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Korean picked mustard greens are quite different from the Chinese kind. If you're looking to make a very specific type of dish, best to stick with the kind the recipe calls for.
I haven't seen fresh pickled mustard greens in the markets for a while, those those are great when they can be found. They usually sit in a barrel by the meat/fish sections.
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re: 9lives
I was thinking of the OP's request for pickled mustard greens, which are called "suen choi" (cantonese pronunciation) in Chinese. There are a few well known stir fry dishes using suen choi, so I was just making sure the OP isn't substituting a kimchee variation because that would yield pretty different results. The two are totally different in taste. :-/
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