Removing Kongnamul stem for Seollal

Removing Kongnamul stem for Seollal

Preparing for Seollal is always a lot of work, and this year is no exception. One of my yearly tasks is removing the stems of kongnamul.

As I sit and pull off hundreds of them, I can’t help but wonder—why do we even do this? So, out of curiosity, I looked it up.

The stems are removed simply for the sake of appearance, to make the dish look tidier when presented as a banchan or in soup.

I’m curious—do you take the time to remove the stems when you use kongnamul?

submitted by /u/countrychae
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