Introduction
The four seasons of Korea each have a unique
charm, and seasonal foods are nature’s gifts that enhance these differences. As
spring arrives, both body and mind awaken from the cold winter, and fresh
seasonal ingredients bring a revitalizing energy. Spring ingredients, such as
young sprouts, fragrant herbs, and freshly caught seafood, offer a combination
of taste and nutrition. There is no better season than spring to rediscover
flavors lost during the winter.
Nature provides seasonal ingredients like
webfoot octopus, flounder, shepherd’s purse, and wild chive, which help refresh
our bodies and stimulate metabolism. Today, we introduce four representative
seasonal dishes to enrich your spring dining table. From aromatic spring greens
to exquisite seafood delicacies, let’s explore how to enjoy spring flavors
fully.
🔎 The recipes introduced here are simplified versions. If you plan to cook these dishes yourself, I recommend checking out Korean food YouTubers or bloggers for more detailed and well-crafted recipes. You can find a list of recommended Korean food creators in the Appendix of this post on spring seasonal ingredients.
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| Spring in Korea, Geumseong Fortress, Damyang, Jeollanam-do [Photo Credit] KTO, Kim Yongcheon |
1. Webfoot Octopus Shabu-Shabu (쭈꾸미
샤브샤브)
 |
| Webfoot Octopus Shabu-Shabu (쭈꾸미 샤브샤브) |
Webfoot octopus shabu-shabu is a dish in
which fresh webfoot octopus is lightly boiled in hot broth. The octopus's chewy
texture and rich flavor blend harmoniously with the broth's clean and savory
taste. After enjoying the octopus, you can make hand-cut noodles or rice
porridge using the leftover broth, making the meal even more satisfying.
Webfoot octopus is rich in taurine and DHA,
which help relieve fatigue and support brain health. It is also a low-calorie,
high-protein food that effectively prevents anemia. This dish is easy to
prepare but offers a deep, rich flavor. The spicy dipping sauce enhances the
taste, and pairing it with spring herbs such as water celery, stone parsley,
and a glass of makgeolli makes it even more delightful.
Aside from shabu-shabu, webfoot octopus can
be enjoyed in various dishes, including spicy stir-fry, grilled with pork
belly, and hot pot. If you visit Korea in the spring, trying webfoot octopus
shabu-shabu is necessary for a nutritious and flavorful experience.
💬 Korean
Saying: "봄 주꾸미가 사람을 잡는다."
👉 "Spring
webfoot octopus is so delicious that you can’t stop eating it."
2. Soybean Paste Soup with Naengi, Korean
spring vegetable (냉이 된장국)
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| Soybean paste soup with naengi (냉이 된장국) |
Soybean paste soup with naengi is a
representative health dish that marks the beginning of spring. It harmonizes
the bitterness of naengi with the rich flavor of soybean paste (된장). naengi, which is foraged in the spring fields, is highly aromatic
and nutritious. It was once considered a medicinal herb and a vital source of
early spring nutrition in agricultural societies.
This soup is characterized by its
refreshing yet deep flavor. It simmers fresh naengi with soybean paste in an
anchovy broth. It is easy to prepare with simple ingredients, and you can
adjust the taste by adding tofu, Cheongyang chili peppers, or green onions. The
combination of soybean paste and the distinct aroma of naengi creates a
comforting meal when paired with rice.
Naengi is rich in vitamins A and C and
calcium, strengthening the immune system and promoting bone health. It is also
high in dietary fiber, which aids digestion. Meanwhile, soybean paste contains
beneficial lactic acid bacteria that support gut health and provide excellent
antioxidant properties, helping to boost immunity.
In the spring, you can experience the taste
of the season by preparing a bowl of warm soybean paste soup with fresh naengi
from a Korean market.
%20WC%20%EA%B2%BD%EB%B9%88%EB%A7%88%EB%A7%88.jpg "Naengi-in-a-basket") |
| Naengi [Photo Credit] Wikimedia Commons, Gyeongbin-Mama |
💬 Korean
Saying: "봄에는 냉이, 가을에는 토란국"
👉 This
means eating naengi soup in spring and taro soup in autumn keeps you healthy.
3. Spring Herb Bibimbap (봄나물
비빔밥)
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| Spring Herb Bibimbap (봄나물 비빔밥) |
When spring arrives, one of the first
dishes that comes to mind is Spring Herb Bibimbap. Packed with fragrant
seasonal greens, this dish is more than just a meal—it’s a way to savor the
essence of spring while nourishing the body. Fresh herbs like Korean
springcress (냉이), Korean garlic chive (달래), Korean bitter greens (취나물), Aralia shoot (두룹), and Korean angelica (방풍나물) are mixed with spicy gochujang sauce, creating a vibrant and
refreshing bowl that awakens the appetite and boosts metabolism.
Bibimbap, which means "mixed
rice," originates from Joseon-era culinary traditions, where various
ingredients were combined into a single dish. In particular, spring herb
bibimbap was a staple during early spring, when farmers needed to replenish
nutrients after the long winter. The unique fragrance and earthy flavors of the
herbs make every bite taste like spring itself. To enjoy it at its best, top
warm rice with fresh herbs, a soft-boiled egg, and a generous spoonful of spicy
gochujang sauce—then mix everything together for a delightful and wholesome
meal.
For an even more satisfying experience, pair
spring herb bibimbap with doenjang-guk (fermented soybean paste soup) for
a deep umami flavor, or enjoy it with a side of tangy cucumber salad for
a refreshing contrast. Washing it down with barley tea enhances the
taste and aids digestion.
Aside from its delicious taste, spring
herbs are packed with health benefits. Regular consumption helps detoxify the
body and improve metabolism.
💬 Korean
Saying: “봄에 먹은 나물이 보약이다.”
👉
"Spring herbs are like medicine."
📌 Meaning: Fresh
herbs that sprout in spring help revitalize the body after winter.
※ Joseon Dynasty (1392–1910) was a Korean
kingdom that ruled the Korean Peninsula for over 500 years. It cultivated
Confucian culture and left a rich cultural heritage.
4. Dodari Ssukguk (도다리 쑥국) – Flounder and Mugwort Soup
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| Flounder and Mugwort Soup (도다리 쑥국) |
Dodari Ssukguk is a traditional Korean
soup made with seasonal flounder (도다리) and fragrant spring mugwort (쑥). The delicate flounder flesh pairs beautifully with the slightly
bitter mugwort, creating a light yet intensely flavorful broth. This dish is
particularly cherished as a restorative springtime meal, reviving the
appetite lost during cold winter.
This dish has long been a regional
specialty in Korea’s southeastern provinces, particularly Busan and
Gyeongsangnam-do. A Korean proverb says, “Spring flounder is worth three
sacks of sesame seeds” (봄 도다리는 깨가 서 말), emphasizing its exceptional taste during this season. Fishermen
traditionally caught an abundance of flounder in the spring. They combined it
with wild mugwort from the fields to create this nutritious soup—a tradition
that continues today.
Unlike many fish soups that rely on spicy
seasonings, Dodari Ssukguk is known for its clean, delicate broth. Instead
of heavy spices, the dish is seasoned with salt and soy sauce, allowing the
natural flavors of the fish and herbs to shine. Flounder is often compared to flatfish
(광어, gwang-eo), but it is smaller, firmer
in texture, and has its eyes on the left side. When preparing the soup, it's
crucial to cook the flounder gently to keep the flesh from breaking apart.
How to Make Dodari Ssukguk
1) Prepare the broth: Simmer anchovies and dried kelp to create a light, umami-rich
base.
2) Enhance the flavor: Add thinly sliced radish to deepen the broth’s refreshing taste.
3) Cook the flounder: Add the cleaned flounder and let it cook briefly.
4) Season:
Use soy sauce and minced garlic to bring out the natural flavors.
5) Finish with mugwort: Add fresh mugwort at the end to preserve its aromatic essence.
💡 Pro
Tip: Do not remove the fish’s scales before cooking—this
enhances the depth of the broth.
Dodari Ssukguk pairs wonderfully with Korean
rice wine (cheongju) or mild soju, as the herbal aroma of mugwort
complements these drinks.
If you visit Korea in spring, a bowl
of steaming Dodari Ssukguk is a must-try seasonal delight—a dish that truly
captures the freshness and vitality of the season.
💬 Korean
Saying: “봄 도다리는 깨가 서 말.”
👉
"Spring flounder is worth three sacks of sesame seeds."
📌 Meaning: Spring
flounder is so prized that it’s considered incredibly valuable.
Conclusion
Eating seasonal ingredients is
the key to maintaining good health in Korea, where the four seasons are
distinct. Spring is the perfect time to refresh your body with fresh
vegetables and seafood, helping to restore vitality after the long winter.
These seasonal spring dishes offer delicious flavors, lighten the body,
and strengthen the immune system.
This Korean Seasonal Food Series will
continue with upcoming summer, autumn, and winter specialty posts. I will
explore Korean seasonal cuisine's diversity and health benefits through this
journey. Stay tuned for the next edition, where we introduce refreshing
summer dishes to help you beat the heat! Experience the unique connection
between Korea’s flavors and seasonal changes—an exciting culinary adventure
awaits!
Check out the following links for posts on seasonal Korean cuisine for summer, autumn, and winter:
☀️ Summer: Best Summer Seasonal Foods
🍂 Autumn: Must-Try Korean Autumn Dishes
❄️ Winter: Winter Seasonal Korean Cuisine
[Appendix 1] Recommended YouTube Channels & Blogs for Korean Recipes
Some dishes, like Jjukumi Shabu-Shabu and Dodari
Ssukguk, may be challenging to make abroad due to the availability of
ingredients. Trying these dishes at a specialty restaurant is highly
recommended in Korea. However, you can still try making naengi doenjang-guk
(Shepherd’s Purse Soybean Paste Soup) and Spring Herb Bibimbap at
home by following these popular YouTube and blog resources. Visit your
local Korean market to find the necessary ingredients and start cooking!
A. YouTube Channels
1) Maangchi
A Korean-American YouTuber and cookbook author, Maangchi is well known for her detailed
Korean cooking tutorials.
2) The Korean Vegan
Run by Joanne Lee Molinaro, a Chicago-based Korean-American, this channel
features healthy home-cooked recipes, cinematic videos, and soothing
narration.
3) Seonkyoung Longest
A self-taught chef and former MasterChef Season 4 contestant, Seonkyoung
shares easy and delicious Korean recipes for home cooking.
4) SweetandtastyTV
Run by Miss Mina and Mommy Oh, this Korean mother-daughter duo simplifies
and adapts Korean recipes for various tastes and ingredients.
5) Kimchimari
A computer science Ph.D. turned food blogger, Kimchimari started her
cooking journey by creating gluten-free Korean recipes for her
family.
B. Blogs for Korean Cuisine
1) ZenKimchi (zenkimchi.com)
American food writer Joe McPherson's blog features English-friendly guides
on everything from kimchi to Korean street food.
2) Maangchi (maangchi.com/blog)
3) Kimchimari (kimchimari.com/blog)
[Appendix 2] Guide to Essential Korean Seasonings & Ingredients
For a complete introduction to
essential Korean cooking ingredients, check out our guide:
🔗 The Ultimate Guide to Korean Seasonings
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