Who's buying all that random foliage?

If you've been out shopping at the organic stores recently, or if you regularly receive direct deliveries of awesome organic produce, you may have noticed lots of bags that looked like they're filled with downed leaves and twigs.  Closer  inspection proves that this is not the case!  They're actually vegetables that have been dried out  - perhaps the oldest, cheapest, and simplest preservation method of them all.  Radish slices and radish stems, leafy greens, squashes, eggplants, and more. 

The post linked to above gives some simple instructions on how to turn the old, withered farts into something scrumptious:

Dried vegetables should be soaked in lukewarm water for at least an hour.  If they're still a bit stiff, boil them slightly until they soften up. After boiling, Chinamul and Bangpungnamul should be rinsed until the rinsing water remains clear, then all liquid should be squeezed out.  Season according to taste; stew soy sauce (국간장) goes well with dried vegetables.  Add minced garlic, green onions, and perilla oil and stir-fry.  Or, do a wet stir-fry using anchovy broth.  Dried vegetables yield 2-6 times more once soaked.

 If you're curious what the result ought to look and taste like, have a peek below at these banchan assembled by a bona fide ajumma friend of mine just in time for Daeboreum (First full moon of the lunar new year) Dinner.

Baby pumpkins.  Surprisingly, though they've been soaked in water, they're much less soggy than their standard counterparts.  These are lightly stirfied with a bit of sesame oil.  They come out super rich and filling.  

Chwinamul.  A deep scent and a toothsome texture.  I've never had these fresh, but the dried ones are always a welcome addition to any meal.

Ehrm...I couldn't resist doing one more shot of the pumpkins.  So nice. 

They're also good several mornings later at breakfast time, even served cold.  Clockwise from noon: pumpkins, purple sweet potatoes, roast peanuts, and sauteed cabbage with a bit of perilla.  

Ggureomi, Lunar New Year Edition

I usually get my Ggureomi on the fourth Thursday of every month, but due to the holiday over the 22nd, 23rd, and 24th, everything got pushed back a bit and I wound up getting my January package today.

I signed up for the Ggureomi expecting a bit of a challenge.  Rather than choosing my food based on taste and familiarity, I wanted to eat in accordance with what the earth, and the farmers who worked it, could provide.  Over the spring and summer, this wasn't too much of a problem.  After all, fresh fruit can be eaten with absolutely no foresight at all, and just about any vegetable you can imagine can be worked into a soup, salad, or stir-fry, if you can't eat it raw.  Eggs and tofu and bean sprouts are versatile and easy to dispose of, and roasting takes care of just about any root vegetable that comes out in Autumn.  Really, the only adventures of the past nine months have been kimchi, clumps of fermented soybeans, and behemoth radishes, but even those projects went pretty smoothly.

Now, though, winter is fully upon us and times are slightly tougher.  The fruit trees have nothing to offer and the vegetable plots have all been raided.  If not for greenhouses and food imported from the tropics, what would we be using to keep us going through these days of relentless wind and subzero temperatures?  The latest Ggureomi offers an answer: leftovers.  Or rather, set-asides, food wisely and intentionally left uneaten during times of plenty so that we're not stuck with rice, beans, radishes, and kimchi all the way through March.  Here are the details:

9-Grain rice mix, which is made up of:
             - organic glutinous brown and white rice
             -  pesticide-free white rice
             - organic soritae and seonbijabi beans (related to black beans)
             - organic black rice
             - organic glutinous millet
             - millet
             - glutinous millet
Bean sprouts, pesticide-free, 300g
Radish leaves, pesticide-free, dried, 100g
Baby Pumpkin, dried, 70g.  This is the light green, sausage-shaped pumpkin seen here.
Chwinamul, dried, 60g.  This one has a deep, almost meaty fragrance and is said to be full of protein, calcium, B vitamins, and iron.
방풍나물, dried, 60g.  The name, "bangpungnamul" looks like it means "windbreaker plant."  Some sources say it's similar to parsnip.  I've got no clue!
Rice Ramen, MSG and pesticide- free, made from indigenous rice breeds, 2 containers

So, it looks like the next couple month will involve quite a bit of trial and error as I try to figure out how to reconstitute and season a bunch of plants I have hardly ever heard of, let alone cooked with.  Thankfully, there's a little instruction blurb in the newsletter:

Dried vegetables should be soaked in lukewarm water for at least an hour.  If they're still a bit stiff, boil them slightly until they soften up. After boiling, Chinamul and Bangpungnamul should be rinsed until the rinsing water remains clear, then all liquid should be squeezed out.  Season according to taste; stew soy sauce (국간장) goes well with dried vegetables.  Add minced garlic, green onions, and perilla oil and stir-fry.  Or, do a wet stir-fry using anchovy broth.  Dried vegetables yield 2-6 times more once soaked.


It may seem a little silly to go through all the hassle of de- and re-hydrating vegetables, but in the past it was probably a necessary strategy to avoid starvation and malnutrition over the winter.  Furthermore, as oil prices rise, so will the price of  fertilizer, transportation, and packaging, meaning that low-input, low-impact methods of cooking and preservation will likely regain some of their lost status.  Plus, dried vegetables taste awesome and can add a great, tough, chewy texture to meals, kind of reminiscent of jerky.  I'll be back with updates once I've actually gotten around to the cooking.  In the meantime, enjoy these pictures.  There's something awesome close-ups of grains and legumes, don't you think?

Aforementioned millet varieties and black rice.

Glutinous white and brown rice, plain white rice.

The Beans.

If you're interested in signing up for your own Ggureomi deliveries, please send an email to noksaeksari [at] gmail [dot] com for more info.

2012's First Ggureomi

I was originally slated to get a delivery right around Christmas time, but due to some travel plans, I asked Heuksalim to push my delivery back about two weeks.  I returned home to an empty fridge on Wednesday, and the next day at noon my first Ggureomi of 2012 arrived!  In it were:

10 Antiobiotic-free, free range, fertilized eggs (무항생제 방사유정란)
1 Pack of additive-free, silken tofu. (소포제, 유화제, 무첨가 순두부)
1 Pack of organic giant green onions. (유기농 파)
1 Pack of organic celery (유기농 샐러리)
1 Pack of organic carrots (유기농 당근)
1 Pack of pesticide-free Shepherd's Purse (무농약 냉이)
1 Organic behemoth radish (유기농 무)
1 Pack of domestic beef bone broth (한우사골 곰국)

In just a week or two, I managed to put nearly everything to excellent use.

No sweat potluck prep. 

Simple vegetable roast.  Chop up celery, carrots, and potatoes; add oil, salt, pepper, and Italian seasonings of choice; drop into a casserole dish with a bit of vegetable stock at the bottom to prevent stuff from burning; let everything roast and steam and swelter in the oven for an hour or so.  At the end, everything is nice and soft, and the flavors have blended beautifully.

 

Looks/smells like a chaalenge!

The Shepherd's Purse, or 냉이 (Naeng-i) in Korean, required me to practice a new cooking method.  In Korean it's called 무침 (Mu-chim), but there's no real appropriate translation in English. I like to think of it as high-class squishing.

You can make 무침 with just about any kind of vegetable.  Onion and cucumber 무침 is pretty common, as are radish 무침, cabbage 무침, lettuce 무침, bracken fern root 무침, bellflower root 무침,  spinach 무침, and other random green 무침 (this is the category the Shepherd's Purse falls into).  No matter what the vegetable, all you need to do to make 무침 is add some oil (sesame  or perilla), some seasononigs (red pepper powder, perilla powder, garlic, sesame seeds, red pepper paste, vinegar, or fermented soybean paste). Then, you use one hand to hold the bowl and one hand to squish everything together, crushing the vegetables in just the right way so as to open their little pores and smush all the flavors in.  It sounds a little brutal, but it's a lot of fun and pretty easy.

The Shepherd's Purse has a strong scent and taste, grassy and at the same time sweet, so it doesn't need much in terms of flavoring.  I rinsed it thoroughly using a multi-bowl system (gotta be careful with root plants), blanched it for about a minute, took it out and ran it under cold water, squeezed it try, and then made 무침 with two different types of seasonings, just to see how it would turn out. The first was traditional: perilla oil and garlic, with just a sprinkle of salt. It turned out really well, with the bite of the garlic enhancing the softer bitterness of the root.  The second method was just a stab in the dark, following my own obsessions: periilla oil and perilla powder.  Unfortunately, the creamy/sweet of the powder didn't quite match up with the grassy qualities of the Shepherd's Purse, so I don't think I'll be reusing that recipe.  Unless I'm out of garlic.

This is what it looks like when it's done and placed on a friend's nice china.

Artsy shot!

Incorporated into a "I guess I can no longer call myself a vegan" breakfast.

Unpictured bonus: Don't throw away the water that you use to steam the sweet potatoes!  Just drink it straight, it's nice and...sweet.  Surprise.  Also, don't throw away the water you use to blanch the Shepherd's purse.  It's a deep green, full of good stuff, and tastes like an all-natural Powerade.  Permission granted to throw away water used from poaching eggs.  

As for the Behemoth Radish / 무 / Mu, which looks like this, 

I had tried a 무침 before with red pepper and vinegar and it didn't turn out so hot.  Actually, I don't really like the flavor of raw Behemoth Radish, it tastes like I'm going to get a headache, if that makes any sense to you.  So, I decided to mask the flavor a bit by cooking it instead.  Slice it into thin strips, like Q-tip (crap, I forget what the English English speakers among us call these...) size, then sautee in perilla oil for a bit. Make sure to cook the BRs thoroughly, adding a bit of water to the pan if the oil all runs out. When most of it has boiled off, add a little salt or miscellaneous vegetable spices, some perilla powder, and mix it all up. Congratulations, you've just made 무들깨볶음 (Mu deulkkae bokk-eum, stirfried radish with perilla powder), which is a real side dish, not one I made up on my own.  The mellow radish serves as a nice vessel for the simple richness of the perilla. 

For a slightly healthier, more eco-friendly meal, you can also do this recipe without the oil.  Instead of frying the radishes, just steam them with a little bit of water in the pan from the beginning of the process, until they get slightly soft.  Pour off any excess water then continue with the seasoning.

Also, I can't help but add, Behemomth Radishes are pretty awesome, environmentally speaking.  They grow late into the winter when other sissy crops have all given up the ghost; they're super-cheap; and really filling too.  They may not be the most appetizing or appealing monstrous root crop, but they're definitely worth learning to cook with.  

Finally, I made some spicy tofu soups (순두부 찌개) out of 

-Tofu and green onions from this month's Ggureomi

-Organic sweet potatoes, baby pumpkins, carrots, and  red pepper paste from Woori Coop down the street 

-Red pepper powder I've been chipping away at since one of my summer Ggureomis

-Soup soy sauce (국간장) and red pepper seed oil (고추씨 기름, sooo hot).

-You can also drop in an egg near the end and stir it up, if you'd like.  

Awesome steamy, spicy vegan (just leave out that last egg) breakfast for winter mornings, and a great match for the softer flavors of the Behmoth Radish Perilla Stirfry.  

Thanks as always to Heuksalim and the farmers they represent for sending me all this fresh, local, organic, safe, healthy, delicious produce.  And for encouraging me to develop my cooking creativity and push my kitchen skills to the next level.  

If you happen to be interested in giving Heuksalim's Ggureomi a shot, follow the tag link to other Ggureomi posts to see more details, or email [noksaeksari (at) blogspot. (dot) com] for information on how to sign up. It's cheap, easy, fun, and fulfilling!

Thanksgiving Ggureomi

I got a message last night saying that my Ggureomi had been packed and shipped.

Then, I got a message while teaching (just after 9AM) saying that my Ggureomi would be delivered between 12 and 3PM.

Then, I got a ring at my doorbell at about 12:30.  The maildude had come!  Here's what he brought:

I didn't have to wonder what was inside, though, because I had been eagerly awaiting the delivery since receiving the contents message in advance on Monday: 1kg each of apples, tangerines, persimmons, pears, chestnuts, and tomatoes.  6k of local produce for 25000 won?! To rephrase, 13.2 pounds of organic fruit for $21.625?! This is too good to be true. I don't think I even need to include any recipes in this one. Just dig in. 

The nitty-gritty
Persimmons: organic, from 장성
Chestnuts: organic, from 공주
Apples: pesticide-free, domestic
Tangerines: organic, from 제주
Pears: organic, from 상주
"Turning point of the season fully-ripe tomatoes:" Organic, domestic.

There's also a little note on the newsletter: if you get a friend to sign up for Ggureomi, they'll send you a bag of organic indigenous/heirloom rice.

For information about signing yourself or a friend up to receive weekly, bi-weekly, or monthly Ggureomi deliveries, email noksaeksari at gmail dot com!

Happy Thanksgiving, everyone.  And a big "Thank You" to Heuksalim for providing us with all this goodness!

Ggureomi - October 27th

I can't believe a whole month has passed since my last Ggureomi post!

Highlights from September's package included vegan cream of leek, sweet potato, and leafy greens soup (a.k.a. "this wilting kale will be thrown out over my dead body" stew); experiments in Korean-style Pad Thai using the eggs, bean sprouts, and some domestic whole grain noodles I bought at Natural Dream; breakfasts of sautéed tofu and fresh, crisp "vitamin peppers;" and amazing baked lotus root chips.  
  
I nearly flipped out on Monday when I got a text message announcing this week's Ggureomi contents:

I seriously think the box must have weighed 10kg. 

- Tofu, made with primarily domestic, organic soybeans (but not 100%, so no ceritification), free of antifoaming agents, emulsifiers, and preservatives.
- Antibiotic-free hard-boiled quail eggs
- Organic broccoli
- Organic giant leeks
- Pesticide-free "pumpkin sweet potatoes," so fat that they had burst  through their bag.
- Pesticide-free oyster mushrooms
- 6 Organic sweet persimmons
- 6 Pesticide-free apples

I'm going away for the weekend to participate in the First Korean Food Tour for Foreign Foodies (please check out the link and follow my team's trail of face-stuffing around Jeonju) but am looking forward to getting back and enjoying:

Boiled, steamed, or roasted sweet potatoes with raw vegetables and spicy dip for breakfast.

Sauteed tofu, broccoli, noodles, and maybe some home-raised bean sprouts in a bit of Lo Mein, or Chow Mein, or whatever for lunch.

Crisp fruit for a snack in the afternoon.

Something ingenious with the mushrooms at some other point.

Anyone know what to do with oyster mushrooms or quail eggs?

Ggureomi News

It's been about a week since my September delivery came in, but I'm still neck-deep in fantastic organic food.  Here's what was in the box:

1) Ten antibiotic-free, fertilized eggs from Bo-eun, Chungcheongbuk-do
2) 340g of softish tofu, made from domestic beans.  No preservatives, antifoaming agents, or emulsifiers.
3) Pesticide-free lotus root from Dalseong, right here in Daegu!
4) 300g "Vitaplus" crisp peppers from Cheongju.
5) 1kg "pumpkin sweet potatoes" (as opposed to "chestnut sweet potatoes") from Haenam, Jeollanam-do. 
6)  300g pesticide-free bean sprouts
7)  800g pesticide-free Korean apples

All for 30k a month!

I've been enjoying the apples as-is (or maybe as-are), steaming batches of sweet potatoes in advance and having some ready for quick breakfasts, eating the peppers raw with Ssamjang, and boiling the bean sprouts together with noodles before adding them to a tofu/veg/egg stir fry to make some fantastic, domestic pad Thai.

And, I'm proud to post Daegu Green Living's first-ever fan/friend contribution.  This one comes from Margaret, who recently received her first Ggureomi:

"I got my first box yesterday! And cooked with some of the ingredients once I got home.  So here's what I made with some recipes and pictures...

"What I was happiest to see in the box was lotus root, since I've never cooked with it before. So i decided to make a quiche yesterday, using some of the eggs, peppers (which after trying them are definitely my favourite from the box) and lotus root.

Butter crust recipe (small batch):
1 cup of flour
1/3 cup of butter
2 or so tablespoons of cold water.
I combined the flour and butter and added water until it started holding together. then chilled it in the fridge.

Cream-less quiche recipe:

egg mixture:
3 eggs
1 cup milk
salt and pepper

Vegetable mixture:
peppers
mushrooms
onions
garlic
lotus root

To prep the lotus root, I peeled it, washed it and then sliced it. As I sliced it I put the slices in a bowl of water with some vinegar added so they wouldn't start to brown.

I chopped up the onions, mushrooms, garlic and lotus root and cooked them for about 5 minutes in a frying pan.Then added the peppers and cooked for a bit more. I rolled out the chilled dough, and cut out and filled a 6 cup muffin tray and 1 aluminum tray with dough. I scooped in the vegetables and then poured in the egg mixture and baked them for about 30-40 minutes on 175. I'm not a big fan of eggs, so I added a lot of vegetables and used less egg mixture. They turned out great, to have at dinner with sides, or great the next day as a quick breakfast.

Looks fantastic!  And, there's more good news: Heuksalim is so happy that foreigners are enjoying the Ggureomi (so far about fifteen individuals, getting a total of 40 or so boxes a month) that they're cutting us a special deal.  Anyone who signs up to receive once-monthly Ggureomi shipments at the regular price of 30,000 won/month will automatically receive a 5,000 won discount if they stick with the program for more than 3 months.  This deal is available only to those who sign up through Daegu Green Living!  Please share the news!

The Latest Ggureomi

Is there anything better than getting a text in the middle of class saying that your box of vegetables will be delivered just around lunchtime? Yes: getting a call from the delivery guy five minutes after you get home saying that he's right there with your package. Just in time for lunch!

This week, the goodies included:

Organic mini-, ultra-crisp "Vitamin Peppers" from Cheongju. Awesome for dipping in ssamjang or humus. Also good in curry and jjigae. Particularly if you still have dwoenjang left from previous months.


Two packs of stew Tofu made from Korean beans.
(For those who receive the normal, non-vegan Ggureomi, one of the tofus was replaced by a carton of ten antibiotic-free natural eggs from Bo-eun.


A bag o' organic lettuce from Jecheon.


Organic green onions from Goesan. Make your own Pajeon pancakes or kimchi.


A cute pesticide-free mini-kabocha squash frmo Jeju. Slice thin and dip in batter to make pancakes; cube it and cook it along with your rice; or even stuff and bake it.


A bag of mini 5-grain ricecake snacks, made from organic rice. MSG-free.


And, the show-stealer: pesticide-free peaches from Sangju.

All of it delivered straight to your door, or your school, or wherever you'd like.

Interested in receiving shipments of healthy, clean, safe produce once or more a month? Email us at noksaeksari at gmail dot com for more details.

More Ggureomi Goodness

Before receiving my first Ggureomi shipments, I was about equal parts excited and terrified. I thought long and hard about asking the company to try to design foreigner-friendly packages, free of those things we generally have no idea what to do with, like head-size radishes, monstrous cabbages, and pucks of fermented beans. In the end, though, I decided that I was asking for enough favors with all the veg*an-friendly substitution hoopla, and that it would be less of a hassle just to take my chances.

So, what came in the first package? Well, if you don't already know the answer from reading the first Ggureomi post, the answer is: everything I had feared.

I ate all the familiar stuff pretty quickly: the tomatoes went into salads, the mushrooms into stirfries, the tofu was dried out then frozen, the broccoli onto pasta. With the rest, though, I procrastinated until nature's ways forced my hands. I've already documented what I did with the first half of the radish (thin sliced with light spicy dressing); the other half, I sliced thin, boiled in a little water, added some perilla seed powder, and stirred it in, resulting in a kind of rich, nutty vegetable dish. Well worth eating, but not photographing.

The other things were slightly more successful:

1) Vegan Kimchi

This had been on my list for forever, and I'm so happy I finally got around to it. I've still got a long way to go before I'm any good at it, but here's more or less what I did:

Take a cabbage and cut it up into bite-sized pieces. Soak in salt water overnight.
Remove the cabbage and squeeze out the extra water. Mix together with diced ginger and garlic, short strips of green onion, red pepper powder, and a tad of soy sauce, then dump into a jar. Leave it out for another 24 hours or so to start fermenting, then refrigerate. (Actually, I went away for the weekend and left it fermenting for almost three days, so it was pretty sour and almost fizzy by the time I got back.)

Not the best kimchi I've ever had, but actually far better than the stuff that tastes too much like anchovy or shrimp paste. The ginger really adds some nice zest. A few more iterations, and a bit of refinement in terms of seasoning and timing, and I'm sure it'll be on the verge of perfection.


As it is, it's decent enough to eat, but even better when thrown into:

2) Vegan Kimchi pancakes!

Chop up some stringy mushrooms and combine them with kimchi in a mixing bowl. Add either water, or, if you like it sour, some residual kimchi juice from the jar. Mix in plain flour or (Korean) pancake mix until you've achieved more or less the following consistency, then fry on medium high in a pan. Make sure to flip without the aid of a spatula, otherwise it's cheating.

3) Vegan just-slightly-fermented soybean stew.

The most intimidating, and yet the easiest to make. Boil about 1 cup of water for each 100g of bean clump (add more water if you're going to add lots of vegetables). In the water, make a broth by boiling radishes, mushrooms, japanese seaweed, or whatever else. Remove the broth ingredients and add in the vegetables in order of how long they take to cook (potatoes, then garlic, then kimchi, then tiny spicy peppers and big mild ones, then onions, then tofu), and throw in the beans when everything is about five minutes from done. Now you've got some excellent stank-soup. The 200g puck, 3 cups of water, and a cutting board full of vegetables make enough for about 3 servings - long enough for a serious intestinal purge.

Thank you, Ggureomi, for a week of wonderful eats! Things I never would have tried had they not been dropped off right at my door.

Hello Ggureomi!

Daegu Green Living is proud to announce that after months and months of intense procrastination, the dream of offering convenient, safe, clean, healthy, organic, seasonal, tasty food to foreigners living in the city has finally become a reality!

Ggureomi, which in Korean means something like "basket" but also sounds like the words for "worm" and "sleepyhead," is a Community Supported Agriculture (CSA for short) initiative intended to bring producers, consumers, and the earth into a sustainable relationship of mutual benefits. Consumers commit to support the farmers by purchasing a load of vegetables every week, two weeks, or month, without conditions. The farmers, thus freed from the worrying about what will sell, can give more consideration to the climate, seasons, and the needs of the crops and the land. As a result, farmers don't have to handle dangerous chemicals, the earth doesn't have to absorb them, and we don't have to eat them. Win-win-win.

Sometime in May, DGL signed up its first five customers. Here's what they received:

-Tofu (400g): made with pesticide-free Korean beans, no artificial emulsifiers or anti-foaming agents.

-Broccoli (1 stalk): organic.

-Korean cabbage (1 head): pesticide-free

-Red pepper powder (15og): made from dried organic peppers

-Soybean paste (200g): made with Korean beans, no artificial colors or preservatives

-Shiitake mushrooms (200g): organic.

-Radish (1 giant): pesticide-free

-Cherry tomatoes (400g); pesticide-free

In case you're at a loss as to what to make with all this stuff, there's a newsletter with suggestions, slightly reminiscent of Forest Gump:

Pan-fried tofu, tofu stew, tofu and kimchi stirfry, tofu and soybean paste soup, soybean paste soup, broccoli salad, curry with broccoli, broccoli dipped in vinegar and red pepper sauce, rice and meat wrapped in cabbage, lightly dressed cabbage, kimchi soup with cabbage, cabbage pancakes, broth made from shiitakes, sticky noodles with shiitakes, shiitake stew, readish cubes, radish soup, radish slices, radish in kimbap, radish rice, freeze the red pepper and use it whenever, tomatoes as a little snack.

And some recipes for sauces:

Vinegar and soy sauce: 1 part each, plus 1 part water, for a good basic sauce.

Vinegar and red pepper paste: 2 parts water, 1 part red pepper paste, 1/2 part sugar, 1/2 part vinegar, 1/3 part lemon juice, 1/3 part minced garlic. You can also add a little minced onion, wasabi, or Sprite. Refrigerate and use with seafood or as a light dressing for vegetables.

Seasoned soy sauce: 4 parts soup soy sauce (국간장), 2 parts water, 2 parts dark soy sauce (진간장), 1 part minced garlic, 1 part minced green onion, 1/2 part sesame oil, 1/2 part red pepper powder, 1/2 part crushed sesame seeds. Eat with radish rice, mushroom rice, bean sprout rice, seafood rice, "party noodles," and dried seaweed. (Personal note: also awesome to dip pancakes in...)

So far I've made an easy onion/shiitake stir-fry, some decent shiitake burgers (roast them whole with some other vegetables and put 'em o a bun), and I took a chance with the radish and attempted 무생채:

You need: radish, garlic, salt, red pepper powder, crushed sesame seeds, sesame oil, and vinegar. Slice the radish into thinnish strips (longer and thinner than the ones pictured) and mince the garlic. Combine with other ingredients, and season to your own taste. Now you've got a cool, crisp, slightly spicy, low-calorie side dish. Are any other Ggureomi recipients reading? If so, what'd you make? Next up for me: tofu and stinky bean soup, and maybe a shot at homemade vegan kimchi. If you or anyone you know may be interested in knowing more about or receiving a weekly, bi-weekly, or monthly Ggureomi boxes, have a look at the official flyers below. Feel free to send comments, questions, and requests to us at noksaeksari at gmail dot com.