#10daysofkoreanplants

[katingalls]

Day 37/100: Soy. Guys, Koreans know how to do tofu. That boxed stuff you get at the grocery store? Flavorless. But fresh? Ohmygosh. I could eat fresh tofu all day, err day. My number one choice when eating out in Korea is Sundubu jjigae (순두부찌개 ) or “Soft tofu stew.” Yummm! 🤗 . #100daysofplantillustrations 🖋🇰🇷#10daysofkoreanplants

[katingalls]

Day 36/100: Cabbage. Because kimchi. Part of pretty much every Korean food ever, amIright?

Also: My inner German girl loves fermented cabbage, regardless of what county it’s from! 😉 . #100daysofplantillustrations 🖋🇰🇷#10daysofkoreanplants

[katingalls]

Day 34/100: Adzuki. This little plant is responsible for most of my favorite Korean desserts. "Wait, beans in dessert?! Gross!" I know, I know. I thought the same thing. But guys. Chapssaltteok. (Korean-style mochi, #찹쌀떡) Can't. Stop. Eating. 🍡 Also on shaved ice. Also in delicious (and adorably fish-shaped) pastries called #manjoo. This bean makes some delicious Korean sweets! . #100daysofplantillustrations 🖋🇰🇷 #10daysofkoreanplants

[katingalls]

Day 32/100: "Gochu" or Korean Chili Pepper 🌶 Essential for pretty much every Korean food, including kimchi, spicy tofu stew, and bibimbab! It looks scary, but it's not as spicy as it looks. They're a little sweet, and are less spicy than jalapeños 🇰🇷 . #100dayproject #100daysofplantillustrations 🌿 🖋 #koreanfood #chili #10daysofkoreanplants