At the end of the season, before the first frost threatens to end chili pepper season, it's time for this delicious banchan. Chilies are harvested along with their leaves, and pickled in a soy brine. Lady Choi pepper was bred as a multi-use chili, making a delicious dr...

December 20, 2017


Korean radish / daikon 2.5 ~ 3 lb

Carrot 1 bunch or ~ 1 lb


Spring onion / scallion 1 bunch

Green garlic 1 bunch (3 - 4 index finger width stalks)


Garlic, grated 3 - 4 medium sized cloves

Ginger, julienned 1 walnut sized nub

Spicy green chili (serrano or...

November 20, 2017

perilla frutescens var. frutescens

We love asking people what plant reminds them of home, of family, of their people. For many Koreans and Korean-Americans, that plant is kkaennip.

This domesticated species of perilla has been cultivated within Korea since the mid-Jeulmu...

November 20, 2017

This delicious classic comes courtesy of Steve Joo, one of the chefs at Nokni Restaurant (Oakland). 

Perilla leaves 16 - 18 palm-sized leaves

Shitake mushroom, small dice 20 g

Garlic, grated 1 medium sized clove

Ginger, grated about half the amount of garlic

Soy sauce 1 t


November 20, 2017

Vigna Unguiculata subsp. sesquipedalis 

Sitaw, Juro Kusasagemae, Chang Dou, Tao Fug Yao, Dau Dua, 

A member of the Vigna genus, whose members also include adzuki beans (V. Angularis), mung bean (V. Radiata) and black gram (V. Mungo), the long bean is a subspeci...

Jeolla-do province in the southwestern portion of the Korean peninsula is a region known for its many distinct food and agricultural traditions. It's credited with being the center of gochujang production and the main area where this variety of kimchi is enjoyed. We de...

January 11, 2017

When I started my farm five years ago, I was really excited about soybeans. My climate in Sunol was well suited for them, and this was the first time I'd ever lived anywhere they would like to grow. I found seeds in the Kitazawa catalog for “Korean Black Soybean”.  I w...

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