Yes, American, and that’s what I do (for whatever reason). I grow the plant and when it has leaves I call that cilantro; after it bolts (which it’s quick to do, a very interesting plant to grow) the seeds the plant then makes I call that coriander seed (also for clarification, there is no ground coriander in the sauce; it’s whole coriander seeds that are then strained out because they impart a nice taste but are not good to eat after simmering in a sauce. And that was the inspiration for the dish is Korean, but a lot of the garnishes are things I came up with based on what I had at hand — so I have no idea and couldn’t speak to whether coriander is a regular aspect of Korean cooking)