I thought that you would be the perfect person to other enquire about Hanbang herbs which are used in Korean cuisine. I am afraid other than siberian ginseng/korean ginseng, milk vetch and jujube, very little of the many varities of herbs are mentioned anywhere. Some years back, I watched a late night Korean food and entertainment program (from MBC) on the local food channel which featured the dish, 'Dak Doritang' and the chef included siberian ginseng, milk vetch and a bark like herb into the chicken broth. I never managed to figure what the herb was since the English subtitles referred to it as birch bark which is not a herb. Managed to track down the VOD but can't access it, http://www.imbc.com/broad/tv/ent/delicious/vod/index.html?kind=image&progCode=1000826100176100000&pagesize=5&pagenum=33&cornerFlag=1&ContentTypeID=1 Nonetheless I had the opportunity to view the following program available from a Hong Kong cable channel TVB8, which I think featured the same bark like herb I am looking for. 리얼미식기행 the Chef http://www.qchannel.co.kr/thechef/main.asp The VOD has been taken off now but it's available for free for those located in the US & Canada (which excludes me) at http://www.dramafever.com/drama/1785/1/The_Chef/ I can't remember which episode, it may be either the 3 episodes on the Jiri Mountain or on the Midland National Highway. Nonetheless, in one of these episodes where the 3 chefs went to the mountains, they had free range chicken soup which was cooked with that hanbang herb I am looking for. Based on the substitles (which are often not accurate) I think it's either the bark of the Alder tree or bark of the Omija tree. I seek the assistance of korean speaking members on the forum to confirm this. My thanks and appreciation in advance.