32+ Easy Spring Equinox Korean recipes to Refresh Your Taste Buds

As the days grow longer and the chill of winter finally recedes, the Spring Equinox marks the perfect moment to welcome the season of renewal and growth.

In Korean culture, the transition to spring is celebrated with dishes that reflect the freshness and vitality of the new season.

From light soups to vibrant side dishes, Korean cuisine offers a variety of flavors that celebrate the abundance of spring’s first produce.

In this article, we’ll explore 10 delicious Korean recipes that capture the essence of the Spring Equinox, making your celebrations as flavorful as they are meaningful.

32+ Easy Spring Equinox Korean recipes to Refresh Your Taste Buds

The Spring Equinox is a time of balance and new beginnings, making it the perfect occasion to embrace fresh, seasonal flavors.

Whether you’re looking to try something traditional or put a modern twist on a classic dish, these Korean recipes are sure to infuse your spring celebrations with warmth, health, and good fortune.

So gather your ingredients, prepare these dishes, and enjoy a taste of Korean culture as you welcome the beauty of the season!

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a staple in Korean cuisine and a great way to incorporate the bold flavors of fermented kimchi into a warm, comforting stew. This version is keto-friendly with the inclusion of protein-rich tofu and tender pork belly, which replaces high-carb vegetables and noodles found in the traditional recipe.

Ingredients:

• 1 cup of well-fermented kimchi
• 200g pork belly, sliced thin
• 200g firm tofu, cut into cubes
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 teaspoons soy sauce or coconut aminos (for a keto version)
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 small onion, sliced
• 4 cups water or broth
• Salt and pepper to taste
• Fresh green onions for garnish

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the pork belly slices and cook until lightly browned.
2. Add the minced garlic and onion, sautéing for another 2 minutes until fragrant.
3. Stir in the kimchi and gochugaru, cooking for 3-4 minutes, allowing the flavors to meld together.
4. Pour in the water or broth and bring to a simmer. Let the stew simmer for 20 minutes to develop the flavors.
5. Add the tofu cubes and soy sauce or coconut aminos, then let the stew cook for another 10 minutes.
6. Season with salt and pepper to taste, and garnish with fresh green onions before serving.

Kimchi Jjigae is not only rich in flavor but also packed with probiotics from the kimchi and protein from the tofu and pork belly. It is a nourishing and comforting dish that will keep you full while being low in carbs. The warmth of the stew combined with the spicy, tangy kimchi makes this a perfect dish for celebrating the spring equinox with a keto twist.

Bulgogi Lettuce Wraps

Bulgogi is a popular Korean dish known for its marinated beef, which is usually served with rice. In this low-carb version, we replace the rice with crisp lettuce leaves for wrapping. The tender, flavorful beef is complemented by a crunchy, fresh bite of lettuce, making it an ideal springtime lunch that’s keto-friendly.

Ingredients:

• 300g thinly sliced beef (rib-eye or sirloin)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon gochujang (optional for spice)
• 1 tablespoon erythritol or stevia (for sweetness)
• 1 small onion, thinly sliced
• 1 tablespoon sesame seeds
• Fresh lettuce leaves (e.g., Romaine or Butterhead)

Instructions:

1. In a bowl, combine the soy sauce, sesame oil, rice vinegar, grated ginger, garlic, gochujang, and erythritol. Whisk to combine.
2. Add the beef to the marinade and let it marinate for at least 30 minutes, or up to overnight for more flavor.
3. Heat a skillet over medium-high heat and add the marinated beef. Cook the beef for 5-7 minutes, stirring frequently, until fully cooked and browned.
4. Add the sliced onion and cook for an additional 2-3 minutes until tender.
5. Garnish with sesame seeds and serve with fresh lettuce leaves for wrapping.

These bulgogi lettuce wraps are a delicious, low-carb alternative to the traditional rice-based bulgogi. The sweet and savory marinated beef pairs perfectly with the fresh, crunchy lettuce. They make a fun, interactive meal for the spring equinox, offering a fresh and light alternative to heavier dishes while still packing plenty of flavor.

Kongnamul Guk (Soybean Sprout Soup)

Kongnamul Guk is a light and refreshing Korean soup made with soybean sprouts, garlic, and a simple broth. It’s a perfect dish for the spring equinox, symbolizing the renewal of nature. This low-carb, keto-friendly version excludes noodles and rice, focusing instead on the nutritious and protein-packed soybean sprouts.

Ingredients:

• 2 cups soybean sprouts, rinsed
• 4 cups beef or chicken broth (unsweetened and low-sodium)
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 1 green onion, chopped (for garnish)
• Optional: 1 boiled egg, sliced (for added protein)

Instructions:

1. In a pot, heat the sesame oil over medium heat and sauté the garlic until fragrant.
2. Add the broth and bring to a simmer.
3. Stir in the soybean sprouts and soy sauce. Let the soup simmer for 10-15 minutes until the soybean sprouts are tender.
4. Season with salt and pepper to taste.
5. Serve the soup in bowls, garnishing with chopped green onions and a slice of boiled egg if desired.

Kongnamul Guk is a nourishing, light soup that’s perfect for a low-carb, keto diet. The soybean sprouts provide a unique crunch and a refreshing taste, making this dish feel light yet satisfying. It’s an ideal meal for the spring equinox, as it aligns with the season’s focus on renewal and vitality, bringing a taste of fresh spring ingredients to your plate.

Spicy Pork Stir-Fry (Jeyuk Bokkeum)

Jeyuk Bokkeum is a flavorful stir-fry made with tender pork and spicy seasonings. This dish is transformed into a keto-friendly version by skipping traditional sugar and high-carb ingredients while maintaining its characteristic sweet-spicy balance. It’s perfect for the spring equinox with its vibrant flavors and fast preparation.

Ingredients:

• 300g pork shoulder or belly, thinly sliced
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon erythritol or stevia (for sweetness)
• 1/2 onion, sliced thin
• 1 small bell pepper, sliced
• 1/2 zucchini, thinly sliced
• 1 tablespoon sesame seeds
• Fresh green onions for garnish

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Add the sliced pork and cook until browned.
2. Add the garlic, onion, bell pepper, and zucchini to the pan and sauté for 3-4 minutes.
3. Stir in the gochujang, soy sauce, rice vinegar, and erythritol. Cook for another 5 minutes, allowing the flavors to combine and the sauce to thicken.
4. Garnish with sesame seeds and green onions before serving.

This spicy pork stir-fry is rich in flavor but light on carbs. It’s a great way to enjoy bold, zesty Korean flavors without compromising your keto goals. The combination of pork and fresh vegetables provides a balanced, filling meal perfect for the spring equinox.

Tofu and Spinach Soup (Sigeumchi Guk)

Sigeumchi Guk is a Korean spinach soup traditionally made with beef. In this keto-friendly version, tofu replaces the beef, providing a lighter alternative. The spinach brings in fresh, earthy flavors, making it a refreshing dish for the spring season.

Ingredients:

• 200g tofu, cubed
• 2 cups spinach, washed
• 4 cups beef or chicken broth (low-sodium)
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Green onions for garnish

Instructions:

1. Heat the sesame oil in a pot over medium heat. Add the minced garlic and sauté until fragrant.
2. Add the broth and bring it to a boil.
3. Stir in the tofu and spinach, cooking for 5-7 minutes until the spinach is wilted and the tofu is heated through.
4. Season with soy sauce, salt, and pepper to taste.
5. Garnish with chopped green onions before serving.

Sigeumchi Guk with tofu is a light yet satisfying soup, perfect for a spring lunch. The tofu provides protein while the spinach offers plenty of vitamins, making this soup not only nutritious but also deeply comforting. It’s ideal for a low-carb, keto diet, with a fresh, seasonal twist.

Dakdoritang (Spicy Chicken Stew)

Dakdoritang is a flavorful chicken stew that’s traditionally made with potatoes and carrots, which are high in carbs. This keto version eliminates the potatoes and uses cauliflower to maintain the hearty, comforting texture. The stew is packed with spicy, savory flavors perfect for a warming, low-carb lunch.

Ingredients:

• 500g chicken thighs, bone-in and skin-on
• 2 cups cauliflower florets
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon gochujang
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon ground ginger
• 1 tablespoon rice vinegar
• 2 cups chicken broth
• 1 teaspoon sesame seeds
• Fresh green onions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium-high heat. Add the chicken thighs and brown them on all sides.
2. Add the garlic and cook for 1-2 minutes until fragrant.
3. Stir in the gochujang, soy sauce, ginger, and rice vinegar, mixing well.
4. Add the chicken broth and cauliflower florets, bringing the stew to a boil. Reduce the heat and simmer for 25 minutes or until the chicken is fully cooked and tender.
5. Garnish with sesame seeds and green onions before serving.

Dakdoritang is a bold, spicy stew that delivers on flavor while staying keto-friendly. The cauliflower offers a satisfying alternative to traditional carb-heavy ingredients, making this stew a perfect dish for the spring equinox. It’s warming and filling, yet light enough to align with your low-carb diet.

Grilled Mackerel (Godeungeo Gui)

Grilled mackerel is a simple yet delicious dish that emphasizes the natural flavors of fresh fish. Mackerel is rich in omega-3 fatty acids and makes for a nutritious, low-carb lunch. The grilled fish, seasoned with salt and pepper, is a perfect complement to the freshness of spring.

Ingredients:

• 2 mackerel fillets
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Brush the mackerel fillets with sesame oil and season with salt and pepper.
3. Place the fillets on the grill and cook for 4-5 minutes on each side, until the fish is fully cooked and the skin is crispy.
4. Serve with lemon wedges and garnish with fresh parsley.

Grilled mackerel is an incredibly simple yet flavorful dish that makes a perfect low-carb meal. Its rich, savory taste and crispy skin make it irresistible, while the lemon and parsley add a refreshing touch. It’s an excellent option for a spring equinox lunch, celebrating the season with fresh, wholesome ingredients.

Spicy Cucumber Salad (Oi Muchim)

Oi Muchim is a quick and refreshing Korean cucumber salad that’s typically served as a side dish. This version is keto-friendly, using a spicy dressing made with gochugaru, sesame oil, and vinegar. The crispness of the cucumbers, paired with the savory, tangy sauce, makes it a great accompaniment to any meal.

Ingredients:

• 2 medium cucumbers, sliced thin
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon gochugaru (Korean red pepper flakes)
• 1 teaspoon sesame seeds
• 1/2 teaspoon salt

Instructions:

1. Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture.
2. In a separate bowl, mix together sesame oil, vinegar, soy sauce, gochugaru, and sesame seeds to make the dressing.
3. After the cucumbers have released moisture, drain them and toss with the dressing.
4. Let the salad marinate for about 10 minutes before serving.

Oi Muchim is a wonderfully refreshing and crunchy salad that pairs well with any main dish. The spicy, tangy dressing adds depth to the cucumbers, while the sesame oil gives it a nice richness. It’s a light, keto-friendly side perfect for balancing out a hearty Korean meal.

keto Kimchi Pancakes (Kimchi Jeon)

Kimchi Jeon is a popular Korean savory pancake made with kimchi and a simple batter. This keto version replaces traditional flour with almond flour to keep the dish low-carb, yet still crispy and delicious. It’s a great snack or side dish for a spring lunch.

Ingredients:

• 1 cup kimchi, chopped
• 1/4 cup almond flour
• 1 egg
• 1 tablespoon coconut flour
• 1 tablespoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Green onions for garnish

Instructions:

1. In a bowl, combine the chopped kimchi, almond flour, coconut flour, egg, salt, and pepper. Stir until well mixed.
2. Heat sesame oil in a skillet over medium heat.
3. Pour the kimchi batter into the skillet, flattening it to form a pancake. Cook for 3-4 minutes on each side until crispy and golden brown.
4. Serve with chopped green onions for garnish.

Keto Kimchi Pancakes are a delicious and satisfying low-carb alternative to traditional Korean pancakes. The almond flour provides the perfect texture, and the kimchi adds a punch of flavor. It’s a great way to enjoy the flavors of kimchi in a new, keto-friendly form for a fresh spring meal.

Keto Banchan (Side Dish): Spicy Garlic Broccoli (Maeun Manul Gochu)

Korean banchan (side dishes) are often small, flavorful portions that accompany main meals. This spicy garlic broccoli is a perfect keto-friendly banchan that balances spicy, savory, and garlicky flavors. It’s light but nutrient-dense, making it an ideal accompaniment for your spring equinox meal.

Ingredients:

• 1 head of broccoli, cut into florets
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 teaspoon soy sauce or coconut aminos
• 1 teaspoon sesame seeds
• Fresh green onions for garnish

Instructions:

1. Steam or blanch the broccoli florets for about 3-4 minutes until tender but still vibrant green. Drain and set aside.
2. Heat sesame oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the gochujang and soy sauce, then add the broccoli. Toss well to coat evenly in the spicy sauce.
4. Cook for 2-3 minutes, allowing the flavors to combine. Garnish with sesame seeds and chopped green onions before serving.

Spicy garlic broccoli is a flavorful and easy-to-make banchan that adds a savory, spicy touch to your meal. It’s keto-friendly, full of nutrients, and adds a fresh, green element to your spring equinox spread, helping you celebrate with a healthy twist.

Keto Korean Beef Soup (Galbitang)

Galbitang is a traditional Korean soup made with short ribs, typically served with noodles or rice. This keto-friendly version replaces the high-carb noodles with zucchini noodles (zoodles) to keep the dish low-carb while maintaining its rich, savory flavor. It’s perfect for a warm and comforting lunch to celebrate the season.

Ingredients:

• 500g beef short ribs
• 1 medium zucchini, spiralized into noodles
• 6 cups beef broth (low-sodium)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon green onions, chopped

Instructions:

1. In a large pot, add the beef short ribs and enough water to cover. Boil for 5 minutes to remove impurities, then drain.
2. Refill the pot with beef broth and add the beef ribs back in. Simmer for 2-3 hours until the beef is tender and falls off the bone.
3. Remove the beef from the soup, shred it, and discard any bones. Return the beef to the pot.
4. Add soy sauce, sesame oil, garlic, salt, and pepper, and simmer for another 10-15 minutes.
5. Just before serving, add the zucchini noodles and cook for another 2-3 minutes until tender.
6. Garnish with chopped green onions before serving.

Galbitang is a comforting, rich soup perfect for keto diets. The beef short ribs provide rich flavor, while the zucchini noodles replace the traditional carb-heavy noodles. It’s a nourishing dish that’s perfect for the spring equinox, offering warmth and satisfying protein.

tofu Kimchi Stir-Fry (Dubu Kimchi)

Dubu Kimchi is a classic Korean dish that combines stir-fried kimchi with tofu. This version uses firm tofu to provide protein, while the fermented kimchi adds a spicy, tangy kick. It’s an easy, quick dish to prepare for a low-carb, keto-friendly lunch.

Ingredients:

• 1 block of firm tofu, cubed
• 1 cup kimchi, chopped
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (optional for extra heat)
• 2 garlic cloves, minced
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon sesame seeds
• Green onions for garnish

Instructions:

1. Heat sesame oil in a pan over medium heat. Add the cubed tofu and cook until browned on all sides, about 5-7 minutes.
2. Add the minced garlic and kimchi to the pan, stirring to combine. Cook for 2-3 minutes until the kimchi is heated through.
3. Stir in gochujang (if using) and soy sauce. Let the mixture cook for another 2-3 minutes to allow the flavors to meld.
4. Garnish with sesame seeds and chopped green onions before serving.

Tofu Kimchi Stir-Fry is a delicious, keto-friendly dish that combines the spiciness of kimchi with the smoothness of tofu. It’s a great way to enjoy the fermented goodness of kimchi in a low-carb, high-protein meal that fits perfectly into your spring celebration.

Keto Korean BBQ Chicken (Dak-Galbi)

Dak-Galbi is a popular Korean BBQ dish, typically made with chicken marinated in a spicy sauce. This keto version uses a sugar-free marinade and skips the traditional carb-heavy side dishes. The result is a flavorful, satisfying dish perfect for a spring equinox lunch.

Ingredients:

• 500g chicken thighs, boneless and skinless
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• 1 teaspoon sesame seeds

Instructions:

1. In a bowl, mix together soy sauce, gochujang, sesame oil, garlic, apple cider vinegar, and ginger to make the marinade.
2. Add the chicken thighs to the marinade and let it sit for at least 30 minutes or overnight in the fridge.
3. Heat a grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, until fully cooked and browned.
4. Garnish with sesame seeds before serving.

Keto Korean BBQ Chicken is a simple yet flavorful dish that brings the heat of Korean BBQ without the carbs. The marinade imparts a deep, savory flavor to the chicken, making it a perfect centerpiece for your spring meal. It’s delicious and light, ideal for the season.

Keto Japchae (Korean Glass Noodles Stir-Fry)

Japchae is a beloved Korean dish made with glass noodles, vegetables, and sometimes beef or pork. This keto-friendly version swaps the glass noodles for spiralized zucchini or shirataki noodles to keep the dish low-carb, while retaining the vibrant flavors and textures of the original.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 200g beef, thinly sliced (or chicken for an alternative)
• 1 tablespoon sesame oil
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon gochujang (optional for extra spice)
• 1 tablespoon sesame seeds
• Green onions for garnish

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add the beef and cook until browned.
2. Add the garlic, onion, and bell pepper, sautéing for 2-3 minutes until softened.
3. Stir in the zucchini noodles and cook for another 2-3 minutes until tender but not soggy.
4. Add soy sauce and gochujang (if using), stirring to coat the noodles and vegetables.
5. Garnish with sesame seeds and green onions before serving.

Keto Japchae offers the essence of the beloved Korean noodle dish, without the carbs. The spiralized zucchini provides a low-carb alternative to the glass noodles, while the savory and slightly spicy flavors make this dish a perfect spring lunch.

keto Kimchi Egg Bowl

This Kimchi Egg Bowl combines the flavors of tangy, spicy kimchi with soft scrambled eggs. It’s a quick and simple low-carb, high-protein dish perfect for a light spring equinox lunch or even breakfast. It’s easy to make and full of flavor.

Ingredients:

• 2 eggs
• 1/2 cup kimchi, chopped
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon sesame seeds
• Green onions for garnish

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add the chopped kimchi and cook for 2-3 minutes until heated through.
2. Crack the eggs into the pan and scramble them with the kimchi. Stir in soy sauce.
3. Cook until the eggs are soft but set, about 2-3 minutes.
4. Garnish with sesame seeds and green onions before serving.

The Kimchi Egg Bowl is a quick and satisfying dish, combining the richness of scrambled eggs with the zesty, spicy flavor of kimchi. It’s low in carbs and perfect for a light, protein-packed meal to enjoy as part of your spring equinox celebration.

Note: More recipes are coming soon