Saejogae in English is “egg cockle,” but literally translates to “bird clam” in Korean, since the meat inside the shell resembles a bird’s beak.
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.