If you spend the transition from winter to spring in Korea, you will notice a vibrant shift on the dining table. Just as certain foods become essential during the cold season, spring brings its own culinary markers.
In Korea, “spring greens” (bom namul) are wild vegetables that appear only in early spring. As people eat them to refresh and detox their bodies after the long, harsh winter, buying bom namul in March has become a long-standing spring tradition in Korean culture.
Among the various greens, bomdong has emerged as a must have “seasonal core.” This early spring cabbage, mainly cultivated in southern coastal regions such as South Jeolla Province, is more than just a vegetable. It symbolizes the arrival of a new season.
With only 23 calories per 100 grams, bomdong is rich in vitamin C and calcium, helping to combat the lethargy and fatigue that often accompany seasonal changes. Moving away from viral high calorie treats like Dubai chewy cookies, people are increasingly seeking nutrient dense foods, reflecting a mindset of starting the spring season light and refreshed.
The craze is fueled by social media and a retro meme from a 2008 episode of the TV show 2 Days and 1 Night. In the clip, comedian Kang Ho-dong famously enjoys a massive bowl of bomdong bibimbap, a dish so simple that it can be easily prepared at home by mixing rice, red pepper powder, and sesame oil with the spring cabbage. Reenacting this meme on February 2 this year, Kang even described bomdong bibimbap as being “better than meat.”
Demand has surged so much that the brand Jongga sold 22 tons of limited edition bomdong kimchi in just two months. If you find your feed filled with people mixing large bowls of greens with rice, do not worry. You are simply witnessing, and perhaps craving, the true taste of spring in Korea.
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