Growing Vegetables In South Korea – Calendar

Growing Vegetables in South Korea

Hello gardeners, we are back with a new topic today and the topic is all about growing vegetables in South Korea and the vegetable planting calendar of South Korea. Do you live in South Korea and do you want to grow your own vegetables? Well and then you will need to follow this complete article to grow vegetables in South Korea. In this article, we will also mention all requirements for growing vegetables in South Korea.

Introduction to Growing Vegetables in South Korea

Korean vegetable plants that you can very easily grow in your home garden. Whether it is in the ground or containers. Don’t wait any longer and start your vegetable garden this spring. Korean vegetable gardening styles begin thousands of years ago. Korean landscaping occasionally embraces a modification to nature that also includes human advantage. The underlying perfect idea is to create a space that tolerates people to enjoy the peace of the natural environment. An occasionally vegetable garden in Korea includes multiple components integrated in a pleasing way such as plants and shrubs, flowers, water features, rocks, bridges, walls, paths, and even seating areas.

A Step-by-Step Planting Guide for Growing Vegetables in South Korea

Growing Cucumber
Growing Cucumber (Image credit: pixabay)

For new vegetable gardeners, concerned to learn how to begin a new vegetable garden fastly, it’s important to observe a method that keeps within a limited budget, needs minimal skills, and gets you growing quickly. Vegetable gardening is increased. People want to know where their vegetables are coming from, but if you don’t begin your garden right, it will be a short-lived exercise, trouble with weeds, too much exertion, and disappointing results. Today, we are going to share step-by-step instructions for how to begin a vegetable garden. This method doesn’t need an enormous financial investment or major building skills, but it does need some elbow grease and a small budget. All good things in life need a bit of exertion, and a vegetable garden is no different.

The key is the sun. Full sun receives direct sunlight. That means selecting a site that receives at least six to eight hours of full sun every day. Yes, the sun is lower in the winter and higher in the summer, so if you are selecting a spot for your vegetable garden in the early spring, you will have to consider the level of sunlight reaching the suitable location later in the growing season. Just do your very best and choose the sunniest spot possible.

Basic Things for Growing Vegetables in South Korea

#1 Select a container

Edibles are one category of vegetable plants where bigger containers are near always improved. Such as tomatoes, bell peppers, eggplants, and similar fruiting vegetables choose large-size containers. Tolerate at least 12 inches or more in diameter and depth so plant roots have growing room. Bigger containers help retain soil moisture and soil temperatures constant, which also helpful edibles as they grow.

Container-grown edibles must have very good drainage. Containers should have several wide drainage holes, so excess water freely runs through. The vegetable plant roots of your edibles should never sit in soggy soil. Breathable containers, such as naturally porous terra cotta, help keep oxygen flowing around the soil to waiting roots. For heat-loving exotic vegetables, such as tomatoes, dark-colored containers absorb heat and help retain roots and soil warm.

  • 4 to 5: container size is 4 to 5 inches for these vegetables chives, lettuce, radishes, other salad greens, basil, coriander
  • 6 to 7: container size is 6 to 7 inches for these vegetables bush beans, garlic, kohlrabi, onions, Asian greens, peas, mint, thyme
  • 8 to 9: container size is 8 to 9 inches for these vegetable pole beans, carrots, chard, cucumber, eggplant, fennel, leeks, peppers, spinach, parsley, rosemary
  • 10 to 12: container size is 10 to 12 inches for these vegetable beets, broccoli, okra, potatoes, sweet corn, summer squash, dill, lemongrass

#2 Sunlight Requirements

Vegetables require full sun a minimum of six to eight hours of direct sunlight per day. For at least six hours, the sun should be directly rising onto the plants closely every day of the season. Raw weather and overcast days are not counted. No artificial partial shade trees are blocking sunlight from full-sun vegetables. Partial Suns are vegetables that require at least four hours of sunlight per day but frequently survive with less than four to six hours of direct sunlight. These are usually listed as partial sun or partial shade vegetables in the garden ground. The partial sun usually means that the vegetable plants could still do well with more sun, and partial shade frequently means that the plant would do improve with four to six hours as a maximum. Vegetables that do well in less sunlight 2 to 4 hours are frequently called light shade or shaded plants. Some partial shade vegetable plants are also light shade, includes cauliflower and many spices.

#3 Choosing the right soil

Vegetable plants need different soil conditions, and knowing what you have tolerates you to make better planting options. Although total soil types can be better, it’s best not to try too extreme a change a thin, alkaline soil formed over limestone bedrock will have a high pH—perfect for lavender, but lethal for Pieris, rhododendrons, and other vegetable plants that need deep, acidic, humus-rich well-drained soil. Adding peat or chemicals to increase the soil’s acidity may solve the problem in the short term, but water rising from the ground rock will ultimately return the ground to its original state. The consistency and drainage of well-drained soil can also positively affect construction projects, such as ponds or building foundations, so plan carefully to avoid disappointment. Use a pH test to analyze your well-drained soil. Most vegetable plants prefer conditions that are moderately above or below pH 7. But be aware some, such as rhododendrons, prefer alkaline conditions, while many vegetables survive in alkaline soil.

#4 Water Regularly

Apply water 2 to 3 times a week and water deeply each period as opposed to a brief, shallow watering per day. Watering deeply moistening the well-drained soil to a depth of six inches is perfect will supports plants to send roots well into the garden ground. Deep roots usually help vegetable plants better sustain stresses caused by hot and dry weather conditions. You will lose less water to evaporation by watering before the heat of the day sets in. If you get water on plant leaves, they’ll have a well-being of time to dry, which decreases the chance of fungal and disease problems than if you water late every day.

#5 Harvesting

Harvesting vegetables at the right stage of grown-up make sure the best taste and quality. Many vegetables should be chosen around the summer to maintain vegetable plant productivity. The period, frequency, and procedure of harvesting vary depending on species. Vegetables, like standard sweet corn, usually have a very small harvest time. Others, such as many of the root plants, can remain in the garden ground for several weeks with little effect on their taste. Some vegetables, like summer squash, have to be harvested near daily. Other vegetable plants, such as tomatoes, can be harvested every week. Use the normal time to choose and enjoy your favorite vegetables.

South Korean Vegetables to Grow In Spring Season

Among many, here are the first 4 plants that are the most popular Korean vegetables, even if you don’t have a backyard because these all do well in large sufficient containers and you can start them as early spring as possible to soon as the soil temperature goes above 10℃ 

  • Green Onions

Green onions are such an essential part of Korean cooking that it is hard to do without this beautiful fragrant vegetable. Green onions used in Korean cooking can be divided into widely 3 types that are Daepa, Jjokpa, and Silpa. Sometimes green onions are called Korean Leek; these are wide Korean Green Onions. Fully grown, they are very hard and stronger in taste than regular green onions but still more succulent than a standard Leek.

How to Grow: To Start vegetable seed indoors for ahead. Start if your weather condition is too cold and about 8 to 10 weeks before the last frost date and then transplant to an outdoor ground or bigger container. If you live in warmer climate conditions, then sow seeds directly outside. The sprouts are really thin and very small so don’t examine them. For longer white branches, mound earth up and over the bottom stem.

How to harvest: Either pull out the whole green onion plant or transplant about 1 to 2 inches above the well-drained soil, leaving the roots in. The greens will grow back up so you can have a good time harvest it again in a few weeks. Bunching onions may be harvested at any stage of growth, from microgreen to full grown-up.

  • Perilla Leaves

Perilla leaves are beautiful Korean herbs that are in the mint family Lamiaceae. They are everyone’s favourite for sheathing and they add great minty and basil-like flavour to many recipes. The garden ground perilla seeds deulkkae Karu powder and perilla seed oil or delirium are individual Korean seasonings that give many Korean dishes their special flavour that no other vegetable seasoning can substitute.

Different Korean Seed Varieties: In the Korean markets, you will usually see just one type of Deulkkaennim are also called Perilla frutescent var frutescens or Perilla frutescens Britt. Korean Perilla can come in green on top and bottom of the leaf or green on top and moderately purple underneath and both work fine. Don’t get confused with Japanese Shiso Perilla Frustescens var crisps which come in both green and red leaves and the corners are a lot more jagged looking. Shiso also has a very well-defined flavour that’s beautiful in Japanese food but just does not work well with Korean food.

How to grow: To start seedlings indoors 4 to 6 weeks before the last frost if you have cold climate conditions and long winters but people find direct seeding in early spring when fear of frost has passed works the very best. They work very well in pots too so you could also plant in big containers, to start with, and take them outside when it gets warmer.  They require light to germinate. Once they sprout, they will self-seed and propagate like weeds the following throughout the year. You can also cut the plant once the seeds are set in, dry them, and shake off the seeds to collect your own Ddeulkkae that is perilla seeds.

How to harvest: harvest unique leaves from the bottom up, or break off the top to promote branching into more white stems.

  • Chives

Chives are probably the very easiest plant to grow between all of the vegetables listed here because it’s a perennial annual plant and self-propagating. Between, Korean Chives used in Korean cooking is different from the chives you see at regular supermarket stores. These yummy chives have thick flat leaves like giant grass and have a beautiful garlic flavour as much stronger than the graceful small chives you may be used to but works ideally in Korean dishes. Korean Buchu or chives are also called garlic chives, Asian chives, Chinese chives, and Chinese leek. 

In case if you miss this: How To Grow Cabbage In Polyhouse.

Chives
Chives (pic source: pixabay)

How to Grow: Sow seeds directly in the spring or summer season after the last frost in the sun or partial shade. Retain soil moist if the soil is too dry, it will not grow much. Harvest by cutting just above garden ground level.

How to Harvest: Similar to green onions, chives like to grow back when transplant. Harvest by cutting above garden ground level and it will grow back full every time. It is improved to cut frequently than not as they to be disposed to grow tough and moderately woody if left too long. Some people also like to harvest flowers to add to my dishes. They have a likely mild chive flavour.

  • Lettuce

There are too many different varieties of lettuces so it’s very hard to limit to just a few plants but overall, these are the lettuce seeds that you can get from any local Korean store. And you don’t have to plant exactly these. You can plant any normal red leaf or green leaf lettuce, even romaine lettuce works as an ssam substance or in any green salads.

You may also check this: How To Grow Rose Flowers In Greenhouse.

Lettuce
Lettuce ( pic source: pixabay)

In incorporation to the fact that lettuces go bad pretty fastly in your refrigerator, lettuces also are a lot more succulent and sweeter when you grow them fresh at home. They grow very well in pots and many Koreans grow them in containers in their apartment balcony so you know they grow well in pots.

How to grow: Lettuce requires a lot of water and, due to strong full sunlight, people think they do improve in partial shade. Overall, lettuce does improve in cooler temperatures and they will bolt when it gets too warm so don’t plant during hot dry weather conditions. Once it bolts, it will begin to taste bitter and won’t be very good to eat raw.

How to harvest: choose individual leaves from the outer corners of the lettuce so the smaller inner ones continue to grow or transplants the lettuce but leave the bottom stem and branches and roots and they will regrow. Once it bolts, you can ensure bolted lettuce kimchi so try that when it happens next time.

South Korean Vegetables to Grow In Early Summer

These are very beautiful summer vegetables to have in any garden ground. Among, both summer Squash and Cucumbers probably are the very best grown in the ground in big containers as they can get completely big.

  • Squash

One of the vegetables is the most popular summer squash in South Korean squash. Korean squash is different from normal zucchini they are more to be disposed, juicier, and even moderately sweet. Koreans love to add Hobak to everything but also love to steam the leaves to ensure ssam or squash seasoning them with Doenjang.

Different Hobak Varieties: There are mainly 2 different kinds of Korean Squash and is also called Hobak.

Aehoba:  Cucurbita Duchesne, which means baby summer squash, is longer shaped and has very soft but thick skin. It is used in many Korean dishes like Hobak Jeon, Hobak Buchimgae, Vegetarian dumplings, and even tried to make sure Hobak Namul.

Put Hobak:  Cucurbita moschata, also named as avocado squash in English because of its shape, has a very moderately sweet flavour, and is best for making Hobak Jjigae but can be used in other dishes as well to taste. Since these two squash varieties are completely interchangeable.

How to grow: Squash adopts warm temperatures. Sow seeds directly in spring and summer after the last frost in a warm, they require a sunny location. Retain soil moist and water deeply now and then. You can let it sprawl on the garden ground or train to climb a trellis to improve air circulation. Squirrels like to take a bite so prevent it from those critters!!

How to harvest: Squash grows very fast once the fruit sets so observe on it every day and don’t let it grow too big no bigger than 4 to 5 inches large because then it’s no longer to be disposed of and forms hard seeds.

  • Korean Chilli Peppers

If you like Korean food and spicy then these may be the Korean vegetables to grow Gochu. Plant a very few chilli pepper plants in the garden ground or even in containers. Put Gochu should be your first option to plant as it is the most versatile. If you have more space and want to make sure Kimchi or Gochujang, you can pepper plant Hong Gochu varieties and make your own Gochugaru.

Korean Chilli Varieties: Koreans like chillies and so there are just too many different varieties to select from but one can divide them widely into Put Gochu young green peppers and Hong Gochu are grown-up red peppers. Hong Gochu comes either fresh or dried. They are spicy but also have a moderately sweet flavour.

Put Gochu: Put Gouch is the most popular versatile eaten fresh with ssamjang or added to stews, sauces, or pickled. Between Put Gochu or green peppers, you have the very tend ones

How to grow: To start seeds inside 6 to 8 weeks before the last frost date if you want to get ahead begin and you live in a cold-weather condition. Seeds will not germinate in wet soil and planting out too early many effects on growth. Chilli’s like warm weather so transplant in late spring and early summer. The soil temperatures at least above 15℃ in a very warm and requires sunny location. Plants must dry out quite before watering it doesn’t like humidity conditions, don’t water too frequently, and water deeply when you do.

  • Cucumbers

There’s nothing improve than having fresh cucumbers directly from the garden to make sure cucumber kimchi and green salads or making pickles with it. You can grow Korean cucumbers because they make a big difference in quality and flavour in Korean cooking.

Korean Cucumber Varieties: Korean Baekdadagi is a very crunchy cucumber with lots of juice and to be disposed of skin and this is the most popular variety sold at supermarkets in Korea. It’s great for pickling, kimchi, and for eating fresh. There’s also Gashi which is dark green, thinner, and completely prickly. Best used fresh only so because of that it’s not very most popular. Finally, Cheong Oi is also very dark green and grows very well in the warmer, southern region of Korea but the flesh gets easily soft-hearted so it’s not good for kimchi or pickling.

The seeds sold in us are mostly just the Baekdadagi kind. You can also grow pickling cucumbers or Japanese cucumbers if you can’t notice Korean cucumber seeds.

How to grow: Sow seeds directly in late spring and early summer season after the last frost in a warm, they require a sunny location. Or begin seeds indoors and cut the plants when the weather warms. Retain soil moist. The best growing temperatures 18 to 20℃ but can be warmer. Cucumber fruits will curl up if there’s no room to grow so it’s very best to train the plant to climb a vertical trellis or ladder to improve air circulation and straighter-looking cucumber fruits. Also, very easier to harvest. Be make sure to harvest cucumbers at the right period, if you let them grow too old, they will begin to become stronger, yellow, and even bitter. Koreans make sure with old cucumbers.

  • Chrysanthemum Leaves

People usually failed to grow these beautiful leaves last year because they planted them too late in the spring season and they got too hot and dry too quickly. But it self-seeded last fall and it went crazy this spring

How to grow – Sow in seeds directly in spring or late summer or early fall. It will be excellent with light shade in summer. It’s pretty very easy to grow but requires good moisture and cooler temperatures. Similar to Perilla, you can harvest the top young white stems and they will grow into more branches. Seed depth ¼ to 1/2, and container spacing is 1 to 2 inches, 14 to 20-row spacing.

  • Korean Cabbages

When you see Korean Cabbages, you are possibly thinking about the big enormous napa-style cabbages that you make kimchi with. But these cabbages require a lot of space, effort, period, and a bit of skill to grow very well. And these days, you can buy napa cabbages beauty easily from supermarket stores.

These are two great Korean cabbages to grow in your vegetable garden ground that you can use in your daily Korean cuisine and also make kimchi with. But if you have a lot of land space and would still like to grow very well napa-style cabbage for Kimchi you can buy Hwi Mo Ri seeds.

Bomdong: these cabbages don’t sheathe tightly as they grow but spread out like a flower. Bomdong Geotjeori recipe. These tastes are very good and fresh so it’s great for making fresh fast kimchi, green salads, or eating ssam with the inner leaves.

Putbaechu: these are cabbages that usually people like making soup with and they make great kimchi too. They are very similar to Bomdong but they do sheathe and form upright shapes, are completely fibrous, and have a bit of a long green flavour so they are not good to eat fresh but are beautiful as Kimchi or cooked in soups.

Vegetables Planting Calendar in South Korea

vegetablesPlanting seasonGerminationHarvest
Green onionsSpring season10 to 15 days120 to 150 days
ChivesSpring season2 to 3 weeks70 days
PerillaSpring season14 days60 to 70 days
SquashSummer season7 to 14 days65 to 75 days
Korean chilli peppersSummer season1 to 3 weeks70 to 100 days
LettuceSpring season7 to 12 days45 to 70 days
CucumberSummer season7 to 10 days55 to 60 days

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