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There is no place like Korea in the spring! The roads are painted cotton candy pink with cherry flowers. Traditional Korean cooking is very much about seasonal ingredients and many springtime recipes require fresh herbs, vegetables, and milder foods suited for the season. These recipes reflect the Korean idea of consuming food as medicine, which help the body’s natural balance maintain throughout the seasons. These dishes, which range from tasty soups to cold, fresh noodles, are a must-try during springtime.
Doenjang-jjigae
A popular Korean soybean paste stew, doenjang-jjigae, is particularly consumed in the spring. This dish, which is mostly made with doenjang (fermented soybean paste), is nutrient-dense and umami-flavoured. Common ingredients used include tofu, seasonal veggies such as zucchini and mushrooms, and occasionally anchovies for flavour. It's easy to prepare: simply sauté your vegetables in a pot and then pour the doenjang and water or broth. Bring it to a boil and simmer, until all ingredients are soft. Doenjang-jjigae goes well with kimchi and steaming rice.
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Jjolmyeon
This is a cool noodle dish that's ideal for warmer spring days. Jjolmyeon, which is made with chewy wheat flour noodles, is usually served with a spicy and sour sauce composed of sugar, vinegar, sesame oil, and gochujang (Korean chilli paste). In this dish, common colourful toppings of sliced cucumbers, carrots, boiled eggs, and sometimes meat or shellfish are used. To make this, the noodles are cooked according to instructions on the pack and then washed with cold water. The noodles are then tossed with sauce and toppings.
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Mulhoe
Mulhoe, a traditional Korean cold raw fish soup that is particularly enjoyed in warmer months. Gochujang or gochugaru (red pepper flakes) diluted in water or broth is used to make a chilled spicy soup that is served with thinly sliced raw fish and vegetables like cucumber and radish. To ensure freshness and improve flavour, marinate fresh fish slices in vinegar or lemon juice before making mulhoe. Add your preferred veggies and fish to the cold broth. Garnish with sliced green onions or sesame seeds.
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Gyeran-jjim
A Korean savoury side dish, gyeran-jjim is a fluffy steamed egg custard. Fresh eggs are the star of this simple and tasty dish. The custard can be simmered with any vegetables, seafood, or scallions. Whisk eggs with water or broth until thoroughly blended, then transfer to a steamer dish or heatproof bowl to produce gyeran-jjim. It normally takes 15 to 20 minutes to steam over low heat until it takes on the consistency of a soft custard.
Samgyetang
Due to its warming properties and health advantages, samgyetang, a nourishing ginseng chicken soup is typically served on hot summer days, but it may also be enjoyed in the spring. This nutrient-dense and tasty dish is made using a whole young chicken filled with glutinous rice, ginseng root, garlic, jujube (Korean dates), and other herbs.
To make samgyetang, put the stuffed chicken in a saucepan with water and bring it to a boil. Then, cook it until it is soft, which should take one to one and a half hours, depending on its size. The end product is a fragrant soup that gives you inside warmth and a ginseng-related energy boost.
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