A balanced combination of western vegetables and korean cuisine
Various western vegetables, which are unfamiliar to us, have become part of the common ingredients in daily table settings for a harmonious feast filled with gastronomic delights. The western vegetables that have naturally grown in our soil include cabbages, asparagus, parsley, and kohlrabi in the leaf vegetable group, bell peppers, cauliflowers, and broccolis in the fruit/flower vegetable
group, and beets and radishes in the root vegetable group. There are almost 60 different kinds and they are now easy to find. They are also used to explore a variety of personalized tastes and dishes. The combination of Korean cuisine and western vegetables definitely reigns supreme.