Springtime Food in Korea
- Grounded Kitchen
- Apr 12
- 3 min read
As winter fades and the cherry blossoms bloom, springtime in Korea is a time of renewal – not just in nature, but on the plate too. It’s a season when the food gets fresher, lighter, and more vibrant, as people begin to shed the hearty stews of winter in favour of crisp vegetables, zingy spices, and nourishing bowls that celebrate what’s in season.
At Grounded Kitchen, we’ve always taken inspiration from Korean food culture, and spring is one of our favourite times of year to explore it. So let’s take a little culinary tour through a Korean spring and see how it ties beautifully into our own approach to feel-good food.
What Do People Eat in Korea During Spring?
Springtime meals in Korea are all about fresh, seasonal ingredients and restoring balance to the body after the cold months. Think cleansing broths, fresh greens, and lighter, energising flavours. Many spring dishes are designed to help recharge the body and boost energy levels, often with ingredients known for their health benefits.
Here are a few stars of the season:
Naengmyeon (Cold Noodles): A refreshing, slightly tangy noodle dish that becomes a go-to as the weather warms.
Spring Namul (Wild Greens): Various mountain herbs and greens like minari (water dropwort), garlic shoots, and ssuk (mugwort) are blanched and seasoned with sesame oil and garlic.
Kimchi Variations: While kimchi is a year-round staple, spring brings lighter, fresh kimchis like pa-kimchi (green onion kimchi) or yeolmu-kimchi (young radish kimchi).
Jesaengchae: A springtime salad made from shredded vegetables, often seasoned with gochujang, vinegar, and sesame.
These dishes use minimal oil, celebrate raw or gently cooked ingredients, and balance bold flavours with natural textures. They’re exactly the kind of food that gives your body a boost without weighing you down.
Spring Flavours and Ingredients
In spring, Korean cooking is full of zippy, bright flavours: tangy vinegars, citrus, sesame, and fermented pastes like gochujang and doenjang (fermented soybean paste). These are paired with fresh veg like spinach, radish, carrot, cucumber, and courgette, often served raw, pickled, or quickly tossed in a pan.
Spices and seasonings like chilli flakes (gochugaru), garlic, and toasted sesame add warmth and balance to the coolness of the seasonal veg.
Eating Lighter, Feeling Better
As we move into the warmer months, it's natural to want to eat lighter – but that doesn’t mean sacrificing flavour. Korean springtime food culture reminds us that lighter food can still be rich in taste and texture, especially when you focus on balance, variety, and quality ingredients.
This way of eating fits perfectly with the Grounded Kitchen philosophy: bowls that are stacked with colour, goodness, and layers of flavour. Whether it’s a zingy gochujang rice bowl, a tofu ssambap wrap, or a fresh superfood quencher, we’re all about food that makes you feel as good as it tastes.
How Grounded Kitchen Brings Korean Spring Vibes to the UK
We might not have cherry blossoms on every corner, but you can absolutely get that springtime feeling when you walk into Grounded Kitchen. Our menu is designed to help you fuel your body, without compromising on taste.
You’ll find dishes loaded with spinach, spring onion, beetroot, avocado, carrot, and coriander – the kind of ingredients that align beautifully with spring in Korea. Our flavours are rooted in the same traditions too: spicy, tangy, nutty, and deeply nourishing.
And with options to customise your bowl or bao to your taste, it’s easy to keep things light, fresh, and just how you like it.
Let Spring Inspire Your Plate
So as the days get longer and the sun finally starts showing up again, let Korean spring food culture inspire a little seasonal reset. Whether you’re looking to eat a bit lighter, boost your energy, or just try something new, Grounded Kitchen has your back.
Swing by your local store and build your bowl the springtime way: fresh, feel-good, and full of flavour.
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