Cycle 13 – Item 304
5 (Sat) November 2022
Pimpinella Brachycarpa Pasta
at Shilla Stay Café
(Shilla Stay Yeoksam)
-Yeoksam, Gangnam, Seoul, Republic of Korea-
with W and IZ, maternal relatives
My cousin MS, whose wedding was featured a few years back (see 9.015 Janchi Guksu), hosted a party to celebrate the first birthday of his daughter.
Chamnamul (참나물) is a green vegetable. Linnaean classification Spuriopimpinella brachycarpa, formerly Pimpinella brachycarpa. On Wikipedia, the only references to culinary use are in the context of Korean cuisine, such as namul. The vegetable is thin-stemmed and leafy, highly aromatic and slightly bitter, especially when raw (better to parboil to take the edge off).
I appreciate the growing trend in using local vegetables in non-Korean dishes (see for example 12.123 Grilled Spear Squid).
My small collection of dishes featuring Linnaean-based names:
- Gondeure (곤드레) (4.019 Cirsium Setidens Stone Pot Rice)
- Imeonsu (이면수) (8.290 Pleurogrammus Aonus)
- King Oyster Mushroom (10.272 Griddle-Cooked Pleurotus Eryngii)
- Chamnamul (참나물) (13.304 Pimpinella Brachycarpa Pasta)
Which is interesting, because I would never pass up an opportunity to post on such a dish, just for the inane amusement of writing out the name, but it’s only happened 4 times in all the meals that I’ve had over the past 13 years.
The Far Side, by Gary Larson, was by far my favorite comic when I was in elementary school. Second only to Calvin & Hobbes all-time. I recently purchased the 3-volume The Complete Far Side Collection. In my later years, I am happy to (re)discover that many of the scenes relate to food, though always in some twisted/bizarre/gruesome way.
(See also RESTAURANTS IN KOREA)
(See also GLOBAL FOOD GLOSSARY)