Oriental/Japanese Apricot (매실. 梅實) Prunus Mume, and some uses
- Oriental Apricot/plum (매실)
June, and Japanese Apricot is available in the street markets and in supermarkets. A very large bagful costs about 20.000 Won (£10) and in E-Marte 1-5 kg costs 7.500 Won. The apricot (매실) appears across Asia and is used as a delicious sweet drink, flavours various alcoholic drinks most notably plum wine, it can be pickled or salted,in China it is used in the making of plum sauce and it is also made into a tea. It has plummy-almondy taste. The juice is also common as a household remedy for an upset stomach.
- Around 20000 Won a bag
- Non alcoholic but delicious
Making either Japanese Apricot juice or alcohol is straight forward. For juice, simply put the fruit into a container with the equivalent weight of sugar. Do exactly the same for the alcoholic version except cover it with soju. The sealed container should then be stored for 3 months.
- Pretty boring in this condition
- Homemade alcohol and juice
- Refreshing
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Death and Diet by Watermelon
Watermelon (수박)
Years ago, I watched a documentary about the problems of policing in that scummy slip of coastline on the southern Spanish coast, infamous as the holiday destination of 4.5 million Brits holiday makers and 350.000 homeowners, the Costa del Sol; aka The Costa del Crime due to the disproportionate number of British criminals in residence to evade to British law. The Costa del Sol is one sprawling Conga of destinations well-known to most British people even when they have never set foot on Spanish soil and know little about local life: Marbella, Fuengirola, Alicante, Torremolinos, and Benidorm. Formerly all isolated beautiful fishing villages, they now form one vomit ridden strip stretching from Malaga down to Los Alzacares and providing all the comforts of British culture, the bars, fish and chips, sandwiches, Sunday roasts and enough English-speaking people to attract that particular brand of clientele whose idea of a holiday is sitting on a packed beach in an environment as English as Clacton but with guaranteed sun and cheap booze.
In all fairness, the coast provides a haven to other European plebs and criminals and within the context of policing, this was the subject of the documentary. On the particular evening the cameras were rolling, and following the difficulties faced by local police, a group of Danish lads were arrested for swimming naked in their hotel pool, some Brits lads were menacing locals with knives and some drunken Scandinavians were throwing water melons off the top of their hotel onto the street below.All were young men and all were drunk!
British criminals on permanent vacation on the Costa del Sol
‘Brits with knives’ seemed typically nasty while the nude swimming and water melon bombing were amusing – until I started carrying water melons back to my Korean apartment. I’ve never bought a water melon in the UK and though you can buy them, usually in Mediterranean type delis, I don’t think they are as popular as other types of melon, the smaller varieties such as honeydew and cantaloupe. Having to lug watermelons home on a weekly basis, naturally, it dawns on me not only how heavy they are, but how catastrophic the effect of one landing on your head from 1o floors above. Suddenly, wielding a knife doesn’t seem quite so bad as bombing pedestrians with a weighty watermelon, an act I had formerly dismissed as amusing and harmless.
Water melons are one of the most common fruits in Korea over the summer and are currently my favourite especially when cold and crispy. They are supposedly highly beneficial as an antioxidant and have numerous other acclaimed benefits. With approximately 21 calories per 100g they are a healthy snack though I suspect I probably eat around half a kilo before I go to bed. (link for information on Korean watermelon).
Summer fruits
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Burdock 우엉 Monday Market
Greater-Burdock
Recognize this plant? If you’re British, it is fairly common and though simply a thistle to many, burdock, is a household name to most adults over 40. Burdock is a biennial plant the flower heads of which are burrs. When I was a boy these were infamous for sticking to your clothes and hair. However, since the advent of paedo-paranoia and personal computers, I would imagine younger generations have little experience of them. Incidentally, it were these burrs and the plant seeds that inspired George de Mestral to investigate their properties in the 1940’s and which subsequently led to the invention of Velcro.
Cross section showing the extensive taproot.
Childhood memories
In Britain, Burdock is probably most renowned as an ingredient in Dandelion and Burdock drink which has been popular in the UK since the 13th century and though it never had the same appeal as Coca-Cola or Pepsi, it joins the ranks of cult classics such as Tizer and Irn Bru. Burdock has various uses in herbal medicine. In Britain, it was also used as a food but today this practice lies in the domain of the more adventurous. (Burdock recipes UK)
probably more popular in the North of England and Scotland
a cult classic
In Korea, burdock taproot is a fairly common sight both in street markets and supermarkets and a bundle of whole root (통우엉),will cost around 2000-3000 Won (£1-£1.50.) The roots are used to make various side dishes and as a vegetable in soups etc.
Burdock taproot
Burdock as a side dish
Burdock root as a pleasant taste, is slightly crunchy with a little woody texture and a nutty-earthy taste.
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Monday Market: Ot. 옻. Rhus Verniviflua
Ot (옻) costing 2000W (£1)
I’ve had some difficulty trying to find information on this ‘food.’ I’m not even sure how categorise it. The closest relative ‘food’ I can relate it to is cinnamon, which is a bark and a spice but Ot (옻), Rhus Verniviflua (Toxicodendron vernicifluum), is chunk of log and isn’t spicy. It is related to the poison ivy family and can cause skin irritation. When I first ate chicken and ot soup, I was warned it might upset my stomach but suffered no ill effects. It is a regular ingredient in chicken-ginseng soup (삼게탕).
Most information on Ot seems related to its use as a lacquer that is traditionally used in Korea and Japan to coat wooden chopsticks but also a range of other items, including fountain pens. The lacquer technique takes great care to apply and is extremely durable and beautiful and in this context the plant is referred to as the ‘lacquer tree.’
Ot can be seen in street markets where it is sold in a variety of sizes. It is boiled in soups and obviously removed before eating though smaller pieces of wood may be left in situ to be discarded at the table. It is also used to make a particular type of both bean and red pepper paste. In chicken-ginseng soup it provides the slightly bitter background taste.
Nothing beats a log in your soup
Ot bean paste (된장)
ot barbecued pork (옻 삼겹살)
Ot as an integral ingredient in chicken ginseng soup. (삼게탕)
Ot as used to make a highly beautiful lacquer
ot as it grows
Ot is also used as an oriental medicine but extensive information is difficult to find in English. If making chicken-ginseng soup, ot is one of the dried ingredients available in packets costing around 4000Won (£2) and available widely.
dried ingredients for chicken ginseng soup (삼게탕)
Monday Market: Sesame Leaf (갰잎) Perilla Frutescens
A field of sesame. (갰잎) Perilla Frutescens. (Ch'eonan) September.
I used to pass a field of sesame everyday on my way to school in Ch’eonan (천안). In the late summer, you could always smell the scent in the air especially in the muggy weather or when it was raining. The scent of sesame is quintessentially Korean. I feel in love with sesame leaves the first time I ate them though I often hear wayguks (meant endearingly), say they don’t like them. Being a fat twat, I eat most things. Indeed, after my first visit to Korea I grew sesame in my garden for a couple of years. Yes, they have a distinct taste and smell both more pronounced than the other types of leaves used to ‘parcel’ the components of a Korean barbecue. In addition, their texture, slightly furry and definitely more ‘leafy’ than lettuce, distinguishes them.
Sesame leaves with boiled pork. (보쌈)
Sesame, in all its forms, as a vegetable, kimchi, as seeds, oil and powder are an essential part of Korean cooking. The leaves are available throughout the year in portions reflecting the weather of that particular growing year. Late summer is when they are most abundant and at their largest in size, approximately the span of a large, adult hand.
Washed leaves of sesame
The leaves can also be made into a kimchi and pickled though I find the process laborious. In supermarkets they are often sold washed in bags, or more traditionally, as in the street markets, in small bundles, folded in half and bound with a piece of twine. While not particularly tasty on their own, they are excellent when used as a wrap – provided of course, you like them in the first place. My favourite parcel – meat of some kind, a little boiled rice, raw garlic and cabbage kimchi or bean paste – delicious!
Mistletoe – Viscum album Coloratum (겨우살이) Not Just for Kissing Under
Specifics: a tea made with leafs and branches. I have only seen this being sold in bundles either in the mountains or street markets. It is not always easy and more common in spring. I would be very cautious of using this in Europe as the species may be poisonous, from the little I know the berries are. I can’t find any reference to its use as a tea in the West, though I have not searched extensively.
A few months ago I noticed a little old lady street vendor selling, amongst other things, what appeared to be mistletoe. I was intrigued as of course, in the West it is usually only ever seen at Christmas when it is used to kiss under. Like most of my Korean friends,when asked about this plant, none had the slightest idea what it was, nor any interest.
Kayasan National Park
On Children’s Day, I went to Kayasan National Park (가야산) which is a short distance from Daegu. As is the custom on such days, we made a ‘pilgrimage’ to the Haeinsa (해인사) Temple, one of Korea’s most important temples and home to Korean National Treasure No. 52, the Tripitaka Koreana. These comprise 81.340 woodblock templates, carved in the 13th century and forming the most accurate, oldest, and extensive treatise of Buddhist law and scripture. With full foliage not yet set on surrounding trees, I noticed ‘balls’ of what appeared to be mistletoe growing on their upper branches. I was quite excited, an excitement my friends find quite strange and eccentric. None of them could tell me what they were but their interest was microscopically sparked when I pointed out to them that the leaf shape on the balls, only just visible, differed from that on the surrounding branches. And then we stopped by a small ‘kiosk’ selling the customary objects found in such locations, dried mushrooms, steaming silk worm cocoons, – various fresh mountain greens, herbs, onions and wood, and in one corner, a large pile of mistletoe, instantly recognizable and available either fresh or cut and dried at 10.000W (£6) a large bag.
'Balls' of mistletoe can be seen in distant the tree tops
Mistletoe, Viscum album Coloratum -a hemi-parasitic plant
Cut and dried mistletoe
Mistletoe is a parasitic plant with an extensive and ancient history in many cultures. Myth suggests mistletoe was the wood from which the cross of Jesus was made, after which, as a punishment, the former tree was withered and reduced to a parasite. The plant has various hosts and usually grows on higher branches where seeds fall in bird droppings.
Instructions for making tea – Mistletoe can be kept in the fridge, though I was told not to store it in the freezer. A handful of twigs and leaves are then boiled in approximately 2 litres of water and the tea drank warm or chilled. I have discovered that a fuller infusion is made if the ‘leaves’ are left to steep over night before being removed. European Mistletoe can also be used for making tea herbalists claim it has numerous benefits, one of which is lowering blood pressure. Here is made by way of a cold infusion.
The taste – I am not really into hot herbal or cereal teas and generally prefer these chilled. Mistletoe surprised me as it has a very distinct and pleasant taste with a lemony aroma. The taste is remarkably similar to that of western type tea (Ceylon, PG Tips, Liptons etc) but quite soft. It lacks the bitterness or tartness associated with tannin in un-milked, un-sugared tea. Currently I prefer this ‘tea’ to Korean barley, corn or green tea.
© 林東哲 2010 Creative Commons Licence.
Monday Market. Aralia Elata – 두룹
Shoots of the mountain green, Aralia Elatia. Durup (두룹)
It took me a bit of work to track down the details of this tasty mountain green which is currently in season. Durup (두룹 나무) is a deciduous tree which is rather attractive but for commercial purposes cultivation is ‘under-glass’ using small branches. The stems are thorny and the fresh young shoots, the edible part, appear in street markets and supermarkets between March and May. If you buy them from the old ladies on the street they cost about 10.000Won for a large bag of probably in the region of a hundred shoots. I noticed that in E-Marte about 6 shoots cost around 2000Won.
Aralia Elata the tree. (두룹 나무)
There are a number of ways to use durup but it is especially tasty, washed and dropped into boiling water and cooked in the same way you would broccoli. A short vigorous boil means the stems are slightly crunchy. I made a dip of a little mayonnaise, red pepper paste (고추장), and corn syrup (물엿). However, they are also used in soups, in pancakes and battered and deep fried.
A durup shoot (두룹)
Durup and dip
Durup and pancake
I don’t want to overrate this too much, I mean, how delicious is broccoli or cabbage unless swimming in butter? But honestly, this was as equally ‘tasty’ as broccoli with a somewhat nutty, asparagus-like taste. With a small bowl of dip I ate a large bowl for breakfast and then went back to the kitchen to eat what was left. Definitely worth trying! (more durup info here)
Faherenheit 84 (29 °C)
In the last few days, whenever I leave my relatively cool ‘one room,’ and step into the stairway, I can both feel the rising humidity and smell it. The smell, difficult to describe, is not unpleasant and if you can ‘smell ‘humidity, that is how I would characterise it. Then, when you step outside you instantly get zapped by both the sun and its heat reflected off of the pavement. With a little breeze in the air, and cool mornings and evenings, it’s not unpleasant but soon, venturing outside will become a torturous experience reminiscent of being stuck in a sauna-like microwave in which life is reduced to seeking sanctuary wherever there is air conditioning. As the middle English song goes; ‘Sumer is icumen in, Lhude sing cuccu! Rivulets of sweat trickling down your back and amassing in little crescents under your man-boobs, if you’re unfortunate to have them, as I do, all necessitate keeping a towel in your bag and one of those bright coloured handkerchiefs in your pocket. As a winter baby, I’ve always hated summers but maybe my dislike of Korean summer is shaded by life in a one room before an air-conditioner was a normal part of an employment contract. Sitting around a small fan, clad only in underpants, as it gyrated from you to your flat-mate, granting you intermittent coolness, or spending the evening freezing in MacDonald’s, were the only reprieve from summer’s muggy heat.
A memi (매미), cicada
Spring, which this year seems to have been skipped, as beautiful as it is, is an unpleasant reminder of what is to follow. And then there are the memi (매미). I have never heard cicadas in Northern Europe and associate them with hotter climates and in Korea, as summer’s leitmotiv, whose chirping, an incessant white noise, will dominant. Memi are bizarre looking things especially if you come from a climate with much smaller insects. I remember, before I’d seen one, you would pass a tree in mid-day and a chorus of memi would be ‘screaming’ at you. I could never see them and if you stopped and walked back to investigate, the ‘screaming’ would diminish, as if they were watching your approach. The sound is so intense, a crazy-crispy buzzing that it would suggest one tree is host to many memi. How many make that intensity of sound? A handful? Thousands? I am no memi expert but I think when the temperature falls a little, in the evenings of early summer, emerging memi migrate from the ground, either by flight, climbing the trunks, or a combination of both, to find a perch in branches. This is the time when, if you look carefully, you can sometimes see them on tree trunks. At other times, I have seen them in-flight as their bright colours, hidden when resting, flash vividly, probably to warn off predators. If you’ve never seen one, they certainly look ugly, fascinating and definitely prehistoric.
Not on my pillow!
I don’t know if I like memi or not, that screaming symphony is at its peak at the hottest time of day, usually as I am on my way to work, scuttling between one air-conditioned sanctuary and another. I don’t know if I like them because they are a harbinger of summer’s heat. My bollocks positively dislike like them! When you hear the first memi you can assume the temperature is approaching 29 degrees and at the same time you will probably notice sweat trickling down your back . Once their chirping is symphonic, amassed and intense you can assume the temperature is in the 30’s and if you’re male, your balls, dangling in what has now become an E-Mart carrier bag, are probably stuck to you leg.
Here are some facts to remember when you hear your first memi this summer:
Desert cicadas are the only insects known to sweat in order to lower body temperature!
While Koreans often translate ‘cicadas,’ and many Americans term them, ‘locust,’ they are not! Cicadas belong to an entirely different family of insect.
One species of cicada is native to the UK. (Melampsalta montana)
Cicadas lay eggs in tree bark from which hatched nymphs fall to the ground where they live, burrowing, throughout this stage. Many cicada species emerge from the ground annually, but some, with much greater life spans, emerge at 13 or 17 year periods.(eg: magicicada).
Should a memi park on you’re pillow and sing in your ear-hole, with a capacity of 120dB, you can expect permanent damage to your sense of hearing.
However, here is the most important fact: Fahrenheit 84, (29 °C), the approximate temperature from which both the memi will begin to sing and a pair of bollocks will start to stick to an inner thigh!
If your bollocks were stuck to your leg when you heard the memi screaming, I’d like to know! It’s a sort of survey!
(Link: for more comprehensive memi facts and the source of most information here)
Quintisentially Korean – Mugwort (artemisia asiatica) 쑥
Mugwort (artemesia asiatica) 쑥
In the ebente-tang (이벤트 탕) last Thursday, the essence of the day was mugwort (쑥) which is a coincidence. This plant has a long and extensive history in both the east and west and being Spring, it is currently readily available in street markets and from the elderly women who sit on pavements with a small selection of vegetables.
I bought a very large bagful for 2000Won (£1 sterling) which I washed, drained and put straight in the freezer. Now, to be honest, I’m not sure how it is used but a quick search revealed one use is in soups. Immediately, I added some to my bean paste soup (된장 찌개) which I was making for breakfast. Don’t be fooled into think I’m a health freak, I had a BHC fried chicken last night, with a complimentary bottle of cola! My initial reactions to the mugwort were good but I’ll need to try it again.
Mugwort is also known as Felon Herb, Chrysanthemum Weed, Wild Wormwood, Old uncle Henry, Sailor’s Tobacco, Naughty Man, Old Man or St. John’s Plant. Korean uses it to colour some types of rice cake green and it is known as a blood cleanser. It is also used in the production of the small cigar shaped burners used in the oriental medical practice of moxibustion. The genus, artemisia, is extensive and one type, artemisia absinthiumm, is used in the production of absinthe, the oil of the plant giving this powerful drink, among other things, its rich green colour.
Absinthe
Mugwort pillows, also known as dream pillows, basically a pillow slip filled with mugwort, can apparently induce vivid and even prophetic dreams. I’m skeptical when it comes to ‘crystal crap’ so in my trawling for information on various aspects of mugwort, I fell upon a youtube video by ‘New Age Goddess, Djuna Wojton,’ which was too good to ignore. Djuana is a typical Earth Mother eccentric who is both entertaining and somewhat charismatic, so you can try the link and learn how to make yourself a mugwort pillow – which I intend to do when the market is next in town.
Interesting links for Mugwort:
http://en.wikipedia.org/wiki/Artemisia_vulgaris
http://www.botanical.com/botanical/mgmh/m/mugwor61.html
http://www.herbs2000.com/herbs/herbs_mugwort.htm
Absinthe – http://en.wikipedia.org/wiki/Absinthe
Strawberries and Musk Melon – Monday Market
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Ahh, the smell of these strawberries was delicious. A common sight now spring is here as is the musk melon. The strawberries can be fairly large, some the size of golf balls.
Syrupy sweet
Musk melon is okay but personally, I don’t find it as delicious as the much larger, and sweeter, honeydew melon.
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