Cabbage Cools Rising Meat Prices, Becoming family Favorite as Temperatures Fluctuate
SEOUL, September 15, 2025 – As Korean families grapple with fluctuating meat prices, a surprisingly affordable and versatile side dish is gaining popularity: fresh cabbage. Recent data from KAMIS indicates wholesale cabbage prices currently hover around 5,000 won per head as of mid-September – a stable level compared to last August’s higher prices driven by summer rains and heatwaves. Though, experts predict demand, and perhaps prices, will rise as kimjang (customary kimchi-making) season approaches.
This has led to a surge in demand for smaller, pre-packaged cabbage options in markets and hypermarkets, making it accessible even for one- or two-person households looking to enjoy the seasonal vegetable without a significant financial burden.
But cabbage isn’t just a budget-pleasant filler; it’s a flavour enhancer that elevates meat dishes, earning it a place as a family favorite. The crisp texture and slightly peppery taste of fresh cabbage provide a welcome contrast to rich meats like samgyeopsal (pork belly) and bulgogi (marinated beef), cutting through the grease and adding a refreshing element. It also complements seafood, mitigating fishiness with its clean flavor.
Beyond traditional pairings, cabbage is finding its way into modern dishes like bibimbap (mixed rice with vegetables and meat) and gimbap (Korean seaweed rice rolls), demonstrating its adaptability to contemporary tastes while remaining rooted in Korean culinary tradition.
“Cabbage’s appearance is excellent as it is alone, but with other foods, the taste is doubled,” notes a recent observation on the popularity of the vegetable. “If you eat it on a warm rice,you can feel the fresh rich taste different from kimchi.”
The timing of cabbage’s rising popularity is also linked to seasonal health concerns. September’s significant temperature swings between day and night can weaken the body’s immunity.Cabbage, rich in vitamins and antioxidants, offers a nutritional boost, and its high moisture content helps combat the dryness of autumn air. The spicy, salty flavors common in cabbage preparations also stimulate appetite, a welcome benefit during seasonal shifts.
Traditionally, saejeol (fresh cabbage) represents the vibrancy of the season on the Korean dining table. While kimchi is a fermented food designed for long-term preservation, saejeol offers an immediate taste of the harvest. Autumn cabbage,in particular,is prized for its sweetness and crispness,enriching the Korean culinary experience.Its simple readiness and nutritional value make it a healthy and economical choice, regardless of price fluctuations.