Osinban

About the dish

Osinban, the 'five pungent greens' platter, marks Ipchun — the first of the 24 solar terms and the start of spring. The sharp, fresh greens were eaten to rouse body and mind after a long winter; Buddhist temples, however, forbade these five.

Key ingredient

Spring greens (bomnamul) — dallae, naengi and ssari-style herbs that wake the appetite with vitamins; their faint bitterness eases spring fatigue and aids the liver. In season all spring, nationwide.

Ingredients

Main: rice, water dropwort, garlic chives, wild chives, radish, carrot · Seasoning: cho-gochujang, sesame oil, sesame

Simple recipe

1. Gather five fresh spring greens.
2. Blanch or dress each one.
3. Arrange on a plate by color.
4. Add a vinegared chili dressing.
5. Serve as an appetizing seasonal dish to welcome spring.

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A Glass · Traditional pairing