Peucedanum japonicum

Peucedanum japonicum, also known as coastal hogfennel,^[2] is a species in the genus Peucedanum (family Apiaceae).

Culinary uses

Korea

bangpungnamulmuchim

bangpung tteok (rice cake) for tteokguk (rice cake soup)

In Korea, the plant is usually referred to as bangpung (방풍) or bangpungnamul (방풍나물) although its official name is gaetgireumnamul (갯기름나물).^[3] In Korean cuisine, the leaves of coastal hogfennel are used fresh as ssam vegetable (for hoe) or pickled in soy sauce and vinegar to make jangajji. They can be used as a main ingredient in namul dishes, added as a herb to doenjang jjigae, muk dishes, fritters and buchimgaes, kalguksu and sujebi, japchae, rice or even Korean-style Italian lasagne.^[3][4]

Dishes

• bangpungjangajji – a type of jangajji, made by pickling the leaves of coastal hogfennel in the boiled mixture of soy sauce, sugar, vinegar, and cheongju
• bangpungnamulmuchim – a type of namul, made by blanching coastal hogfennel leaves and seasoning them with doenjang, gochujang, sesame oil, and toasted sesame seeds

References