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Snow crab – Daegae
Topping the list of Korean spring cuisine is Snow crab – an indispensable and most delicious ingredient used to prepare dishes served to ancient Korean Kings. When traveling to Korea in spring between February and March, enjoy nutritious snow crab dishes prepared in many different ways.
Delicious snow crab meat, rich in protein and calcium, is a favorite dish in Korea during spring
Snow crab meat contains a lot of protein and calcium, while the eggs are rich in nucleic acid, making them especially healthy. When joining a budget tour to Korea in the spring, you can visit restaurants in Seoul or Incheon to immerse yourself in the sweet taste of steamed snow crab, or to save on travel costs, head to Yeongdeok village, famous for many snow crab dishes at the cheapest prices, caught by the locals themselves.
Webfoot octopus – Jjukkumi
In Korea, most webfoot octopus is caught from October to May of the following year, and the most suitable time to enjoy it is spring. This is when the octopus meat is full of eggs and has the sweetest taste. Korean octopus eggs are quite similar to grains in size and color but possess a very attractive and unique flavor.
Webfoot octopus – A dish that “terrifies” people from many countries is a favorite of Koreans
The diversity of Korean cuisine is also reflected in using the same main ingredient to prepare various dishes such as raw webfoot octopus dipped in mustard, grilled webfoot octopus, webfoot octopus hot pot, etc. Note: if you want to freely experience dishes made from webfoot octopus on your tour to Korea, head to Boryeong, Taean, or the western part of Seocheon, places in the land of Kimchi famous for webfoot octopus fishing.
Mixed rice (Bibimbap)
When talking about Korean spring cuisine, it is impossible to overlook Bibimbap. Although it can be eaten at any time of the year, this dish is more diverse every spring due to the abundance of fresh, colorful, and plentiful vegetables. In addition to the main ingredients used to prepare Bibimbap like beef and eggs, there are also carrots, cucumbers, mugwort, bracken, bean sprouts, etc.
Mixed rice brings a delicious flavor that blends the ingredients of meat, eggs, vegetables, and seaweed
Vegetable soup
Traveling to Korea in the spring, you will be surprised by the appearance of many different types of vegetables and fruits because this is the season of growth and blooming. People have utilized them to create different healthy vegetable soups like dodari-ssukguk or naengi-doenjangguk, which has contributed to making Korean cuisine more unique and attractive.
What could be more refreshing, fresh, and sweet than a bowl of spring vegetable soup!
Strawberries
Strawberries in Korea are usually harvested from mid-March to April, with the South being the area where most strawberries are grown, such as Jeollanam-do, Gyeongsangnam-do, and Chungcheongnam-do. During your spring trip to Korea, when participating in buffet parties, you will see that most dishes use strawberries.
Strawberries – The national fruit loved in Korea
Korean spring cuisine brings a very characteristic, irresistible fresh natural flavor that will surely bring you many interesting things, so do not miss the opportunity to try them all!
Source: Compiled
