It grows naturally in submontane and mountainous area in Korean peninsula where its young leaves are used as namul.

In Korean, it is called goryeo-eongeongkwi (고려엉겅퀴, literally "Goryeo thistle") and gondeure (곤드레).

Mid cauline leaves are arranged alternately, ovate or wide lanceolate, green, and 15–35 centimetres (5.9–13.8 in) long, with tapering end, spiny or even margins, and leafstalks.

Upper cauline leaves are smaller, lanceolate with pointy ends, shorter leafstalks, and spiny margin.

[3] A well-known speciality of Jeongseon is gondeure-namul-bap, a type of namul made with dried gondeure, seasoned with perilla oil, and served over rice.