Korean water dropwort (Oenanthe javanica), a crisp, hollow-stemmed marsh herb with a bright, peppery, slightly minty fragrance and a clean, watery crunch. Grown in paddy ditches and prized in early spring, it is blanched into namul, scattered raw over soups and stews, and packed into the fresh-tasting fish soups of the coast, where its grassy aroma cuts through richness and lifts the broth.
Where it comes from
Korean water dropwort, a crisp, peppery marsh herb prized in early spring for namul and soups.
In the kitchen
Blanched into namul or scattered over soups and stews, its grassy aroma cutting through richness.
Nutrition (per 100g)
~28kcalCal
~2.0gProtein
~0.3gFat
~5.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
