A decorative and natural stem with a crunchy and fresh mouthfeel. The fresh Gangnam Tops turn into a slightly bitter taste reminiscent of purslane. Gangnam Tops are especially a tasty addition to salads or sandwiches, but combine with multiple ingredients. Think of oily fish, such as mackerel or herring, or vegetables such as pumpkin, fennel, beans, legumes or potatoes. Due to its mild taste, it also goes well with red fruit in desserts. The light green color and length of Gangnam Tops makes them particularly decorative. They therefore fit in with today's trends: the natural look and Nordic Cruisine. A real centipede.
Gangnam Tops are stems of a plant from South Korea, which is also found in parts of China and Thailand. Gangnam Tops belong to the Sedum family. Sedum is mainly known as a ground cover, but it is less known that various species are also edible. In Korean cuisine, Sedum is already mentioned in the 16th and 17th century, as a wild vegetable, Namul and in dishes such as Dolnamul. However, this only grows in the wild. Koreans mainly know the product as a spring vegetable, which they also attribute positive properties to. It is claimed that the product prevents aging of the young connective tissue due to the amount of polyphenols. Rob Baan recently brought the product from South Korea, after a culinary journey of discovery with various top chefs. We have now developed a suitable cultivation method, which means that the product is available in a food-safe manner all year round.
Gangnam Tops is available all year round and can be stored for up to seven days between 2°C and 7°C. Produced in a socially responsible way, Gangnam Tops meets the hygienic standards in the kitchen. You can use this product immediately, because it is grown in a clean and hygienic way.