The official name is Gungchae jangajji, which I knew as lettuce stems.
Why is this so delicious?? It's crunchy, refreshing, and clean.
Lately, I've been hooked on pickled goongchae. I eat it mixed with water, with meat, and just keep eating it.
Are you possessed by a ghost who died from not being able to eat goongchae? Hahaha
Comments5
Popular in Free Talk
Ranked by comments, likes, and saves from the last 24 hours
Ranked by comments, likes, and saves from the last 7 days
Ranked by comments, likes, and saves from the last 30 days