Growing up eating a variety of foods is one of the gifts of a bi-cultural childhood. There was always steamed white rice in the rice cooker and a large jar of kimchee in the fridge, but it wasn’t unusual to have the rice and kimchee on the table with the bucket of KFC original recipe. When my parents hosted Thanksgiving we would have turkey with all the trimmings, which for us meant dressing and japchae, mashed potatoes and kimchee, gravy and daenjang jigae. The trick was I never really knew the English names of the some of the ingredients. It didn’t matter. I rarely had friends over for dinner unless it was pizza night. Asian food didn’t hold as much social and cultural currency back then as it does now.
But knowing started to matter. For school potlucks we became the go-to family for all things Asian – potstickers, spring rolls, futomaki, fried rice, etc. Depending on the level of exposure to Asian foods and the prevalence of food allergies, it became more important to know what we were eating and serving.
So what does that have to do with my garden? I’m getting there…We have a small vegetable garden in the back. I can’t seem to keep plants growing indoors, but it turns out that when applying my efforts outside I may have inherited a bit of my mother’s green thumb. Each year we try to add something new, and if that fails we move on. Tomatoes, peppers, basil and carrots are always there. This year we added cantaloupe (we are waiting for three to ripen) and green onions.
Two years ago my mother brought some green stuff and planted in the garden. We would cut the young green stalks, chop them up and put them into soups or Korean-style crepes. I had no idea what “boo-chu” was called in English. Thanks to the Google search engine and “Korean vegetable pancake” the mystery has been revealed. She planted leeks. The best part of this discovery? Knowing that my kids eat leeks and they don’t even know it! I didn’t have to steam, puree and hide it into a clever dish (I tried that with broccoli and Corban figured it out a mile away). I just told them it was a Korean pancake! Leeks!
Last year my mother planted a few more plants with large green leaves. We pick the leaves and wrap them around rice, red pepper paste and some grilled meat, preferably kalbi (marinated short ribs) or bulgogi (marinated sliced beef). When the season is about to end, we pick the remaining leaves and put them in some soy sauce, garlic, sugar, red chili flakes and sesame seeds to essentially pickle them. Again, I had no idea what “ggaen-neep” was called in English. A literal translation would be sesame leaves, but again thanks to Google and “Korean sesame leaves” I can rest. She planted perilla – a member of the mint family.
Now I can rest knowing my kids will eat two three vegetables – carrots, corn and LEEKS! No one else seems to like the perilla leaves, though.