Cold Snap at Production Sites and Rising Demand Drive Price Hike
The price of spring cabbage has been rising, driven by the popularity of "Spring Dong Bibimbap" on social media platforms. Analysts attribute this temporary supply instability to both increased seasonal vegetable consumption and frost damage in the main production areas.
According to the Korea Agro-Fisheries & Food Trade Corporation's Agricultural Products Distribution Information (KAMIS), as of March 3, the average wholesale price for 15 kg of top-grade spring cabbage at the Garak Market in Seoul was 44,739 won, about 10,000 won higher than a month ago. On February 11, the price for the same grade soared to as much as 60,456 won, reflecting significant price volatility over the past month.
The upward trend in prices is also evident in the retail market, including large supermarkets. While the price per head of spring cabbage hovered around 2,000 won last year, there are now cases where it exceeds 5,000 won.
The background to this price increase is also linked to the impact of "Spring Dong Bibimbap" trending on social media. The simple recipe-blanching spring cabbage and mixing it with rice, chili powder, and sesame oil-spread rapidly through SNS and video content, resulting in increased consumption. The fact that it is a quick and easy dish using seasonal vegetables has especially attracted attention among younger consumers.
In fact, online platforms are flooded with recipes and photos of Spring Dong Bibimbap. Some even joke that "the next trend after Dubai chewy cookies will be Spring Dong Bibimbap," reflecting how quickly related content has spread and how continued interest remains high.
Conditions in the production areas have also contributed to the price increase. The main production region, Jeollanam-do, experienced a cold snap just before the Lunar New Year holidays, causing a temporary reduction in shipments. This, combined with increased consumption, further intensified upward pressure on prices. According to a representative from the Korea Agro-Fisheries & Food Trade Corporation, "Due to the influence of social media and broadcasting, demand for spring cabbage has expanded significantly, to the extent that it is clearly felt even in the production regions."
Spring cabbage is a type of cabbage planted in winter, with the relatively warm southwestern coastal regions such as Wando and Jindo in Jeollanam-do serving as the main production areas. Typically, it is sown outdoors from late September to October and harvested from December through March of the following year. Compared to regular cabbage, its leaves are softer and sweeter, making it a popular seasonal vegetable for fresh kimchi and as an ingredient in bibimbap.
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