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| Spring in Korea [Source] Korea Tourism Organization, Yang Seong-young |
Korea is known for its distinct four seasons, each bringing unique ingredients that enrich the country’s culinary traditions. Each season offers different fresh ingredients, inspiring a wide array of traditional dishes. Today, let's explore the essence of Korean seasonal cuisine with recipes that highlight Korea's seasonal flavors
1. Spring – A Symphony of Fresh Spring Greens
As winter fades and the earth warms, fresh greens begin to sprout, signaling the arrival of spring. In Korea, spring greens are integral to traditional dishes, with popular choices like mugwort (ssuk), water parsley (minari), shepherd’s purse (naengi), wild chive (dallae), fatsia shoots (durup), aster (chwinamul), and Korean parsley (chamnamul). These greens are cherished for their health benefits, helping to rejuvenate the body after winter’s cold.
A. Spring Greens Bibimbap: A Bowl Full of Fresh, Warm Energy
Spring greens bibimbap is a healthy and vibrant dish that combines seasonal greens with gochujang (Korean red chili paste) over rice. Each green offers a unique flavor, creating a harmony of tastes that captures the essence of spring. This is a refreshing meal that energizes the body, making it a popular choice as a side or main dish during the season.
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| Bibimbap [Source] Korea Tourism Organization, IR Studio |
Recipe:
- 100g water parsley (
- 100g aster (chwinamul)
- 100g Korean parsley (chamnamul)
- 100g Shredded radish
- Gochujang
- Sesame oil
- Cooked rice
- 1 egg (optional)
[Preparation]
① Prepare Greens: Briefly blanch the aster and Korean parsley in boiling water, then rinse in cold water, drain, and set aside.
② Clean and Cut Minari: Wash the minari in vinegar water, rinse thoroughly, and chop it into bite-sized pieces.
③ Season the Greens: Toss the aster and Korean parsley in a simple mix of soy sauce, salt, garlic, and sesame oil.
④ Blanch Minari: Quickly blanch the minari for about 30 seconds.
⑤ Prepare Fried Egg: Fry an egg to your desired doneness.
Assemble and Serve: Place rice in a bowl, arrange the greens and fried egg on top, and add gochujang and sesame oil to taste. Mix well before eating.
Sources:
Tips:
The recipe by YouTuber Maangchi may differ slightly from this version.
Spring greens are typically available in Korean markets between April and May.
If specific greens are unavailable, you can substitute minari with celery, aster with spinach, and Korean parsley with arugula for a similar flavor profile.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
B. Ssukbeomuri (Mugwort Rice Cake)
Mugwort is a commonly used ingredient in Korean cuisine during the spring, appearing in dishes like mugwort soup, pancakes, rice cakes, and especially in Ssukbeomuri. Ssukbeomuri is a traditional Korean rice cake made by mixing rice flour with mugwort, resulting in a light herbal flavor combined with a mild sweetness – a perfect seasonal snack that celebrates spring.
Recipe:
- 120g mugwort, 2 cups rice flour (400ml)
- 5 tbsp mixed Three-colored Bean Jelly
- 5 tbsp sugar, ½ tsp flower salt
- 8-10 tbsp water, 1 tbsp vinegar
- 900ml water, ½ tbsp coarse salt
② Prepare Three-colored Bean Jelly; also you can add dried fruits like jujube, cranberries, or raisins to taste.
③ In a bowl, combine rice flour, sugar, and flower salt.
⑤ Sift the mixed rice flour through a coarse sieve.
⑥ Line a steamer with a damp cloth and sprinkle a thin layer of sifted rice flour.
⑦ In the other bowl, gently mix the Three-colored Bean Jelly and mugwort, then combine with the rice flour.
⑧ Bring water in the steamer to a boil, add coarse salt, place the Ssukbeomuri mixture in the steamer, and steam for 30 minutes.
Sources:
Naver Blog, Alkong’s Sweet Factory (Korean)
Tips:
The recipe on YouTube Maanchi may vary from the above instructions.
Edible mugwort can be found in Korean markets, especially from March to May.
If mugwort is hard to find, please contact a local Korean community for guidance.
You can purchase a Korean-style steamer from Korean markets, Asian grocery stores, specialty kitchen stores, or on Amazon (Korean steamer).
You can also purchase three-colored bean jelly from Korean markets.
Three-colored bean jelly is a traditional Korean side dish made with three different types of beans, such as kidney beans, green beans, and black beans.
Please refer to the following blog post for information on Korean ingredients.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
Notice:
Mugwort in Europe may differ from Korean mugwort and may not be edible; ensure you use a food-safe variety..
2. Summer: Refreshing Cold Dishes and Nourishing Foods
In summer, Korea’s hot and humid climate often requires energy-restoring, cooling dishes to help balance body temperature and replenish energy. Popular summer foods like samgyetang (ginseng chicken soup), soybean noodle soup, and watermelon punch are loved for their ability to offer both refreshing coolness and nutritional support in the hot weather.
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| Summer in Korea [Source] Korea Tourism Organization, Lee Geon-young |
A. Samgyetang (Ginseng Chicken Soup)
Samgyetang is a nourishing soup made with whole chicken, ginseng, jujubes, sticky rice, garlic, and other medicinal ingredients. It’s a staple during Korea’s summer season, especially on the hottest days, providing warmth and boosting immunity, even in the sweltering heat.
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| Samgyetang [Source] Korea Tourism Organization, Alex Boondo |
Recipe:
-750g whole chicken
- 1 cup sticky rice
- 1 root ginseng
- 15g samgyetang spice packet (spice bag)
- 1 green onion
- ⅔ onion
- 10 peeled garlic cloves
- A piece of ginger
- 8 dried jujubes
- 2 pieces eomnamu (spiny amur)
- 1 tablespoon soy sauce
- ½ tablespoon fish sauce
- Salt to taste
- 2.5 liters of rice water or regular water
① Soak the sticky rice in water for an hour, then drain.
② Place the samgyetang spice ingredients in a mesh bag.
③ Wash the green onion, onion, garlic, ginger, jujubes, and eomnamu thoroughly.
④ Clean the chicken and stuff its cavity with soaked rice, jujubes, garlic, and ginseng. Secure the legs by tying them.
⑤ Boil the water (or rice-washing water) in a large pot. Add onion, green onion, spice packet, ginger, and eomnamu.
⑥ Add the stuffed chicken and let it simmer for about an hour until fully cooked.
⑦ Season with soy sauce, fish sauce, salt, and pepper to taste.
Sources:
Naver Blog, Alkong’s Sweet Factory (Korean)
Tips:
The recipe from YouTube Maanchi may differ slightly from the above.
If you don’t have sticky rice, regular rice can be used.
Ingredients like ginseng, samgyetang spice packet, dried jujubes, and fish sauce are available at Korean markets.
The samgyetang spice packet typically contains medicinal herbs such as astragalus, goji berries, angelica root, and cinnamon.
Eomnamu is hard to find outside of Korea, it can be omitted; the soup will still taste great without it.
For details on preparing the chicken, feel free to ask in the comments. I’ll provide additional resources if available.
Please refer to the following blog post for information on Korean ingredients.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
B. Kongguksu (Cold Soybean Noodles)
Kongguksu is a refreshing summer dish
featuring noodles in a chilled, creamy soybean broth. Rich in protein and
fiber, kongguksu is both nourishing and perfect for cooling down on hot days.
Like cold noodles in Korea, such as naengmyeon, milmyeon kongguksu is a unique
dish rarely found outside Korea.
This is one of my top recommendations! A
bowl of kongguksu is a must-try in the summer. It's easy to make and offers a
taste experience unlike any other.
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| Kongguksu [Source] Korea Tourism Organization, Lee Beom-soo |
Recipe:
[Ingredients]- 1.5 cups black soybean water
- 1 serving of somyeon or jungmyeon (Korean noodles)
- 1/3 cucumber, 1/2 boiled egg,
- 2 cherry tomatoes, salt, sesame seeds, ice
[Cooking & Finishing]
① Boil the somyeon or jungmyeon, then rinse with cold water and drain well.
② In a bowl, place the noodles and pour the black soybean water over them.
③ Garnish with thinly sliced cucumber, sprinkle with sesame seeds, and add the boiled egg and cherry tomatoes.
④ Season with salt to taste and add ice cubes for an extra chill.
Sources:
Naver Blog, Smile Rose Healthy Table (Korean)
Tips:
The recipe on YouTube Maanchi may differ slightly.
You can substitute black soybean water with regular soybean water if needed.
Making soybean water at home can be challenging. It's recommended to purchase it from a Korean market.
While soy milk can be used, it won’t deliver the same authentic taste as traditional soybean water.
Somyeon and jungmyeon can be found in Korean or Asian markets.
Please refer to the following blog post for information on Korean ingredients.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
You can substitute black soybean water with regular soybean water if needed.
Making soybean water at home can be challenging. It's recommended to purchase it from a Korean market.
While soy milk can be used, it won’t deliver the same authentic taste as traditional soybean water.
Somyeon and jungmyeon can be found in Korean or Asian markets.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
3. Fall: A Season of Harvest and Abundance
Fall marks the end of the harvest season in Korea, providing a bounty of grains and vegetables to enjoy as seasonal foods. With festivals like Chuseok, the Korean Thanksgiving, families come together to share traditional foods and celebrate the harvest.
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| Fall in Korea [Source] Korea Tourism Organization, Choi Rin |
A. Songpyeon (Rice Cake for Chuseok)
Songpyeon, a traditional rice cake with a unique pine scent, is an essential food during Chuseok. Filled with various ingredients like beans, sesame seeds, and red bean paste, songpyeon is a symbol of unity and family tradition.
.jpg "Songpyeon") |
| Songpyeon, [Source] Korea Tourism Organization, Torai Republic |
Recipe:
[Ingredients]- 5 cups (500g) non-glutinous rice flour, 5g salt, 200~210g boiling water
- 2.5g mugwort powder, 7g gardenia water (2g gardenia, 25g water)
- 9g strawberry powder water (1g strawberry powder, 8g water)
- 1g cinnamon powder, 50g fresh beans, 1g salt, 30g whole sesame seeds
- 9.5g honey, 1 tbsp sugar (12g), 0.5g salt, 30g peeled red beans, 1g salt
- 14g honey, 0.6g cinnamon powder, 300g pine needles, 2kg steaming water
- 13g sesame oil
[Preparation]
① Soak the gardenia in water for 30 minutes to make yellow water, and mix the strawberry powder with water.
② Sift the rice flour with salt, divide it into five portions, and add each color powder, mixing evenly.
③ Rinse the peeled red beans, soak them in seven times the amount of water for eight hours, rub to peel, then rinse and drain for ten minutes.
④ Season the fresh beans with salt and crush half the sesame seeds with honey, sugar, and salt.
⑤ Rinse pine needles thoroughly and set aside.
⑥ Preparation of Rice Dough: Each color of glutinous rice flour is mixed with boiling water and kneaded thoroughly.
⑦ Steam the Beans: Pour water into a steamer, heat it on high for about 9 minutes, and wait until the steam rises.
⑧ Add Red Bean Filling: Once steam appears, spread a damp cloth inside the steamer, add peeled red beans, and steam for 25 minutes.
⑨ Prepare Filling: After steaming, mash the red beans with a bit of salt, then mix with honey and cinnamon powder.
⑩ Shape the Songpyeon: Divide the rice dough into 15–16g portions, add the filling, and shape it into traditional half-moon shapes.
⑪ Final Steaming: Place the songpyeon on a damp cloth in the steamer over evenly spread pine needles. Stack pine needles and songpyeon alternately, then steam for 20 minutes on high.
⑫ Finishing Touches: Dip the steamed rice cakes in water briefly, remove pine needles, and brush with sesame oil before serving.
Source:
Naver Knowledge Encyclopedia (Korean)
Tips:
The recipe on YouTube Maanchi may differ slightly.
Songpyeon, a traditional Korean autumn delicacy, can be challenging to make.
For convenience, consider purchasing it from a Korean market, especially in the fall season.
Colorants like gardenia or strawberry powder can be skipped if they’re hard to find, making white rice cakes instead.
Pine needles, though used for aroma, are also optional.
Ingredients like peeled red beans and glutinous rice flour can be found at Korean or Asian grocery stores or online.
Please refer to the following blog post for information on Korean ingredients.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
Songpyeon, a traditional Korean autumn delicacy, can be challenging to make.
Colorants like gardenia or strawberry powder can be skipped if they’re hard to find, making white rice cakes instead.
Pine needles, though used for aroma, are also optional.
Ingredients like peeled red beans and glutinous rice flour can be found at Korean or Asian grocery stores or online.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
B. Grilled Gizzard Shad
Gizzard shad is a fall delicacy in Korea, often enjoyed grilled. Its rich, nutty flavor is so beloved that it’s said to bring even the “runaway daughter-in-law” back home in autumn.
Recipe:
- 5 gizzard shad, 2 tablespoons salt
① Clean and pat dry the fish.
② Sprinkle a bit of salt on the fish, then grill it on a grill pan, in the oven, or over an open flame.
③ Serve with a touch of sesame oil for added flavor.
Source:
10,000 recipes, kkomjirak-girl (Korean)
Tips:
If you travel to Korea in the fall, be sure to try gizzard shad, a regional specialty.
While it’s difficult to find this fish outside East Asia, its unique taste is a hallmark of Korean autumn.
4. Winter: Overcoming the Cold with Warm Soups and Fermented Dishes
Winter is a season where warm,
comforting soups become beloved dishes due to the chilly weather. Hearty meals
take center stage, while fermented foods like kimchi and dongchimi (radish
water kimchi) also shine in winter, with the refreshing, tangy broth of
dongchimi being particularly popular during this season.
A. Tteokguk (Rice Cake Soup)
Tteokguk is a traditional Korean dish enjoyed during the Lunar New Year. Made by slicing rice cakes into a clear broth, it’s chewy and savory. Eating tteokguk on New Year’s Day is believed to add a year to your age and bring good luck.
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| Tteokguk [Source] Korea Tourism Organization, Kim Ji-ho |
Recipe:
[Ingredients]- 400g rice cakes, 170g beef (brisket), 6 dumplings, 1 egg, 1/2 stalk of green onion,
- 200ml water, 3-4 pieces of kelp, 1/2 tbsp tuna sauce,
- 1/2 tbsp shiitake mushroom powder, 1/2 tbsp minced garlic,
- 1/2 tsp salt, pepper, 1/2 tbsp soy sauce, 1/2 tbsp sesame oil.
[Preparation]
① Soak the kelp in 1.2 liters of water for 10 minutes.
② Soak the rice cakes in water to soften.
③ Slice the beef, season with soy sauce, sesame oil, and pepper, and mix it.
④ Slice the green onions sideways.
⑤ In a pot heated over medium heat, add the beef and 1-2 tablespoons of water, stirring until the beef is cooked through.
⑥ Once the beef is done, pour in water infused with kombu (dried kelp), and add a bit of fish sauce (tuna sauce) and shiitake mushroom powder for depth of flavor.
⑦ When the broth is boiling, add rice cake slices (soaked in water beforehand).
⑧ For added enjoyment, feel free to add dumplings based on your preference.
⑨ Add minced garlic, then gently whisk an egg and pour it into the pot.
⑩ Finish by sprinkling green onions and a bit of black pepper. Adjust seasoning with salt if needed.
Sources:
Naver Blog, YOLLY the Witch (Korean)
Tips:
The recipe on YouTube Maanchi may differ slightly.
Ingredients like rice cakes, dumplings, kelp, and tuna sauce are available at Korean markets. Embrace the bulk buys for items like sesame oil or mushroom powder, as they last a long time.
Please refer to the following blog post for information on Korean ingredients.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
B. Dongchimi (Radish Water Kimchi)
Dongchimi is a classic winter kimchi, characterized by its light, refreshing broth. It is made by fermenting radishes, greens, and peppers in brine, perfect for the cold season as it aids digestion. Our ancestors drank a bowl of dongchimi if they couldn't digest what they ate.
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| Dongchimi [Source] Korea Tourism Organization, Kim Ji-ho |
Recipe:
[Ingredients]- 3kg radish, 5 liters water, 1 handful mustard greens, 1 handful chives,
- 5 red peppers, 10 green chili peppers, 1 pear, 1 lotus root, 5 jujubes,
- 1 ginger (30g), 10 preserved peppers, 10-12 garlic cloves, 3 tbsp chili seeds,
- 1 cup coarse salt + 3 tbsp coarse salt.
[Preparation]
① Salt radish pieces with 1 cup salt in a large plastic bag for 8 hours.
② Trim the yellow leaves and thoroughly clean the radish leaves.
③ Soak the mustard greens, chives, and radish leaves for 1 hour in a mixture of 1 liter of water and 3 tablespoons of coarse salt.
④ Wash the red and Cheongyang peppers, then cut them in half lengthwise.
⑤ After soaking for 1 hour, rinse the mustard greens, chives, and radish leaves thoroughly under running water and drain the water.
⑥ Cut the chives into bite-sized pieces.
⑦ Place the mustard greens, chives, red peppers, and Cheongyang peppers in the center and wrap them with chives to make a bite-sized piece.
⑧ Quarter the pear and remove the seeds.
⑨ Peel the lotus root, which has natural preservative properties, and cut it into large pieces, around 3 to 4 sections.
⑩ Julienne the ginger and slice the garlic, then place them along with chili seeds in a kelp packet or cheesecloth bag.
⑪ Place all the prepared ingredients and 10 pickled chili peppers into a kimchi container.
⑫ Lightly rinse the radish that has been salted for 8 hours under running water, remove excess moisture, and add it to the container.
⑬ Dissolve 1 cup of coarse salt in 5 liters of water. For better dissolution, warm about 1 liter of the water to lukewarm before mixing with the rest.
⑭ Press down the ingredients with a plate or small dish to ensure they are fully submerged in the brine.
⑮ Let it ferment in a cool, well-ventilated area for about 15 to 20 days, then store it in a kimchi refrigerator for ongoing preservation and enjoy as desired.
Source:
Naver Blog, Miribyeol (Korean)
Tips:
The recipe on YouTube Maanchi may differ slightly.
Authentic dongchimi requires Korean radishes, which can be challenging to find.
Among the foods I introduced today, it is the most difficult food to make.
If you visit Korea in winter, consider trying this dish at a Korean restaurant for an authentic experience.
Please refer to the following blog post for information on Korean ingredients.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
It’s a myl favorite among Korean kimchis for its unique taste and cooling effect.
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| Winter in Korea [Source] Korea Tourism Organization, Jang Won-jeong |
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