Peucedanum japonicum
| Peucedanum japonicum | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Tribe: | Selineae |
| Genus: | Peucedanum |
| Species: | P. japonicum |
| Binomial name | |
|
Peucedanum japonicum Thunb. |
|
Peucedanum japonicum, also known as coastal hogfennel, is a species in the genus Peucedanum (family Apiaceae).
In Korea, the plant is usually referred to as bangpung (방풍) or bangpungnamul (방풍나물) although its official name is gaetgireumnamul (갯기름나물). 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.
Dishes
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Wikipedia