This article is by Woo Ji-won and read by an artificial voice.
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 c...