Food for the Soul: 5 Famous Korean Spring Dishes to Try

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South Korea is well known for its array of healthy food loved by locals and tourists alike. Every season, there are highlighted dishes which...
South Korea is well known for its array of healthy food loved by locals and tourists alike. Every season, there are highlighted dishes which are perfect for that time of year because of some seasonal ingredients.

If you’re into Korean food, then let this article show you some of Korea’s famous must-try Spring dishes.

1. Daegu-jjim (Steamed King Crabs)

Courtesy: korea.net
According to Korea Tour Information, the best time to eat King Crabs is from February to mid-March which is mostly caught off the East coast of Korea. King Crab is such a delicacy that it is served in special royal banquets presented to kings. Daegu-jjim is a steamed King Crab dish which can be easily broken into handy pieces for people to enjoy. The dish is usually mixed with rice in the headshell with the delicacy called, “crab butter”. A lot of restaurants in the streets of Uljin and Yeongdeok in Gyeongsangbuk-do serve King Crab like the Yeongdok Crab Village. Restaurants in big cities like Seoul and Incheon also serve this dish.

2. Bibimbap (“Mixed Rice”)


Courtesy: misshangrypants.com
Spring vegetables in Korea may be considered one of the most awaited seasonal ingredients after a long, cold winter season. The variety of spring vegetables in Korea including naengi (shepherd’s purse), dalle (wild chive), gosari (bracken), gondeur ae (cirsium setidens) and ssuk (mugwort) are packed with nutrition which help in making a balanced meal like the ever-popular, Bibimbap.

According to Korea Travel Easy, “bibim” pertains to mixing various ingredients, while “bap” means rice. The dish is typically served as a bowl of warm white rice topped with seasoned vegetables. Many countries have grown interested with this dish because not only is it healthy, but it’s also featured almost always in Korean dramas, TV shows, Social Media and more which left a lot of people intrigued with it leaving them wanting more.

3. Jukkumi Shabu-Shabu (Octopus Shabu-Shabu)


Courtesy: timeout.com
The Jukkumi, or Octopus, is usually caught from October to May but tastes the best during Spring time when its head is filled with eggs. Jukkumi eggs have similarities with rice in terms of color, shape, and size, and they have a mild, yet delicious taste. Jukkumi Shabu-Shabu is cooked in a clear vegetable broth for a tender and slightly chewy taste. Knife-cut noodles or dough flakes roughly torn by hand can be added later. The broth is savory, plain, and not too spicy, so the dish can be enjoyed by all. Many restaurants specializing in jukkumi shabu-shabu can be found on the west coast where a large number of jukkumi is caught. There are also other dishes to cook with Jukkumi such as Jukkumi Samgyeopsal which many people also love.

4. Sweet Strawberries


Courtesy: korea.net
Korean Strawberries are known for their sweet flavor, striking bright red color and delicious aroma and its peak season takes place during March and April. In addition, Korean strawberries have various medicinal benefits that are perfect for kids and adults alike. Many dishes can be created and incorporated using this seasonal ingredient such as cakes, pastries, glaze & sauces and even added to savory dishes. Or, you can simply bite into it as is too!

5. Gimbap (Korean Sushi)


Courtesy: thespruceeats.com
While Gimbap can technically be eaten at any time of the year, adding some spring vegetables to the rolls would definitely upgrade this dish. There are many kinds of Gimbap and you can your desired protein (like beef, pork, chicken, crab or fish), along with some spring veggies like chives, and to make it even yummier, you can put some cheese on it too.


This article is written by Cathrine Grace S. Alcachupas, a Digital Marketing Department Intern of PS Media Enterprise and an AB Communication student in De La Salle University-Dasmarinas.

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