RHS Journals
The Garden
October 2007
Wrap it up!
Bulgogi is the closest Korean equivalent to a barbecue. High-quality meat is sliced paper thin and marinated, then cooked in a dome-shaped pan placed over a charcoal brazier. However, rather than reach for a hotdog roll or bap, Koreans wrap their meat in tender salad, flower or vegetable leaves.
Add meat (dipped in sesame oil or soy sauce) to tender salad of vegetable leaves.
Add fresh garlic, spring onions, red chilli peppers and gochujang (hot-pepper soybean paste).
Wrap the leaf around the filling and eat straight away.
A Taste of Autumn
Visitors to A Taste of Autumn at RHS Wisley this month will be able to see a cooking demonstration by Korean chef Yong Tae (12pm Sunday 21 October). The demonstration will feature Korean vegetable wraps as well as other traditional recipes using fresh ingredients by Jim England in the Korean vegetable demonstration bed on the Portsmouth Field.
Yong Tae is sous-chef at Launceston Place Restaurant, Keningston, London. Tel. 020 79376912 or visit www.danddlondon.com
Suppliers
Chiltern Seeds, Cumbria: 01229 581137
Arne Herbs, Bristol: 01275 333399
Kitazawa Seed Company, California, USA
Sally Charrett is Editorial Projects Manager for The Garden
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