Time for bomnamul: Rich nutrition, limited season drive up demand for spring greens in Korea
2026.04.20 07:02
Whether at home or in eateries, often near the mountains, dining on bomnamul has long been a seasonal tradition in Korea.
"My mom loves spring greens, so we came for them," said Kim Myeong-ja, who visited a restaurant near Mount Namhan in Gwangju, Gyeonggi, on Thursday with her mother. They had just finished a bomnamul set meal featuring 12 dishes of spring greens, leaving the plates spotless.
"We eat spring greens occasionally during the season, since this is when they taste best," Kim added before heading out to take in the greenery with her eyes this time. She had driven all the way from Seoul in search of a restaurant offering a wide variety of spring greens.
"We serve what we harvested the night before or early in the morning," said Lim Gook-hee, a third-generation owner who runs the restaurant. While some customers stop by after hiking, others come specifically for the spring greens themselves, Lim said.
"Younger diners have also been visiting more frequently, but because the menu depends on what is harvested that day, some leave disappointed, especially those who came hoping to try dureub."
A taste of spring
For many Koreans, spring is synonymous with seasonal wild greens. As the weather warms, people hunt for plants that endured the winter underground and finally send up tender shoots.
Although advances in cultivation, distribution and logistics have somewhat blurred the concept of seasonality, spring greens still reveal their true value only when harvested and eaten at the right time.
Among the most prized spring wild greens is dureub.
Another popular variety is naengi, or shepherd's purse, one of the first plants to appear in early spring. Known for its resilience, it spreads easily across fields and is valued for its slightly bitter yet earthy and fragrant taste. The seasonal produce is used in a wide variety of dishes, including soups, stews, raw salads and pancakes.
Sanmaneul, or wild garlic leaves, was named April's featured forest product by the Korea Forest Service. Known for its pungent aroma and tender texture, it is widely enjoyed as pickled leaves, or myeonginamul, and valued for its bold flavor and nutritional richness.
In addition to these, a wide range of greens, including chamnamul (Korean parsley), bangpung (coastal hog fennel), meowi (butterbur) and mugwort are harvested and enjoyed during spring.
Today, that sense of anticipation remains. Many also believe that greens harvested and eaten in season offer better flavor and nutritional value.
While many cultures, from Japan with its mountain vegetables to Europe with its wild spring greens, have traditions of eating young seasonal plants, Korea stands out for having developed bomnamul into a distinct and widely practiced culinary tradition, with many people returning to it each spring.
In Korea, there is also a strong belief that seasonal produce acts as a form of natural medicine, further heightening its appeal. And once more closely associated with older generations, spring greens are now gaining popularity among younger consumers seeking healthier diets as well.
Why people seek them out
After a long, cold winter, many people experience fatigue and sluggishness as the seasons change, a condition often referred to as spring fatigue.
Rich in vitamins and minerals, these spring greens are also valued for their nutritional benefits. Each variety offers different benefits, from high vitamin content in dolnamul to dallae aiding digestion and improving blood circulation and chwinamul (aster scaber) relieving fatigue and supporting eye health in .
Spring greens are also prized for their flavor. Because they are harvested as young shoots, they tend to be less fibrous, resulting in a more tender texture and cleaner taste.
In some plants, carbohydrates stored during colder months can be converted into sugars, contributing to a subtle natural sweetness. At the same time, many spring greens contain compounds such as polyphenols and volatile oils, which contribute to their characteristic aroma.
Easy to find, but not always legal
Korea's mountainous terrain brings spring greens within easy reach. Along mountain trails, streams and open fields, various spring greens can often be spotted, especially by those who seek them out.
That said, it's quite common to see people heading to mountains or riversides with plastic bags and small knives to gather greens.
Many also share their finds online, posting photos of the dishes they have made with foraged greens and exchanging tips and locations on where to forage. Some even organize group foraging trips through social media and local community platforms such as Naver online forums.
However, foraging without permission, whether in public parks, mountains or private land, is illegal. Those caught can face penalties of up to five years in prison or fines of up to 50 million won ($33,800) under the Forest Protection Act.
The Korea Forest Service's Yeongju National Forest Management Office, for instance, has launched special crackdowns through May 31 in several regions to prevent illegal harvesting and protect forest ecosystems.
Legal risks are not the only concern.
According to last year's data from the Ministry of Food and Drug Safety and the Korea National Arboretum, there were 41 reported cases over the past five years of people experiencing symptoms such as abdominal pain after consuming poisonous plants. Of those, 33 cases, or 80 percent, occurred between March and June.
Before plants bloom, it is often difficult to distinguish edible greens from poisonous ones based on appearance alone. Even edible varieties such as dureub contain small amounts of natural toxins and must be properly blanched before consumption.
A safer way to enjoy them
For those who still want the hands-on experience of foraging, organized programs by private farms and regional festivals offer safer and more accessible alternatives.
Running from April 24 to 26, the Yangpyeong Yongmunsan Wild Greens Festival is held at Mount Yongmun in Gyeonggi, featuring reenactments of royal offerings of wild greens, as herbs and vegetables from the mountain were historically presented to the royal court. The festival also includes a giant bibimbap mixing performance, cooking sessions led by Venerable Seonjae and culinary competitions using wild greens.
Yeongyang County in North Gyeongsang is hosting the Yeongyang Wild Edible Greens Festival, featuring a wild greens market, spring green foraging experiences and local food stalls, running from May 7 to 10.
Additionally, the Korea Forestry Promotion Institute is holding a special online promotion to boost spring forest product consumption. Running through May 15 on major platforms including Naver Plus Store and Kurly, the event offers seasonal wild greens such as dureub and chwinamul at up to 20 percent off, featuring certified products delivered fresh from their origins.
저작권 보호를 위해 본문의 일부만 표시됩니다.
원문 보기 →댓글 (0)
첫 번째 댓글을 작성해보세요!
weather의 다른 소식
모든 소식을 불러왔습니다