Seasonal treat: Spring greens


🐦Birds are singing.🕊
🌸Flowers are blooming.🌼
🦋Insects are buzzing around.🐝
🌱New leaves are sprouting on plants.🌿

It’s basically screaming in your face:
🌤 SPRING IS HERE!!!! 🌷

How else can you tell?
🤤Fresh spring greens (bom namul 봄나물) are back!!💚

Dishes made from tofu and spring greens (pictured: dol namul, dureup, bangpung namul, dallae)

Traditional Korean food is characterized by turning seasonal and local ingredients into diverse healthy and flavorful dishes. In particular, the abundance of side dishes consisting mainly of 🥦vegetables, 🍄mushrooms and 🌿wild herbs is a wonderful aspect for vegans, vegetarians and vegetable-lovers! 🤤💚🥕 And now, as spring greens are in season, these are used to upgrade dishes with the special flavor of spring.🌱 Accordingly, you will notice how additional fresh greens are currently offered in grocery stores, on traditional markets, and in restaurants.

There exists quite a diversity of edible greens native to the Korean peninsula. Among the common ones, you will find:

  • ssuk (쑥) – the young leaves of Korean mugwort (Artemisia princeps) are harvested before the plant develops tough and stringy leaves. Its aroma is so popular that it is frequently added to rice cakes, bakery and beverages (e.g. tea or ssuk latte 쑥라떼) all year round
  • chwi namul (취나물) – various species from the family Asteraceae, e.g. 참취 (Aster scaber), 곰취 (Ligularia fischeri), 미역취 (Solidago japonica)
  • cham namul (참나물) – Pimpinella brachycarpa
    bangpung namul (방풍나물) – edible leaves of a plant which belongs to the same botanical family as carrot, parsnip and parsley
  • sebal namul (세발나물) – the fine thread-like leaves of this plant are edible raw as well as briefly blanched.
  • dol namul (돌나물 石上菜) – Sedum samentosum
  • dureup (두릅) – newly sprouted leaves of the tree Aralia elata, which are edible after cooking and thus softening the shoot’s stings.
  • dallae (달래) – Allium monanthum is a kind of small spring onion
  • sseumbagwi (씀바귀) – roots from a plant scientifically called Ixeridium dentatum. As the name implies, these roots are quite bitter and are reminiscent of dandelion.

Prices for these greens vary by type, but they are generally quite affordable – often decisively cheaper than common vegetables from Western cuisines such as spinach, lettuce or cabbage! Normally you can buy a package (supermarket) or a ‘shovel full of greens’ (traditional market) for something between 1000 KRW and 3000 KRW.

Side dishes made from sebal namul, sseumbagwi and dol namul

If you wonder how these are eaten, recipes for spring greens are innumerable! In general, most of them can be turned into simple vegetable side dishes by blanching them in lightly salted water and then seasoning them according to personal liking. In addition to that, some can be eaten raw in combination with a flavorful dressing – sebal namul and dol namul for instance. Other ideas are to add them to stews, make savory pancakes or use them as a topping in a bowl of mixed rice (Bibimbab 비빔밥).

During the rest of the year, you may encounter some of these greens in dried form as well. However, the texture, flavor and aroma differ decisively from the taste of the fresh plant. So don’t miss out on this opportunity and enjoy this spring treat as long as fresh greens are available over the next few weeks!

Happy experimenting and exploring the various flavors of these local vegetables! 😊

3 thoughts on “Seasonal treat: Spring greens

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