A bear and a tiger appear in the Dangun myth. Hwanung gives them a test: if they want to become human, they must endure in a cave for 100 days, eating only mugwort and garlic. The tiger gives up halfway, but the bear endures, becomes Ungnyeo, and later gives birth to Dangun Wanggeom. In this story, mugwort and garlic have long been passed down as symbols of trials and endurance.
However, some historians suggest that the "garlic" appearing in Samguk Yusa may actually have been wild chives. Monk Iryeon recorded garlic in the original text of Samguk Yusa as "蒜 (san)." This Chinese character does not refer only to the garlic (大蒜) we mention today; it is a broad expression that also indicates various Allium plants, including wild chives (小蒜).
The garlic widely cultivated on the Korean Peninsula today is known to have come via China after the Silla period. Because of this, some argue it is more natural to interpret the plant in the Dangun myth as wild chives, a native plant of the Korean Peninsula. Folklorists also note that mugwort and wild chives symbolize vitality and regeneration in spring, aligning with the myth's symbolism.
◇Seosan, a specialty area for wild chives… spring flavors nurtured by loess and sea breeze
Wild chives, which bring a breath of spring to the table, are in season. Wild chives are characterized by plump bulbs and deep green leaves. The leaves resemble Chinese chives, and the bulbs are similar to small garlic. Their distinctive pungent aroma is perfect for reviving an appetite dulled over the winter.
In our history, wild chives were closer to a foraged ingredient than a long-cultivated crop. They often grew naturally along the edges of fields, paddy ridges, and low hills.
South Chungcheong's Seosan is cited as a major production area for wild chives. About 60%–70% of domestic wild chive output comes from this region. Seosan wild chives were also the first in the country to register a geographical indication group mark.
Seosan has a natural environment well-suited for cultivating wild chives. Loess soil rich in organic matter and minerals, sea breezes blowing in from the West Sea, and ample sunlight combine to favor wild chive growth. In spring, wild chives grow in the mountains and fields all around.
Wild chive cultivation in Seosan began in earnest in the 1960s. People started to grow what they had foraged from mountains and fields in their kitchen gardens. In the 1970s, they even adopted plastic greenhouse cultivation earlier than the Seoul metropolitan area. This cultivation base built the reputation of "Seosan wild chives" today.
◇Wild chives that aid recovery… a spring vegetable that chases away spring fatigue
The compound that gives wild chives their pungency is allicin. It is known to help with recovery and vigor. It also helps lower cholesterol, pairing well with meat.
Rich in vitamins A, B group, and C, as well as calcium and various minerals, they help alleviate spring fatigue and strengthen immunity. However, because heating causes significant nutrient loss, it is best to eat them raw when possible.
When choosing wild chives, pick ones with plump bulbs and thick cloves, and with fresh root and leaf tips.
For prep, peel the outer skin of the bulb and remove the black protuberances inside the root. Then soak in water mixed with vinegar for about 3 minutes and rinse under running water.
☞ Wild chive and cucumber muchim recipe
① After removing impurities from inside the roots of the wild chives, wash thoroughly and cut into bite-size lengths.
② Rub the cucumber with coarse salt to wash, remove the seeds, and slice on the bias.
③ Cut the wild chives into 4–5 cm lengths, and halve the cucumber and slice on the bias.
④ If you mix the sauce in advance and let the red pepper flakes bloom, the color and flavor will be more vibrant.
Sauce: 3T dark soy sauce, 1T sugar, 2T vinegar, 1T red pepper flakes, 1T sesame oil
⑤ Add the sauce to the cucumber and wild chives, toss gently, and finish with sesame oil and toasted sesame seeds.
※ Tip: As time passes, cucumbers release moisture and the flavor weakens, so it is best to make only as much as you will eat.