Zion Marketplace has long been San Diego’s premier shopping mecca for Korean food products. But recently it’s gotten some competition from H-Mart up in Mira Mesa. Those who drive around Kearny Mesa, have seen the result. Zion’s moving from it’s hard-to-access Mercury St. home to a much bigger space with a sea of parking on Clairemont-Mesa Blvd. where Kmart used to be. The move, a Zion employee told, me will take place in mid-May.
But, in the meantime, the current store is open for business and overflowing with products. I found a number of items in the produce section that are traditional staples in Korean kitchens and should find their place in your kitchen, too.
Korean Produce from Zion Marketplace
Sesame Leaf
Sesame leaves, formally, known as Korean Perillas and their two-toned coloring of bright green on one side and light purple on the other makes them especially attractive. They’re actually only distantly related to the sesame plant which produces the seeds we commonly know. Sesame leaves have a very distinctive flavor, about a strong and aromatic as mints. They can be used as a wrap for Korean barbecue, added to salads, thinly sliced and added to a stew or soup at the last minute or wilted in a pot of boiling water before being sautéed with green onions, garlic, sesame oil, and soy sauce. 59 cents a bunch
Korean Minari
Korean Minari is a long-stemmed herb that you could actually grow well yourself in Southern California. Minari is also known by a number of other names, including water dropwort, Chinese celery, and Japanese parsley. To me, the flavor of the leaves is reminiscent of carrot tops. Others find it more akin to celery. You can use Korean Minari in any recipe that calls for watercress. It’s traditionally used in a popular spicy Korean fish stew called Maeuntang. 99 cents a bunch
Ginseng Root
Roots tend to be an odd-looking group in general, but fleshy ginseng roots are especially gnarly. Ginseng, of course, is known for having a wealth of health properties, so most people think of it as a powder belonging in a capsule. But fresh ginseng root can be wonderful in teas and in cooking. Slice and add the root to chicken soup. Boil and mash it to add to stir fries or add it to the water you boil to make rice. For tea, slice the root and steep in hot water for four to five minutes. $29.99 a pound
