This study evaluated wild Allium species as functional food ingredients and investigated the quality, antioxidant properties, and taste profiles of Cheongpomuk, a traditional Korean mung bean starch gel, supplemented with Allium spurium powder. A. spurium exhibited the highest total polyphenol content among the three species screened. Cheongpomuk samples were prepared with 0, 3, 6, 9, and 12% A. spurium powder and analyzed. Increasing the powder concentration raised moisture content and lowered pH. Lightness decreased, while greenness and yellowness increased. Texture analysis revealed reduced hardness, cohesiveness, chewiness, and gumminess and increased adhesiveness with increasing powder concentration. Antioxidant properties, including total polyphenol and flavonoid contents, ABTS and DPPH scavenging activities, increased in a concentration-dependent manner, with the highest values observed in the 12% treatment. Electronic tongue analysis indicated enhanced sourness, saltiness, and umami with increasing powder addition, while the 6% treatment exhibited a relatively balanced profile. Overall, A. spurium powder improved the antioxidant potential of Cheongpomuk but negatively affected texture at higher levels. The 6% treatment provided a formulation level that balances enhanced functionality with acceptable quality characteristics; however, further studies are warranted.