The last weekend of March is here — the chill is finally easing and outfits are getting lighter. Any plans for Saturday or Sunday?
Sure, blooming flowers are tempting. But there’s one seasonal treat you don’t want to miss: fresh spring produce that practically breathes life back into you.
After hunkering down all winter, our bodies rev up in spring and crave more vitamins and nutrients. Seasonal ingredients often do more than any tonic. Below are the must-try foods to taste on a weekend outing or to brighten your table.
Spring Greens
Spring greens are the season’s showstoppers. Think naengi (peppery shepherd’s-purse-like greens), dalrae (garlicky wild chives), and sseumbagwi (a pleasantly bitter leaf). They carry an earthy aroma that only spring can deliver. Naengi is especially rich in protein, calcium, and iron, so it’s brilliant for beating that sluggish spring feeling. Toss a handful into a bubbling pot of doenjang (soybean paste) stew and the whole house perks up.
Don’t skip dalrae — its sharp, garlicky kick and vitamin C are great for skin and fatigue recovery. Chop it finely, mix into hot steamed rice with a simple sauce, and suddenly you don’t need many side dishes. This weekend, swing by your local market and grab some fresh greens.
Flounder and Mugwort Soup
There’s a saying: “Flounder in spring, gizzard shad in autumn.” Right now, flounder is at its peak. After spawning, the fish gets plump and its flesh turns mild and clean-tasting. Add bright young mugwort and simmer — you’ve got one of spring’s most restorative soups.
Mugwort’s subtle bitterness cuts any fishiness and creates a clear, deep broth. One spoonful and you’ll whisper, “This is spring.”
If you’re heading to the southern coast this weekend, trying flounder-and-mugwort soup at a local spot is non-negotiable. A bowl of that clear broth feels like winter’s heaviness has been rinsed away.
Webfoot Octopus (Jjukkumi)
March through May is jjukkumi season. Late March is when the eggs — called “rice in the head” — begin filling the mantle, and that’s when aficionados get excited. Jjukkumi is rich in taurine, making it a perfect pick-me-up for lazy spring days.
Spicy stir-fried jjukkumi is a crowd-pleaser, but to savor the season try it briefly blanched as a cold dish or in a shabu-shabu with crisp vegetables. The springy, chewy texture bursts in your mouth and delivers pure seasonal joy.
Places like Seocheon hold festivals around this time, so combining flower viewing with fresh jjukkumi makes for an ideal spring weekend plan.
Sea Pineapple (Sea Squirt)
If spring greens are the land’s messengers, the sea answers with sea pineapple — a bright, slightly bitter flavor that wakes the palate.
Sea pineapple is often thought of as year-round, but its glycogen peaks in spring, making now the tastiest time. Bite into its deep-red flesh and you’ll get an initial bitter note that melts into a sweet finish. It’s addicting.
Sea pineapple also contains cynthiol, linked to hangover relief and potential respiratory benefits. It’s great for clearing the throat during pollen and dust season. Mix sea pineapple with hot rice, shredded seaweed, and sesame oil for a simple, sublime sea-pineapple bibimbap. This weekend, let a little ocean air brighten your table.
Asparagus
The surprise spring pick? Asparagus. Often pegged as a Western side, asparagus is harvested in spring here too and is a nutritional powerhouse. The name itself evokes new shoots and spring vitality.
Asparagus packs far more asparagine — the fatigue-fighting amino acid — than bean sprouts. For a spring weekend breakfast, wrap spears in bacon and grill lightly, or blanch and toss into a salad for satisfying crunch. Paired with steak, asparagus not only balances flavors but completes a nutritionally sound spring meal.
