Spring Cabbage Bibimbap Goes Viral, But Health Experts Warn of Hidden Risks

A "spring cabbage bibimbap" trend is sweeping South Korean social media, following the recent "Dubai chewy cookie" craze.

The viral sensation began when a 2008 clip of TV personality Kang Ho-dong enjoying the dish resurfaced online. The short-form video has garnered over 5 million views, sparking a "bibimbap challenge" featuring seasonal vegetables including spring cabbage, shepherd's purse, and wild chives. The trend has rattled distribution markets, with spring cabbage prices surging nearly 30% over the past month.

The dish's simple preparation method—seasoning spring cabbage with red pepper flakes, fish sauce, minced garlic, and sugar or plum syrup, then mixing it with rice—has fueled its popularity. Adding eggs and red pepper paste enhances the umami flavor.

Traditional Medicine Touts Liver Benefits

Spring cabbage, a leafy vegetable sown in winter and harvested in spring, differs from regular napa cabbage with its smaller, spreading leaves and sweeter taste. Its calcium content is twice that of eggs and comparable to milk, while iron levels also exceed those of regular cabbage.

The vegetable contains 1,015mg of beta-carotene per 100g—six times more than napa cabbage's 171mg. Its vitamin C content of 30.18mg per 100g is double that of regular cabbage, aiding toxin elimination and immune function.

Rich in amino acids and fiber, spring cabbage promotes intestinal health by fostering beneficial gut bacteria and preventing constipation. Its antioxidant properties help combat aging and improve skin condition after winter.

Classical texts including "Donguibogam" document spring cabbage as beneficial for restoring fatigued liver function. "Bencao Gangmu" states the vegetable "opens blocked stomach passages and aids digestion to treat internal organs."

Experts Urge Caution on Sodium, Sugar Intake

Despite its nutritional benefits, preparation methods can undermine health advantages. Heavy use of anchovy fish sauce or soy sauce increases sodium intake, while sugar and plum syrup add to sugar consumption. Those with hypertension or diabetes should exercise particular caution.

In traditional Korean medicine, spring cabbage is classified as a cold-natured food that overwintered in the ground. Excessive consumption may cause abdominal pain or diarrhea. Combining it with warm-natured ingredients such as chili peppers, green onions, ginger, or glutinous rice flour can neutralize this effect.

"Spring cabbage is a seasonal vegetable that can help boost immunity and replenish bodily fluids for spring wellness," said Lee Je-kyun, director of Daegu Jaseng Korean Medicine Hospital. "Rather than blindly following social media recipes, consumers should consider their individual constitution and eating habits for balanced intake—only then can spring cabbage fulfill its nutritional potential."