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Volatile components of Youngaa denticulate and Amaranthaas lividus, Korean wild vegetables, were collected by Steam Distillation-Extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty one components, including 10 alcohols, 2 esters, 6 aldehydes, 5 ketones, 3 hydrocarbons, 2 acids and 3 miscellaneous ones were confirmed in Youngia denticulate. Fifty eight components, including 12 alcohols, 4 esters, 5 aldehydes, 9 ketones, 3 acids, 2 phenols and 6 miscellaneous ones were confirmed in Amaranthus lividus_
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