Not all of them are. Below is an excerpt from Wikipedia:
"Several of the species are extremely poisonous, the active poison being oenanthotoxin. The species O. javanica, commonly known as Chinese celery or Japanese parsley is edible and grown in several countries of eastern Asia, as well as in Italy and India, where the spring growth is relished as a vegetable."
Apparently, there are different types of the plant and the one I use seems to be "Water Dropwort" or "Japanese Parsley" (I'm used to calling it "Minari"). I would never use an ingredient that's poisonous. Korean restaurants use this all the time in many different dishes as well. I put it in my fish stew because it has its own distinctive aroma which i love. Hope this cleared it up a bit. Thx for the comment- I would have never known that there were different types if it weren't for you!
It's called "Because I lost your heart" by Hweesung... not 100% sure about the translation. In Korean, it's "Shim Jang Eul No Chuh Suh". haha hope this helps!
is this similar to making kalguksu?
SAYZLEE 1 year ago
i thought dropwort are posioniest? Do a search.
sfiv1987 2 years ago
Not all of them are. Below is an excerpt from Wikipedia:
"Several of the species are extremely poisonous, the active poison being oenanthotoxin. The species O. javanica, commonly known as Chinese celery or Japanese parsley is edible and grown in several countries of eastern Asia, as well as in Italy and India, where the spring growth is relished as a vegetable."
MsTomimito 2 years ago
Apparently, there are different types of the plant and the one I use seems to be "Water Dropwort" or "Japanese Parsley" (I'm used to calling it "Minari"). I would never use an ingredient that's poisonous. Korean restaurants use this all the time in many different dishes as well. I put it in my fish stew because it has its own distinctive aroma which i love. Hope this cleared it up a bit. Thx for the comment- I would have never known that there were different types if it weren't for you!
MsTomimito 2 years ago
More Korean Food tutorial please!:D
MissFionaaa 2 years ago
Coming! Thanks for watching!
MsTomimito 2 years ago
Looks Yummy,
I like the song in the bg, i can't read the korean text who is it by? whats it call?
KimThanhSmiles 2 years ago
It's called "Because I lost your heart" by Hweesung... not 100% sure about the translation. In Korean, it's "Shim Jang Eul No Chuh Suh". haha hope this helps!
MsTomimito 2 years ago
Yes. at a Korean market in the frozen seafood aisle. As for the advice, I'll keep that in mind for future projects. Now give me 5 stars!! Lol
MsTomimito 2 years ago
Where do you buy your frozen clams? Korean market?
ROSEinthePARK 2 years ago
Unni raise your volume when you film it or edit the video. More cooking videos for me and lo! :) hehehe
ROSEinthePARK 2 years ago