Korea is now growing tropical superfoods — try these easy recipes

Bitter melon / gettyimagesbank

Korea’s climate is warming faster than the global average, and the country’s kitchens are slowly reflecting the change with more homegrown subtropical ingredients.

According to the Ministry of Environment, the nation’s average annual temperature has risen by about 0.18 degrees Celsius per decade over the past century. The warming trend has fueled more extreme weather — heat waves, cold snaps and stronger typhoons — and is gradually changing the country’s agricultural map.

To prepare for the shift, the Rural Development Administration (RDA) researched crops better suited to Korea’s future climate. Last year, the agency unveiled 17 candidates, including bitter melon, artichoke, okra, Indian spinach, water spinach, chayote, yam bean, turmeric, mango, olive, avocado, lychee, dragon fruit, pineapple guava, passion fruit, papaya and coffee.

Some are already cultivated in Korea. As part of its awareness campaign, the RDA and chefs developed recipes for these new ingredients. Early adopters have already begun sharing their creations online. The Korea Times has collected a few for readers eager to try out.

1. Stuffed bitter melon

Originating in Africa, bitter melons are widely used in Chinese and Southeast Asian cuisines. They are known to be a great source of vitamin A, vitamin C, calcium, potassium, zinc, magnesium and phosphorus.

Ingredients: 2 bitter melons, 450g minced pork, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp minced ginger, 2 tsp minced garlic, 1/2 tsp salt, 1/2 tsp ground white pepper, 1 small onion (finely diced), 1 tbsp carrot (finely diced) and 1/2 cup flour.

Stuffed bitter melon in a steamer / Captured from Taste of Asian Food's YouTube channel

Instructions:

1. Slice the bitter melons into rings, scoop out the seeds and blanch in boiling water to reduce bitterness. Drain and pat dry.

2. In a bowl, mix minced pork with all other ingredients and spices.

3. Stuff the mixture into the melon rings and steam until cooked through.

Water spinach / gettyimagesbank

2. Water spinach stir-fry

A staple across Southeast Asia, water spinach has also made its way to Korea, where some adventurous cooks have even tried fermenting it into kimchi.

Water spinach is packed with vitamin A and a rich array of antioxidants and minerals.

Ingredients: 200g water spinach, 4 cloves garlic (pounded), 1 tbsp oyster sauce, 1 tbsp chicken stock, 1 tsp fish sauce, and a little bit of red chili pepper.

Water spinach stir-fry / Captured from Sung Si Kyung's YouTube Channel

Instructions:

1. Trim off roots and tough lower stalks of the water spinach.

2. Stir-fry garlic and chili pepper in a pan, then add the water spinach.

3. Cook until slightly wilted. Add chicken stock, oyster sauce, and fish sauce, and stir briefly before serving.

Papaya / gettyimagesbank

3. Green papaya salad

Papayas thrive in Central America and are cultivated domestically in Korea — not only in the country’s southern regions but even in northern Gyeonggi Province near the inter-Korean border, thanks to advancements in smart farming technology. They stand out for their anticancer properties and skin protection effects.

Ingredients: 2 1/2 cups green papaya (julienned), 2 cloves garlic, 1 green chili, 2 tbsp sugar, 2 tbsp fish sauce, juice of 1 medium lime, 1 tbsp dried shrimp, 2 tbsp roasted peanuts and 1/2 cup grape tomatoes (halved).

Green papaya salad / Captured from CiCi Li, Asian Home Cooking's YouTube channel

Instructions:

1. Peel, julienne and soak papaya in water for five minutes. Drain.

2. Pound garlic and chili together in a mortar.

3. Add sugar, fish sauce, lime juice, dried shrimp and peanuts, and mix well.

4. Toss with papaya and tomatoes, and pound them gently before serving.

Okra / gettyimagesbank

4. Pickled okra

Also known as lady’s fingers, okra is native to East Africa and is prized in cuisines from the American South to South Asia. It is now increasingly available in Korea.

Okra is a good source of vitamin C and vitamin K1 and is particularly beneficial for pregnant women as a source of folate.

Ingredients: 2/3 cup water, 1/3 cup distilled white vinegar, 1 tsp salt, 1 tbsp pickling spice, garlic cloves, chili peppers, fresh dill and fresh okra pods.

Pickled okra / Captured from Naver blog

Instructions:

1. Boil water, vinegar and salt in a pot, then let the mixture cool.

2. Rub the okra with salt to remove fuzz from the pods.

3. Pack the okra into a clean jar along with pickling spice, garlic, peppers and dill.

4. Pour the cooled pickling liquid over the top and seal. Leave it for three days before serving.