Jirisan, or Mt. Jiri, has a special place in the minds and hearts of Koreans—it’s often viewed as a wild place, a vast place, a place where nature still has some power.
Digging into the story of cham-namul turned out to be a case study in mistaken identities, a plant world mystery of invasion and identity theft.
Ssuk (쑥, pronounced “sook”) is another leafy green that heralds the arrival of spring. In English, it’s often called “mugwort” along with a group of other related species, and shares their pungent aroma and medicinal benefits.
Dallae is one of the harbingers of spring, a versatile bom-namul with a mild kick.
It goes without saying that the Napa cabbage (baechu) is perhaps Korea’s most well-known and beloved vegetable. But baechu has a funny-looking cousin that makes its debut in late winter and early spring.
Naengi (냉이, shepherd’s purse) is an unassuming green that’s easy to miss when it first creeps up out of the frozen earth.
Spinach has long been eaten in Korea (some accounts say it came over from China during the Three Kingdoms Period) but it’s first on record in 1577.