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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

Vegetables

Korean radish / daikon 2.5 ~ 3 lb

Carrot 1 bunch or ~ 1 lb

Aromatics

Spring onion / scallion 1 bunch

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

Or

Garlic, grated 3 - 4 medium sized cloves

Ginger, julienned 1 walnut sized nub

Spicy green chili (serrano or...

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

Su...

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...

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