🌿 What Koreans Eat in Spring: 7 Seasonal Foods You Have to Try

 

A cheerful anime-style character exploring a traditional Korean market in spring, surrounded by fresh herbs like naengi, dallae, mugwort, and seasonal seafood.
A cheerful anime-style character exploring a traditional Korean market in spring, surrounded by fresh herbs like naengi, dallae, mugwort, and seasonal seafood.

When spring arrives in Korea, it’s not just the cherry blossoms that bloom—it’s the seasonal food scene that truly comes alive.

In March and April, Koreans embrace ingredients that are fresh, earthy, and believed to help detox the body after the long winter. If you’re a foodie or just curious about Korean culinary culture, spring is one of the best seasons to eat like a local.

Here’s a guide to some must-try Korean spring foods, where to find them, and how foreigners usually react (including what might be too adventurous for a first bite πŸ˜‰).

πŸ₯¬ 1. Naengi (냉이) – Shepherd’s Purse

  • What is it? A spring herb with a nutty, peppery flavor

  • How it’s used: In soups like λƒ‰μ΄λœμž₯κ΅­ (naengi soybean paste soup) or blanched and seasoned as a side dish

  • Where to try it: Korean restaurants (ν•œμ‹λ‹Ή), traditional markets, or home-cooked meals

  • Foreigner difficulty: ⭐⭐⭐ (depends on your herb tolerance)

Tip: Pairs wonderfully with rice and doenjang (된μž₯).

🌱 2. Dallae (λ‹¬λž˜) – Wild Chives

  • Taste: Garlicky and punchy

  • Popular dish: λ‹¬λž˜κ°„μž₯ (dallae soy sauce dip) over warm rice

  • Where to find: Side dish counters at 백반 (set meal) restaurants

  • Foreigner difficulty: ⭐ (easy and fragrant!)

Fun Fact: Koreans love mixing it with egg or tofu dishes.

🌾 3. Ssuk (μ‘₯) – Mugwort

  • Use: Often added to rice cakes (μ‘₯λ–‘), soup, or steamed egg

  • Health image: Known for aiding digestion and calming the stomach

  • Where to buy: Markets or Daiso-style herbal shops

  • Foreigner difficulty: ⭐⭐ (a little grassy in flavor)

Pro Tip: Try it in steamed egg for a milder taste!

🐟 4. Bom-eo (λ΄„μ–΄) – Spring Fish

  • Types: Gizzard shad (μ „μ–΄), dotted gizzard shad (μ²­μ–΄), and more

  • Best enjoyed: Grilled or raw (회) at coastal towns or seafood restaurants

  • Where to go: Noryangjin Fish Market, Gwangjang Market

  • Foreigner difficulty: ⭐⭐⭐⭐ (raw versions may be intense)

Suggestion: If you're unsure about hweh (회), start with grilled versions.

🍲 5. Doenjang-Guk with Spring Greens

  • Dish: 된μž₯κ΅­ with seasonal herbs like 냉이, λ―Έλ‚˜λ¦¬

  • Vibe: Comfort food, hearty and soul-warming

  • Where to eat: Any Korean ν•œμ‹μ§‘ (set menu eatery)

  • Foreigner difficulty: ⭐⭐

Note: Earthy flavors may be unusual at first but often become addictive.

🧺 6. Market-Ready Spring Food Sets

Markets often sell "λ΄„λ‚˜λ¬Ό μ„ΈνŠΈ" (spring green bundles) with pre-cleaned herbs and ready-to-cook sauces.

  • Where to go:

    • Mangwon Market (λ§μ›μ‹œμž₯)

    • Gyeongdong Market (κ²½λ™μ‹œμž₯)

    • Any large traditional market

Bonus Tip: Ask vendors to suggest easy prep methods—they’re usually friendly and curious about foreigners.

πŸ₯’ 7. Spring Banchan (Side Dishes)

Expect to see spring greens show up in all kinds of side dishes (반찬):

  • λ‚˜λ¬Όλ¬΄μΉ¨ (seasoned greens)

  • λ΄„κ²‰μ ˆμ΄ (fresh kimchi)

  • λ―Έλ‚˜λ¦¬λ¬΄μΉ¨ (seasoned water parsley)

Foreigner difficulty: ⭐–⭐⭐⭐
It’s the perfect way to explore a variety of new tastes in small bites.

πŸ“ Where to Try These Dishes

  • Restaurants:

    • Hansikjip (ν•œμ‹μ§‘) – Local Korean diners

    • Baekban eateries (λ°±λ°˜μ§‘) – Affordable, home-style meals

    • Specialty cafes or vegan places often incorporate these seasonal greens

  • Markets:

    • Tongin Market, Gwangjang Market, Namdaemun

    • Sample first, buy later!

🌸 Why Koreans Eat These in Spring

In traditional Korean medicine (ν•œμ˜ν•™), spring greens are considered to:

  • Detoxify the liver

  • Boost circulation

  • Rebalance energy after winter hibernation

You’ll notice locals say they feel “lighter” after eating λ΄„λ‚˜λ¬Ό (spring herbs).

πŸ˜… Are These Foods Too Strong for Foreigners?

Most are mildly earthy or garlicky, but some might taste bitter or unfamiliar at first. That’s why mixing them with rice or broth is the Korean way.

Here’s a difficulty scale for beginners:

FoodEase for Foreigners
Dallae soy sauce⭐⭐⭐⭐⭐
Doenjang soup⭐⭐⭐⭐
Ssuk in egg⭐⭐⭐
Raw fish⭐

✨ Final Tip:

If you’re visiting Korea in March or April, don’t stick to international fast food. Trying seasonal foods is part of the full cultural experience—and spring greens are a healthy and affordable way to do it.

πŸ‘‰ CTA: Want to taste Korea’s spring? Head to a local market or ν•œμ‹μ§‘ and try at least one of these greens—you might just fall in love with a new flavor!

Location: λŒ€ν•œλ―Όκ΅­

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