Cycle 17 – Item 86

Post 5,930

1 (Wed) April 2026

Naengi Jjambbong

4.0

at Seoraehyang

-Daechi, Gangnam, Seoul, Republic of Korea-

solo

Naengi is a vegetable.  Capsella bursa-pastoris in Linnaean taxonomy, Shepherd’s purse in English.  A cruciferous plant, a member of the family Brassicaceae, which includes broccoli, cabbage, kale, cauliflower, turnip, radish, horseradish, arugula, among others.  In Korean cuisine, naengi is most commonly added to doenjang guk or prepared into namul.

Seoraehyang offers a jjambbong featuring naengi – something that I’ve never encountered.  As if unsure of the dish’s future, it’s not included in the permanent menu but posted on the wall.  Though entirely unsure what to expect, I gave it a shot, if only to reward the kitchen for creativity (see also 17.061 Chinese Bibimbap).

I was very pleasantly surprised that the naengi, expecting it to be sorta bitter and medicinal, was delicately peppery and herbaceous, super savory, like a mix of arugula and broccolini, absolutely delicious – perhaps why the only recorded experience with naengi on GMTD had rated 4.0, even though I don’t really recall it (see 4.027 Siraegi Naengi Doenjang Jjigae).  The enormous portion of naengi in the bowl had seemed like overkill at first glance, but it turned out to be insufficient.  In a couple weeks, I look forward to eating this dish upon discharge from the hospital following my spinal procedure (fingers crossed).

 (See RESTAURANTS IN KOREA)

(See GLOBAL FOOD GLOSSARY)

(See HANSIK)

(See BOOZE)