https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKorean_cuisine%2F43%2Fen 2026-07-13T19:57:44Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Korean_cuisine/43/en&diff=155559&oldid=prev 2025-06-18T03:54:12Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>===Vegetables===<br /> [[File:Korea.food-Miyeok.guk-01.jpg|thumb|[[Miyeok guk]], a soup made from the sea seaweed, [[miyeok]]]]<br /> {{see also|List of Korean dishes#Vegetable-based dishes}}<br /> Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or [[Pickling|pickles]], as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include [[Korean radish]], [[napa cabbage]], cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, [[Edible seaweed|seaweed]], [[zucchini]], mushrooms, [[Nelumbo nucifera|lotus root]]. Several types of wild greens, known collectively as &#039;&#039;[[chwinamul]]&#039;&#039; (such as &#039;&#039;[[Aster (genus)|Aster]] scaber&#039;&#039;), are a popular dish, and other wild vegetables such as [[Bracken|bracken fern]] shoots (&#039;&#039;gosari&#039;&#039;) or [[Campanula takesimana|Korean bellflower]] root (&#039;&#039;doraji&#039;&#039;) are also harvested and eaten in season.Traditional medicinal herbs in Korean cuisine, such as [[ginseng]], [[lingzhi mushroom]], [[wolfberry]], &#039;&#039;[[Codonopsis pilosula]]&#039;&#039;, and &#039;&#039;[[Angelica sinensis]]&#039;&#039;, are often used as ingredients in cooking, as in &#039;&#039;[[samgyetang]]&#039;&#039;.</div>

FuzzyBot