Spring greens, March through April
Korean Spring Greens: Naengi, Dallae, and Mugwort
A March and April guide to naengi doenjang-jjigae, dallae muchim, mugwort soup, and restaurants with verified naengi dishes.
Cooking and building the meal
Choose by aroma and cooking time
Use naengi or mugwort when you want their fragrance in a broth. Choose dallae for a fresh, pungent muchim or soy dressing. Naengi becomes gentler in doenjang broth, while dallae loses its character when cooked for too long.
Set the prep order first
Scrape soil from naengi roots and rinse them several times. Clean dallae around the bulb and season it just before eating. Remove tough stems from young mugwort. If making more than one dish, start the soup and finish the muchim last.
Use the short season well
- Blanch naengi, squeeze it dry, and freeze it in cooking portions.
- Dallae soy sauce can be served with rice or tofu.
- Use tender mugwort in soup and reserve firmer leaves for dough or rice cakes.
Eating out and choosing a restaurant
Restaurants with verified naengi dishes
The KoreaEats menu records for these restaurants name naengi doenjang-jjigae. Naengi is seasonal, so confirm current availability and opening hours before traveling.
Restaurants to compare
Recipes to continue with
Frequently asked questions
Can naengi and dallae replace each other?
They both signal spring, but naengi suits soups and stews while dallae works better in muchim and soy dressing. Avoid simmering dallae for long.
When should I season spring greens?
Naengi and mugwort can be prepared before cooking. Season dallae right before serving so it stays crisp and does not release too much water.