Chef Jeon Ho-jae shares his experience with the growing popularity of coriander (a herb known for its aromatic leaves and seeds often used in Asian cuisine) among customers in South Korea. While many patrons request to have vegetables removed from their meals, coriander has become a favored addition to enhance the flavor and aroma of soups, comparable to the flavor impact of leeks in Korean bone soups (Gomtang). Chef Jeon explains the nuanced taste difference between coriander leaves and seeds, often used in curry sauces in Thai and Indian dishes. His story also reveals how even discarded coriander roots can inspire culinary creativity. Coriander, now seen as an essential flavor enhancer, even has the ability to foster moments of unexpected culinary inspiration.
