Bujigaengi grows in the snow from the end of December until early March, and its taste and smell is superior not comparable with other wilde vegetables in other regions, and people eat fresh sprout as greens, and when dried whole plant, it can be used as an antipyretic and diuretic. Bujigaengi contains the essential oil and it has a special smell like a crown daisy and stimulates appetite.
Ulleungdo is an island of heaven where nature lives alive.
As Ulleungdo is consisted of the mountains and valleys with a oceanic climate, there are a lot of diverse plants living in by themselves.
As the specific character of this region, Bujigaengi grows in the snow from the end of December until early March, and its taste and smell is superior not comparable with other wilde vegetables in other regions, and people eat fresh sprout as greens, and when dried whole plant, it can be used as an antipyretic and diuretic. Bujigaengi contains the essential oil and it has a special smell like a crown daisy and stimulates appetite.
Bujigaeng-ie has soft and chewy texture that people can feel it in the mouth, and it’s the special character that other seasoned vegetables don’t have.
As Boiled Bujigaeng-ie of Ulleungdo Chamsumjigi is made by Bujigaeng-ie seasoned vegetable which is harvested for the first in spring, the best strength of it is that you can enjoy delicious spring seasoned vegetables all the year round easily and comfortably.
① Unwrap and put its contents in cold water for 1-2 hours, and squeeze moderately.
② Put Sesame seeds
, sesame oil(or perilla oil), salt in ①and season the vegetables.
※Bujigaengi isn't vegetables to be roasted to eat. When mix it, don't put spring onion, garlic, and soy sauce. Its unique small may be disappeared.
Boiled Bujigaeng-ie which has exported to the market in the U.S. since 2008 is really popular so far, and it is the main product of export in Ulleungdo and it has maintained its number 1 ranking for over 10 years.
Just try it now!