooms all play quiet but powerful roles in building depth, balance, and warmth in everyday meals.
I love learning how these simple ingredients shape Korean cuisine, and I’m sharing what each one means culturally, along with some reflections on why Korean food is so grounded in seasonal, humble, earth-grown ingredients.
If you’re curious about the veggies that define Korean cooking, here’s this week’s post:
👉 Kitchen Thought Tuesday: Essential Vegetables in Korean Cooking
https://sharedchopsticks.substack.com/p/kitchen-thought-tuesday-dfd
Would love to hear — what’s one vegetable YOU can’t cook Korean food without?
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