A collection of delicious Korean recipes you can try with summer vegetables!
Are you enjoying summer’s abundant vegetables? Whether you want to eat more fresh, seasonal vegetables or are looking for more ideas to cook them, I’ve got you covered! Here are 23 delicious recipes made with some of the most common summer vegetables in Korean cooking! There are many more recipes using these vegetables on this website. The recipes included here are the dishes that use the following vegetables as a primary ingredient(s):
- oi (cucumbers)
- hobak (zucchinis)
- gaji (egg plants)
- kkaennip (perilla leaves)
- gochu (green chili peppers)
Oi (Cucumbers)
You can make these cucumber dishes with any crunchy cucumbers with thin to medium skin. I find pickling cucumbers (aka Kirby) works really well with Korean dishes. If available, try Korean cucumbers. They are bountiful in Korean markets around here in the summer. I’ve also been growing them in my backyard. Korean cucumbers are light green, slender, and bumpy with thin skin. They are less seedy, very crispy and tasty.
1. Oi Muchim (Spicy Cucumber Salad)
9. Hobak Bokkeum (Stir-fried Zucchini)
10. Hobak buchim
11. Hobak jeon
12. Gochujang stew with zucchini
13. Hobak madu (zucchini dumplings)
Gaji (Eggplants)
Korean/Asian eggplants are long and slender with tender skin and sweet flesh. You may find them in your local groceries and farmers’ markets these days without a special trip to a Korean/Asian market.
14. Gaji Namul (Steamed Eggplants)
15. Gaji Bokkeum (Spicy Stir-fried Eggplants)
16. Gaji bokkeum (stir-fried eggplant)
17. Gaji Hobak Muchim (Grilled eggplant and zucchini)
18. Gaji mari (egg plant rolls)
Kkaennip (perilla leaves)
Kkaennip (깻잎) plant is a species of perilla which is a member of the mint family. In Korean homes, there can never be too many of these wonderfully fragrant leaves. Perilla seeds (deulkkae, 들깨) and oil are also staples in Korean cuisine. Perilla plants are very easy to grow. They love a well drained, sunny location. If you’re interested in growing them, look out for seedlings at Korean markets in springtime. You can easily find seeds online (such as Etsy and Amazon) as well.
19. Kkaennip jjim
20. Kkaennip kimchi
21. Kkaennip Jangajji (pickled perilla leaves) – This is part of the vegetable pickle recipe.
22. Kkaennip jeon
Gochu (Chili peppers)
There are several other types of Korean chili peppers, each with its own flavor and heat level. Putgochu (풋고추) is the general term used to refer to young green chili peppers, mild or spicy, before they mature into red chili peppers. Koreans often enjoy fresh green chili peppers dipped in ssamjang, a doenjang (된장, Korean fermented soybean paste) based sauce. The recipe here offers a different take on how you can enjoy fresh chili peppers with a similar sauce.
23. Gochu Doenjang Muchim
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Hyosun
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