100g of dried Ulleungdo bujigaengi greens

Unlike on the mainland, all wild vegetables on Ulleungdo are grown using a 100% natural open-field cultivation method rather than greenhouses. As they are seasonal vegetables, they are harvested when their taste and aroma are at their peak, processed into dried greens, and sold year-round. Spring on Ulleungdo begins with wild greens. Among them, one of the greens that signals this beginning is Bujigaengi namul. Young sprouts grow cozily in the snow in early spring; as the snow gradually melts, they always retain moisture, resulting in a tender texture and a soft bite.

Blended against the backdrop of the pristine waters of the East Sea, the clear sunshine untainted by pollution and the fresh sea breeze blend together, creating a taste that is distinctly different from greens cultivated on the mainland. Due to Ulleungdo's climate characteristics, there are many cloudy, snowy, and rainy days, resulting in limited sunlight; consequently, a rich, deep aroma emanates from the leaves. You can think of it as a type of mainland aster, but the taste differs significantly from mainland greens not only in aroma but also in texture. Harvested under the warm spring sunshine of Ulleungdo when they are at their tenderest and freshest, they are processed through repeated boiling, drying, and kneading to make dried greens, allowing you to enjoy the fragrance and taste of spring all year round. We hope you create a fragrant spring table every day with Ulleungdo wild vegetable bujigaengi.