한식에 대한 다채로운 이야기를 전하는 온라인 매거진
Appetizing, Fresh Spring Green Dishes on a Spring Day
Readers' Recipes
Spring vegetables with their own unique charms bring color to the table while stimulating our appetite. The simple addition of several ingredients to nutritionally-rich spring greens completes healthy foods that are light but keep you full. This May issue features three refreshing spring green recipes prepared and recommended by our readers.
Readers @minene_zip, @oneecook, @on.say_miro
Sora-buchu Sotbap (Conch Shell Chive Pot Rice) 
welcomes spring with conch shells and chives
There is an old saying in Korea: "Chives are aromatic when you eat them in spring, but they smell bad when you eat them in summer." This means that chives are vegetables best enjoyed in spring. Spring chives and chewy conch shells, combined with pot rice, completes a mild, tasty dish.
Ingredients
1 ½ cups of rice, 1 ½ cups of dried kelp-infused water, 4-5 conch shells, a handful of dried seaweed and a handful of fresh chives
Directions
① Soak the rice in cold water; also soak the dried seaweed for 30 minutes.
② Cut the soaked seaweed and conch shells into bite-sized pieces.
③ Season the seaweed and conch shells.
④ Grease a pot with sesame oil and gently stir-fry the seasoned seaweed and conch shells over medium heat.
⑤ Add the soaked rice and stir-fry it with the seaweed and conch shells.
⑥ Add anchovy and kelp stock in a 1:1 stock to rice ratio.
⑦ Put a lid on the pot and boil for 15 minutes over low heat.
⑧ Add chives on top, turn off the heat and let the pot sit covered for ten minutes.
Dallae-doenjang Pasta (Wild Chive Soybean Paste Pasta) 
brings taste of spring with crunchy, delightfully bitter wild chives
Wild chives taste great eaten raw as in a salad, or steamed in a Jjigae (stew), but go well even with pasta. Wild chives make plain pasta simply made with readily-available ingredients more special. Delightfully bitter and pungent wild chive pasta stimulates the palate in spring.
Ingredients
Pasta noodles, wild chives, golden oak mushrooms, bacon, garlic, Doenjang (soybean paste), cooking wine and Oligo syrup
Directions
① Cut garlic and golden oak mushrooms into slightly thick pieces, cut wild chives in half or thirds, and cut bacon to the desired size.
② Make Doenjang sauce by mixing 1 spoon of Doenjang, cooking wine and Oligo syrup.
③ Stir-fry the garlic, mushrooms and bacon in a pan and then add 2 ladles of pasta water and Doenjang sauce.
④ Add slightly undercooked pasta noodles and wild chives and stir-fry.
⑤ Add 1 spoon of butter, melt it and mix with other ingredients.
⑥ Sprinkle pepper or pepperoncino according to your preference.
Gosari-yeongeun-deulkkae Sujebi 
(Hand-Pulled Dough Soup with Brackens, Lotus Roots and Perilla Seeds)
features a trio of three different ingredients
Brackens, harvested in April and May, are representative wild edible plants gathered from the mountains and hills, and are used in a variety of wild edible plant dishes, a.k.a namul in Korean. Sujebi, a hand-torn noodle soup made with dough flakes, added with dried, in-season brackens, lotus roots and perilla seeds, is perfect for a light lunch on weekends or food for babies over 12 months of age.
Ingredients
5 stems of dried bracken, 25g lotus roots, 15g whole wheat flour, 2 tbsp perilla seed powder, ½ tsp minced garlic, 2 tbsp minced green onion, perilla oil, ½ golden oak mushroom, and 250ml water or vegetable stock
Directions
① Soak dried bracken for at least 8 hours, cook it in boiling water for at least 1 hour and then drain.
② Peel lotus roots, grate them and then mix with whole wheat flour into dough.
③ Slice golden oak mushroom into bite-size pieces.
④ Grease a pan with perilla oil, stir-fry the golden oak mushroom and lotus root skins, and then add water.
⑤ Take out the lotus root skins when the water boils, and add minced garlic, chopped bracken and hand-torn dough flakes.
⑥ Add perilla seed powder and green onion when the dough pieces begin to float, bring the soup to boil again and then serve in a bowl.
