First, thaw the frozen greens in the refrigerator for 2-3 hours or soak in cold water for faster thawing. After thawing, gently squeeze out excess water with your hands. The greens are then ready to season with ingredients like sesame oil, garlic, or Korean sauces according to your preference.

This product works perfectly as a banchan (side dish) when seasoned with sesame oil and garlic. You can also use it as a topping for bibimbap, mix it into fried rice, or serve it alongside grilled meats. Many customers at Asian market Barcelona also enjoy adding it to soup broths for extra flavor and nutrition.

These slightly bitter greens complement rich, fatty foods beautifully, making them perfect with grilled pork belly, beef bulgogi, or fried chicken. They also pair excellently with steamed white rice and work as a refreshing contrast to spicy dishes. Traditional Korean recipe combinations often include serving them with doenjang stew or kimchi jjigae.

Once thawed, store any unused portions in the refrigerator and consume within 2-3 days for best quality. A typical serving size is about 100-150g per person as a side dish. Keep the frozen product at -18°C or below, and shoppers at Korean grocery France often find that one 1kg package serves 6-8 people as a banchan.