Before spring arrives, spring ddong, spring ddong, as you pronounce itit even makes your lips roundspring ddong, go out to the kitchen garden and push aside the lingering snowand briskly shake off winter like dry scalesthin out and eatspring ddong, rinse in cold water and eat wrapped in ssam with doenjangAhn Do-hyun, from Spring Ddong
The season has come for spring cabbage that survived winter, lying flat against the field. Unlike napa cabbage that hides its core toward the ground, spring cabbage opens its leaves toward the sky and greets spring with its whole body.
Spring cabbage is also called "flat cabbage" or "tteok cabbage." The name comes from the way its leaves grow low and spread out broadly.
There are several theories about the origin of the name spring cabbage. The most widely known is that people called it "spring ddong," saying it looked like cow droppings in the field, and then softened the sound to "spring dong." Poet Ahn Do-hyun also playfully said, "I want to eat a heap of spring ddong and squat by the kitchen garden to take a big dump."
Other theories include that it became "spring + dong (meaning low)" from the meaning "a low-growing cabbage that comes in spring," and that it became "spring dong" from the meaning "a cabbage eaten in spring after enduring winter (dong)."
The vitality of spring cabbage that has endured winter is condensed into abundant nutrients and delivered to our bodies. Rich in calcium, potassium, beta-carotene, and vitamins, it solidly serves as a health vegetable that helps restore immunity during the cold winter and the change of seasons.
It is also high in dietary fiber. It is perfect for people who suffer from constipation as physical activity drops in winter. Abundant potassium helps discharge sodium and helps regulate blood pressure.
The main production area of spring cabbage is Haenam in South Jeolla Province. In addition to Haenam, it is widely grown in the Honam region, including Wando and Jindo. The saltiness of the sea breeze seeps into the leaves and adds sweetness. The wrinkles on the leaves formed by repeatedly freezing in the cold wind and thawing in the sun create spring cabbage's signature crunchy texture.
Spring cabbage is sweeter and less bitter than regular napa cabbage. It is easy to eat raw. Tossed as fresh geotjeori, its crunch, sweetness, and seasoning fill the mouth. It is also good for doenjang soup. Along with the savory broth, it delivers the scent of spring.
Recently on social media, "spring cabbage bibimbap" proof shots are trending. Videos and reviews claiming to have made the "spring cabbage bibimbap" that became a hot topic for Kang Ho-dong's "mukbang reaction" on the past KBS variety show 1 Night 2 Days are pouring in. There are even reactions saying it beats the "Dubai jjondeuk cookie." The views of videos related to "Kang Ho-dong spring cabbage bibimbap" on YouTube reach about 1 million.
How much of a buzz is it? According to the trend analysis firm Some Trend, mentions of "spring cabbage bibimbap" rose 888% from the 19th of last month to the 18th of this month. In particular, short-form (short videos) on social media such as Instagram and YouTube reportedly surged.
Actual consumption is also increasing. On Coupang, a 500g pack of domestic spring cabbage (3,250 won) ranked No. 2 in best purchases based on cumulative sales over the past 30 days. It appears that more than 50,000 people bought it in a month.
☞spring cabbage bibimbap recipe
①Cut off the base of the spring cabbage, slice it into bite-size pieces, wash it under running water 3–4 times, then drain.
②Mix the seasoning in a bowl and gently toss with the spring cabbage.
*Seasoning: 4T gochugaru, 4T anchovy fish sauce, 1T maesil-cheong (plum syrup), 1T allulose, 1T minced garlic, 1T sesame oil, sesame seeds
③Put rice in a bowl, top with spring cabbage geotjeori, 2 spoons of sesame oil, and 2 fried eggs, then mix.
④According to taste, add gochujang and perilla oil and mix again.
Tip: For spring cabbage, choose ones whose leaves are not too large and have a vivid light-green color.