|Top Five Seasonal Fall Foods in Korea|
For each of Korea’s four distinct seasons, a different set of foods takes center stage in Korea’s culinary scene. Autumn marks the season of three of the nation’s most popular kinds of seafood: blue crabs, jumbo shrimp (prawns), and gizzard shad. Plump blue crabs are cooked in savory soup or steam dishes, while gizzard shads are enjoyed either raw as sashimi or grilled. Succulent and fleshy prawns are also great eaten raw or grilled, and the most common method for eating prawns in Korea is to peel them and dip them in a vinegar, red chili-pepper paste dressing.
Blue crab (꽃게): delicious, nutritious, and reasonably priced
Blue crabs are in season in spring and autumn. The abundant, creamy roe of the pre-spawning female crabs are best enjoyed in the spring, while the flaky, plump meat of the male crabs is a delicacy best enjoyed in autumn. Crabs are prepared in a variety of ways and can be made into spicy crab soup with vegetables and other seafood, or can be steamed, shelled, and eaten plain. Another delicacy is gejang, or raw crab marinated in soy sauce or red chili-pepper paste sauce. Prepared in any form, freshly caught crabs are a true seafood lover’s delight.
Jumbo Prawns (대하): Feast for the Eyes & Palate
Jumbo prawns are a mouthwatering fall specialty to even those who don’t generally eat seafood. Those caught at sea are not easy to find outside local fishing areas, as these short-tempered crustaceans die quickly after they’re caught. Compared to farmed prawn, jumbo prawns caught at sea have longer antennas, thicker shells, and chewier meat.
Top centers for sea-caught blue crabs and jumbo prawns
In the fall, blue crabs and jumbo prawns are caught in large quantities in the west coast. In 2013, the catch is twice as large as in 2012, and the quality is great. A large number of local and international tourists are heading to the coasts of Chungcheongnam-do to enjoy freshly-caught blue crabs and jumbo prawns.
☞ Anmyeondo Island, Taean-gun, Chungcheongnam-do
Gizzard Shad (전어): Rich & Deep Flavor
In the fall, gizzard shads store up plenty of nutrients for the long, cold winter, meaning they are packed with healthy oils and plenty of flavor. The best months to eat on these delicious fish are between late September and mid November. Larger gizzard shads are higher in fat, so make sure to pick a fish over 15cm to enjoy the fish’s true taste.
Top center for sea-caught gizzard shad
Fall gizzard shads are caught in large quantities off the west coast and southern coasts. In the fall, gizzard shads are more popular than blue crabs and prawns due to their widely enjoyed flavors. The catch in 2013 has also been bountiful, so local and international tourists have been traveling in crowds to fish markets and beaches in areas where the fish is caught.
☞ Muchangpo Beach, Boryeong-si, Chungcheongnam-do
Pine mushrooms (송이버섯) bursting with flavor
Pine mushrooms are considered the best among the hundreds of types of edible mushrooms in Korea. They only thrive on live pine trees and are harvested in autumn. Pine mushrooms are referred to as diamonds in the forest for their high nutritional value and efficacy. The mushroom is great for preventing adult diseases and protecting the stomach. More than anything, it is known for its cancer prevention qualities.
Pine mushroom production centers
Pine mushrooms are primarily picked in mountainous areas in the Taebaek Mountain Range and Sobaek Mountain Range. The thickesed in size are considered the best, and are picked in Yangyang County in Gangwon-do. Next are those picked in Uljin, Bonghwa, and Cheongdo counties in Gyeongsangbuk-do. Other well-known production centers include Inje County in Gangwon-do, Andong and Yeongju cities in Gyeongsangbuk-do, and Danyang County in Chungcheongbuk-do. Pine mushrooms can be kept for a certain extended period of time after they are harvested. There are many restaurants specialized in pine mushroom dishes in the production centers listed above.
☞ Bonghwa Songi (Pine Mushroom) Festival
Persimmon (감), a sweet and healthy dessert
• Photo courtesy: NongHyup (upper right)
Persimmon is a major autumn fruit in Korea. Depending on the level of processing, it is called by different names: hongsi refers to persimmon ripe to a color of yellow-orange or dark red-orange with no astringent taste; gotgam is persimmon peeled and dried under the sun and the wind; and bansi is seedless persimmon. Persimmon is high in vitamins A, B, and C, and minerals. In Korea, a common saying is, “Just stand under a persimmon tree and you are sure to get healthy.” The fruit is particularly good for the skin and for getting over a hangover. The fruit is also highly effective for stopping diarrhea-related symptoms, so most advise against consuming persimmons in large quantities to prevent blockage.
Persimmon production centers
The nation’s largest production of persimmon comes from Sangju in Gyeongsangbuk-do. In Waenam-myeon County in Sangju, there is a gotgam village with 400 or so households dedicated to drying persimmon (into gotgam). Farmers dry persimmons from mid-October to early November, and the sight of persimmons hanging to dry is quite impressive. Other well-known persimmon production centers are Yeongdong County in Chungcheongbuk-do, Cheongdo County in Gyeongsangbuk-do, and Gimhae City in Gyeongsangnam-do.
☞ Yeongdong Dried Persimmons Festival
#. There is also a variety of autumn seasonal foods like apple, pear, mussel, and sea cucumber. If it is difficult to visit fishing villages for seafood, visit the Noryangjin Fisheries Wholesale Market in Seoul or the Sorae Fish Market in Incheon.
☞ Korea Tourism Organization homepage (Korean, English, Japanese, Chinese, German, French, Spanish, Russian)
Last updated on October 18, 2013