A Hint of Spring in Midwinter: Korean Chive Harvests
Creatrip Team
2 months ago
In Korea, chives (buchu) mark seasonal traditions — used as garnishes in regional soups like Seoul’s seolleongtang and Busan’s pork soup (dwaeji-gukbap). Though field-grown chives are in season from spring to autumn, greenhouse-grown chives reach peak quality in midwinter. Different regions have unique names for chives (e.g., jeongguji, sol, jol, seouri) and varieties (broad-leaf and thin-leaf). In Gyeongnam’s Okjong-myeon, greenhouse cultivation produces tender, pungent chives even in freezing weather; local harvests supply major markets and are enjoyed fresh in simple dishes like chive bibimbap. The piece highlights how controlled cultivation brings “spring” flavors into winter and celebrates chives as more than a garnish — a seasonal star in Korean cuisine.
