I find this delicious Asian greens dish in all the Korean buffets in NYC.
I'm not sure if the origin is Korean, Chinese or Japanese.

It is saute'd, dark wrinkly green, served up cold, with sesame oil and
sesame seeds. My mother bought me some Chinese Choy Sum, but I am not
certain that is it... it is very similar tho, with the flowerettes and the
darkness of the leaves. The Choy Sum seemed a bit too tender. The other
green was tougher, more bitter, possibly a baby form of choy sum?

If any one can name this green or point me to a recipe, I'd appreciate it.

It could be ong choy in Chinese or Kang Kong in Tagalog.

"RLK" dashes_> wrote in message
...
>
> I find this delicious Asian greens dish in all the Korean buffets in NYC.
> I'm not sure if the origin is Korean, Chinese or Japanese.
>
> It is saute'd, dark wrinkly green, served up cold, with sesame oil and
> sesame seeds. My mother bought me some Chinese Choy Sum, but I am not
> certain that is it... it is very similar tho, with the flowerettes and the
> darkness of the leaves. The Choy Sum seemed a bit too tender. The other
> green was tougher, more bitter, possibly a baby form of choy sum?
>
> If any one can name this green or point me to a recipe, I'd appreciate it.
>
>
>

It could be ong choy in Chinese or Kang Kong in Tagalog.

"RLK" dashes_> wrote in message
...
>
> I find this delicious Asian greens dish in all the Korean buffets in NYC.
> I'm not sure if the origin is Korean, Chinese or Japanese.
>
> It is saute'd, dark wrinkly green, served up cold, with sesame oil and
> sesame seeds. My mother bought me some Chinese Choy Sum, but I am not
> certain that is it... it is very similar tho, with the flowerettes and the
> darkness of the leaves. The Choy Sum seemed a bit too tender. The other
> green was tougher, more bitter, possibly a baby form of choy sum?
>
> If any one can name this green or point me to a recipe, I'd appreciate it.
>
>
>

In ,
RLK dashes_> typed:

> I find this delicious Asian greens dish in all the Korean
buffets in
> NYC. I'm not sure if the origin is Korean, Chinese or Japanese.
>
> It is saute'd, dark wrinkly green, served up cold, with sesame
oil and
> sesame seeds. My mother bought me some Chinese Choy Sum, but I
am not
> certain that is it... it is very similar tho, with the
flowerettes
> and the darkness of the leaves. The Choy Sum seemed a bit too
tender.
> The other green was tougher, more bitter, possibly a baby form
of
> choy sum?
>
> If any one can name this green or point me to a recipe, I'd
> appreciate it.


Hard to tell from the description, but perhaps Gai Laan, Chinese
Broccoli.

--
Ken Blake
Please reply to the newsgroup

On Fri, 09 Jul 2004 17:50:42 GMT, "RLK"
dashes_> wrote:

>I find this delicious Asian greens dish in all the Korean buffets in NYC.
>I'm not sure if the origin is Korean, Chinese or Japanese.
>
>It is saute'd, dark wrinkly green, served up cold, with sesame oil and
>sesame seeds. My mother bought me some Chinese Choy Sum, but I am not
>certain that is it... it is very similar tho, with the flowerettes and the
>darkness of the leaves. The Choy Sum seemed a bit too tender. The other
>green was tougher, more bitter, possibly a baby form of choy sum?
>
>If any one can name this green or point me to a recipe, I'd appreciate it.

Is it just leaves, possibly spade/heart-shapedwith a serrated
edge? If so I'd venture to guess it's perilla leaves. AKA shiso
in Japan, and beefsteak plant. I think is a member of the basil
family.

Could also be sesame leaf.

Both are sometimes used to make kimchi in Korea.

-sw

On Fri, 09 Jul 2004 17:50:42 GMT, "RLK"
dashes_> wrote:

>I find this delicious Asian greens dish in all the Korean buffets in NYC.
>I'm not sure if the origin is Korean, Chinese or Japanese.
>
>It is saute'd, dark wrinkly green, served up cold, with sesame oil and
>sesame seeds. My mother bought me some Chinese Choy Sum, but I am not
>certain that is it... it is very similar tho, with the flowerettes and the
>darkness of the leaves. The Choy Sum seemed a bit too tender. The other
>green was tougher, more bitter, possibly a baby form of choy sum?
>
>If any one can name this green or point me to a recipe, I'd appreciate it.

Is it just leaves, possibly spade/heart-shapedwith a serrated
edge? If so I'd venture to guess it's perilla leaves. AKA shiso
in Japan, and beefsteak plant. I think is a member of the basil
family.

Could also be sesame leaf.

Both are sometimes used to make kimchi in Korea.

-sw

RLK wrote:
>

> If any one can name this green or point me to a recipe, I'd appreciate it.

http://vsack.bei.t-online.de/afa_faq.html

This has several sites with photos, both in the Asian ingredients
section and the Korean section. HTH
blacksalt

"Ken Blake" > wrote in message
>
> Hard to tell from the description, but perhaps Gai Laan, Chinese
> Broccoli.


I am no longer near the NYC gourmet delis, just wish I had asked about this
item long ago.

Everyone's given me alot to go on. Thanks. As much as I could discern from
pictures, recipes, links etc, I think the Gai Laan or Chinese Broccoli image
comes close. I'll be asking my mother to bring by some Gai Laan and I'll
have another try at it. After that, it might be broccoli rapini or raab...
but that takes it out of the Asian arena doesn't it?

The more i think about it, the more i remember the leafy part was almost
stalk-like in appearance...no more than 5 inches, when cooked, the leafy
part just wrapped around the slim short stalk (or a really thick vein).

"RLK" dashes_> wrote in message
...
>
> I find this delicious Asian greens dish in all the Korean buffets in NYC.
> I'm not sure if the origin is Korean, Chinese or Japanese.
>
> It is saute'd, dark wrinkly green, served up cold, with sesame oil and
> sesame seeds. My mother bought me some Chinese Choy Sum, but I am not
> certain that is it... it is very similar tho, with the flowerettes and the
> darkness of the leaves. The Choy Sum seemed a bit too tender. The other
> green was tougher, more bitter, possibly a baby form of choy sum?
>
> If any one can name this green or point me to a recipe, I'd appreciate it.

Did this green vegetable had rubber-like texture? And sweet-tasting and
crunchy when being chewed?

If it is, then it's one of korean side dish, made with seeweed stems.

"RLK" dashes_> wrote in message
...
>
> I find this delicious Asian greens dish in all the Korean buffets in NYC.
> I'm not sure if the origin is Korean, Chinese or Japanese.
>
> It is saute'd, dark wrinkly green, served up cold, with sesame oil and
> sesame seeds. My mother bought me some Chinese Choy Sum, but I am not
> certain that is it... it is very similar tho, with the flowerettes and the
> darkness of the leaves. The Choy Sum seemed a bit too tender. The other
> green was tougher, more bitter, possibly a baby form of choy sum?
>
> If any one can name this green or point me to a recipe, I'd appreciate it.

Did this green vegetable had rubber-like texture? And sweet-tasting and
crunchy when being chewed?

If it is, then it's one of korean side dish, made with seeweed stems.

"Alai" > wrote in message
...
> "RLK" dashes_> wrote in message
> ...
> >
> > I find this delicious Asian greens dish in all the Korean buffets in
NYC.
> > I'm not sure if the origin is Korean, Chinese or Japanese.
> >

>
> Did this green vegetable had rubber-like texture? And sweet-tasting and
> crunchy when being chewed?
>
> If it is, then it's one of korean side dish, made with seeweed stems.
>

Yes! It was quite chewy, tough and crunchy at the same time. I liked it so
much for the texture. Seaweed stems. Now that you mention it, it is not
unlike a more delicate seaweed appetizer I once had at a Japanese style
restaurant I believe is managed by Korean owners (Yobo's in Newburgh, NY).
Now where to find seaweed stems...and the name of this Korean dish.

> > Did this green vegetable had rubber-like texture? And sweet-tasting and
> > crunchy when being chewed?
> >
> > If it is, then it's one of korean side dish, made with seeweed stems.
> >
>
> Yes! It was quite chewy, tough and crunchy at the same time. I liked it so
> much for the texture. Seaweed stems. Now that you mention it, it is not
> unlike a more delicate seaweed appetizer I once had at a Japanese style
> restaurant I believe is managed by Korean owners (Yobo's in Newburgh, NY).
> Now where to find seaweed stems...and the name of this Korean dish.

Did it look like this:

http://www.donga.com/sangbong21/life...22000031_b.jpg

I can't seem to find the recipe in english. You should be able to buy these
stuff from most korean grocers.(mi-yok-jool-ghi)

> > Did this green vegetable had rubber-like texture? And sweet-tasting and
> > crunchy when being chewed?
> >
> > If it is, then it's one of korean side dish, made with seeweed stems.
> >
>
> Yes! It was quite chewy, tough and crunchy at the same time. I liked it so
> much for the texture. Seaweed stems. Now that you mention it, it is not
> unlike a more delicate seaweed appetizer I once had at a Japanese style
> restaurant I believe is managed by Korean owners (Yobo's in Newburgh, NY).
> Now where to find seaweed stems...and the name of this Korean dish.

Did it look like this:

http://www.donga.com/sangbong21/life...22000031_b.jpg

I can't seem to find the recipe in english. You should be able to buy these
stuff from most korean grocers.(mi-yok-jool-ghi)

"Alai" > wrote in message
...
> > > Did this green vegetable had rubber-like texture? And sweet-tasting
and
> > > crunchy when being chewed?
> >
> Did it look like this:
>
http://www.donga.com/sangbong21/life...0322000031_b.j
pg
> I can't seem to find the recipe in english. You should be able to buy
these
> stuff from most korean grocers.(mi-yok-jool-ghi)
>


I can't say for sure.... it is not as translucent as the dish shown. It is
firmer, sturdier stems. I may need to go into the city one day this summer
and ask the deli people, and take a picture to show the group here.

I reckon it's Gai Laan/Chinese Broccoli. Go Ooogle on Google, type in
Chinese Broccoli & do a search by Images, you'll see plenty. if i'm not
mistaken, it's part of the Brassica(sp?) family which includes cabages &
kale etc. hence the similarities & confusion because there's so many
varieties out there.

DC.


"RLK" dashes_> wrote in message
news
>
>
> "Alai" > wrote in message
> ...
> > > > Did this green vegetable had rubber-like texture? And sweet-tasting
> and
> > > > crunchy when being chewed?
> > >
> > Did it look like this:
> >
>
http://www.donga.com/sangbong21/life...0322000031_b.j
> pg
> > I can't seem to find the recipe in english. You should be able to buy
> these
> > stuff from most korean grocers.(mi-yok-jool-ghi)
> >
>
>
> I can't say for sure.... it is not as translucent as the dish shown. It is
> firmer, sturdier stems. I may need to go into the city one day this summer
> and ask the deli people, and take a picture to show the group here.
>
>

I reckon it's Gai Laan/Chinese Broccoli. Go Ooogle on Google, type in
Chinese Broccoli & do a search by Images, you'll see plenty. if i'm not
mistaken, it's part of the Brassica(sp?) family which includes cabages &
kale etc. hence the similarities & confusion because there's so many
varieties out there.

DC.


"RLK" dashes_> wrote in message
news
>
>
> "Alai" > wrote in message
> ...
> > > > Did this green vegetable had rubber-like texture? And sweet-tasting
> and
> > > > crunchy when being chewed?
> > >
> > Did it look like this:
> >
>
http://www.donga.com/sangbong21/life...0322000031_b.j
> pg
> > I can't seem to find the recipe in english. You should be able to buy
> these
> > stuff from most korean grocers.(mi-yok-jool-ghi)
> >
>
>
> I can't say for sure.... it is not as translucent as the dish shown. It is
> firmer, sturdier stems. I may need to go into the city one day this summer
> and ask the deli people, and take a picture to show the group here.
>
>

In ,
DC. > typed:

> I reckon it's Gai Laan/Chinese Broccoli. Go Ooogle on Google,
type in
> Chinese Broccoli & do a search by Images, you'll see plenty. if
i'm
> not mistaken, it's part of the Brassica(sp?)


Yes. It's spelled "Brassicaceae."

--
Ken Blake
Please reply to the newsgroup


> family which includes
> cabages & kale etc. hence the similarities & confusion because
> there's so many varieties out there.
>
> DC.
>
>
> "RLK" dashes_> wrote in
message
> news
>>
>>
>> "Alai" > wrote in message
>> ...
>> > > > Did this green vegetable had rubber-like texture? And
>> > > > sweet-tasting and crunchy when being chewed?
>> > >
>> > Did it look like this:
>> >
>>
>
http://www.donga.com/sangbong21/life...0322000031_b.j
>> pg
>> > I can't seem to find the recipe in english. You should be
able to
>> > buy these stuff from most korean grocers.(mi-yok-jool-ghi)
>> >
>>
>>
>> I can't say for sure.... it is not as translucent as the dish
shown.
>> It is firmer, sturdier stems. I may need to go into the city
one day
>> this summer and ask the deli people, and take a picture to
show the
>> group here.