Spring cabbage, priced at 3,490 KRW per bag, and washing and mixing it completes a meal. The short-form of a scene from “1 Night 2 Days” spreads… SNS-certified recipes increase. Following the Dubai chocolate cookie craze, the trend of homemade meals intersects with health pleasure and retro trends. The consumption is concentrated on limited seasonal vegetables as the season ends in 2–3 months.
This article, by reporter Han Jun-jin from Edaily, explores popular food trends, from new products to those making a comeback. The goal is not just simple reviews but understanding why certain products are popular or why they were launched. The article spans from gum to gourmet steak. This is a “Naedon Naesan” (review purchased with personal money) review. –Editor’s note
The trending food on social networking services (SNS) lately isn’t cakes or desserts but vegetables—specifically, ‘spring cabbage’ observed piled in a supermarket vegetable corner. The fact that a bibimbap ingredient from childhood suddenly became trendy seemed interesting, prompting a trial.
Spring cabbage is currently the hottest seasonal ingredient. A scene from KBS variety show ‘1 Night 2 Days’ broadcast in 2008, where Kang Ho-dong eats spring cabbage bibimbap, has been re-edited into short form and spread online, leading to numerous follow-along posts. It’s dubbed the ‘next trend food’ after Dubai chocolate cookies. A significant feature is that it’s a homemade dish rather than restaurant fare.
Purchasing spring cabbage was cost-effective at 3,490 KRW for a large bag, about 873 KRW per 100g. Surprising in quantity, only the core was used for bibimbap, while tough outer leaves are saved for use in soups or side dishes. The seasoning largely used ingredients already at home, embodying a ‘fridge-clearing’ meal.
Handling requires some attention—cutting off the base, separating the leaves, soaking in water for 5 minutes, and washing both sides to remove dirt. The subsequent process is simple—mix 2 tablespoons of red pepper powder, 1 tablespoon each of soy sauce and fish sauce, 1 tablespoon of allulose, ½ tablespoon of vinegar, ½ tablespoon of minced garlic, sesame oil, and sesame seeds. Combine with 150g of spring cabbage and instant rice. Top with a fried egg for completion, taking less than 30 minutes including cleaning time.
The initial bite reveals a distinct flavor, with crunchy freshness and the savory blend of sesame oil and soy sauce. Despite its mild profile, it remains intriguing and reminiscent of childhood meals, albeit perceived as contemporary rather than retro.
The cost-to-satisfaction ratio is notably high, producing a sufficient meal for a mere 3,000 KRW. Adding seaweed flakes enhances the umami, while additional sesame seeds enrich the flavor, explaining its replication trend. Unlike pricey or time-intensive foods, it’s readily made at home.
The spring cabbage bibimbap trend differs from straightforward recipe proliferation, as spring cabbage isn’t for storage like kimchi cabbage, but seasonal. Leaf coarseness and flowering limit edibility as March ends, boosting immediate consumption. Last month’s sales in large marts like E-Mart increased by over 100% from the previous year.
The generational appeal is intriguing: familiar to older generations yet novel to Millennials and Gen Z, this ‘unfamiliar familiarity’ may drive its popularity. A melding of retro sentiment, health food image, and easy preparation suits health pleasure consumption trends.
As dessert trends lull, attention shifts to vegetables. Rising prices prompt interest in home-cooked over purchased meals. The spring cabbage season wraps up soon, heightening its appeal— unlike Dubai chocolate cookies which were more for show, spring cabbage bibimbap is more integrated into daily life. While it’s uncertain if it will reappear next season, this spring, spring cabbage stands out as an exceptionally hot item.