One of the common ways to eat dallae (달래, Korean wild chive) is making dallae ganjang (달래간장), a tasty and useful sauce that helps brighten up any meal.
Tagnamul
Recipe: Gosari namul (sautéed bracken fiddleheads)
Making gosari namul (고사리 나물) requires soaking for long hours and easily takes a full two days, so make sure to plan ahead, especially if you’re preparing for a special day like Jeongwol Daeboreum.
The first full moon: Jeongwol Daeboreum
Jeongwol Daeboreum (정월 대보름) is a celebration of the first full moon after Seollal (설날, Lunar New Year), or January 15th on the lunar calendar.
Recipe: Bomdong geotjeori (spring cabbage quick kimchi)
Geotjeori is essentially a quick kimchi that doesn’t go through a fermentation process, and it’s one of the most popular ways to eat bomdong.
Goddeulbbaegi: The bitter old man of the vegetable world
Of all the vegetables in the traditional Korean diet, godeulbbaegi (고들빼기, Crepidiastrum sonchifolium) is the most intensely bitter.
Recipe: Godeulbbaegi muchim (godeulbbaegi blanched salad)
Godeulbbaegi’s bitterness is tempered when blanched and dressed with doenjang.
Recipe: Hobak namul (sautéed summer squash with salted shrimp paste)
Hobak namul is a classic bokkeum (sauté) recipe that will remind most Koreans of their mothers and grandmothers.
Recipe: Gochutnip muchim (chilli leaves salad)
Gochu (고추, chilli) is one of the most common ingredients in Korean cooking, but living in the city, sometimes their leaves get overlooked.
Ssuk: mugwort
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.