❄️Winter🌸Spring

Green Onion (Large)

대파Daepa

Allium fistulosum

蔥白(Chongbaek) - White of the scallion — the white base is the medicinally active part蔥(Chong) - Scallion/green onion

Green onion (총백/蔥白) is extensively documented in the Donguibogam under 채부 총백조, noted for its warm nature and ability to disperse wind-cold. The white base (총백) is specifically the medicinal part, used to treat early-stage colds with chills. IMPORTANT NOTE: Daepa is classified as one of the 오신채 (五辛菜, five pungent vegetables: garlic, green onion, wild chives, leek, and asafoetida) that are strictly prohibited in Korean Buddhist temple cuisine. These herbs are believed to stimulate anger and desire, hindering spiritual cultivation. In secular Korean cuisine, however, daepa is indispensable — it forms the aromatic foundation of virtually every soup and stew.

New to Green Onion (Large)?

Is this edible?

Yes! Korean green onion (daepa) is used in virtually every Korean dish — it is as fundamental as salt and soy sauce. The large Korean variety is thicker and more flavorful than Western scallions.

What does it taste like?

Similar to a leek crossed with a green onion — more robust and sweeter than thin scallions, with a savory depth that intensifies when cooked. The white part is pungent; the green part is milder.

Where to buy

Korean grocery stores (H Mart, Lotte) sell the authentic thick Korean daepa. Regular scallions from any supermarket are a reasonable substitute, though you will need more of them. Leeks can substitute in soups.

How to prepare

Trim the root end and any wilted outer layers. Slice diagonally for soups and stir-fries. Mince finely for garnishes and dipping sauces. The white and light green parts are used for cooking; the dark green tops are used for stocks.

Pro tip: Save the root ends and dark green tops in a freezer bag — they make excellent additions to vegetable stock (chaesu). A generous amount of sliced daepa added at the very end of cooking a soup gives a fresh, aromatic lift.

Traditional Medicine

Source: Donguibogam (동의보감)

Nature (性)

Warm (溫)

Flavor (味)

pungent

Target Organs (歸經)

Lung (肺), stomach

Benefits

immunity
Disperses wind-cold pathogens and releases the exterior — a primary cold remedy
풍한을 발산하고 표를 풀어준다
Source: 동의보감 [탕액편] 채부 총백조
circulation
Promotes yang qi circulation and resolves cold stagnation
양기를 통하게 하고 한응을 풀어준다
Source: 동의보감 [탕액편] 채부 총백조
digestion
Warms the spleen and stomach, promotes qi flow
비위를 따뜻하게 하고 기를 통하게 한다
Source: 동의보감 [탕액편] 채부

Key Compounds

Allyl sulfidesQuercetinVitamin CFolic acid

This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.

Seasonal Availability

❄️Winter🌸SpringAvailable year-round

Winter daepa (겨울 대파) is sweetest, as cold concentrates sugars in the white base. Available year-round but peak flavor in cold months.

Processing Methods (법제)

Thin slicing (rings)(송송 썰기)

Slicing releases volatile sulfur compounds that provide both aromatic flavor and dispersing medicinal action.

Consumption Tips by Health Goal

Cold treatment

Boil the white base (총백) in water with ginger and drink hot at onset of cold with chills. Note: Daepa is one of the 오신채 (five pungent herbs) avoided in Buddhist temple cuisine.

Culinary Profile

Flavor

White base is sweet and pungent; green tops are milder and grassy; becomes deeply sweet when caramelized

Texture

Crisp and juicy raw; silky and sweet when slow-cooked; slightly slimy if overcooked in soup

Common Uses

Essential aromatic in soups, stews, and braisesGarnish (sliced green tops) for nearly all Korean dishesPajeon (green onion pancake) main ingredientGrilled whole as a side dish

Western Substitutes

Large scallionsLeeks (for cooking, similar sweetness)Spring onions

New to Green Onion (Large)?

Traditional Medicine

Benefits

Key Compounds

Seasonal Availability

Processing Methods (법제)

Consumption Tips by Health Goal

Culinary Profile

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