Discover 7 distinctive dishes of the Korean winter culinary scene

Situated in a temperate climate, the land of kimchi boasts a diverse culinary culture that varies with each season. Let's explore 7 signature dishes of the autumn-winter season in Korean cuisine!

Discover 7 distinctive dishes of the Korean winter culinary scene

1. Jeungpyeon (rice wine cake)

Jeungpyeon is a traditional rice cake of Korean cuisine, made from rice flour and rice wine, adorned with persimmons, pine nuts, or pine needles. Jeungpyeon is often referred to as “sultteok,” meaning rice cake made with alcoholic beverages. It is also known as “juengpyeon” or “jeungbyeong” among the noble class yangban of the Joseon dynasty.

Due to its fermentation with rice wine and long shelf life, jeungpyeon is widely favored. This rice cake has a unique aroma of rice wine, a slightly sour taste, and a soft texture. References to jeungpyeon can be found in the “Eumsik Dimibang,” the first Korean cookbook written in 1670, and other cookbooks from the Joseon era.

Sundubu-jjigae is a spicy stew made with soft tofu, vegetables, seafood or meat, and gochujang (red pepper paste). This dish has a spicy and savory flavor, and it is a popular Korean cuisine. Sundubu-jjigae is often prepared in a traditional clay pot. Soft tofu is placed at the bottom of the pot, followed by vegetables, seafood or meat, and gochujang. The pot is brought to a boil, then simmered over low heat for about 20 minutes.

Japchae is a popular dish in Korean cuisine consisting of stir-fried glass noodles and vegetables. Japchae is typically made with dangmyeon, a type of cellophane noodles made from sweet potato starch. The noodles are mixed with various vegetables, meat, and mushrooms, seasoned with soy sauce and sesame oil. In the past, japchae was a royal dish, often served on special occasions such as weddings, birthdays, and holidays. Japchae is also served as banchan (side dish), although it can be enjoyed as a main dish. Sometimes, japchae is eaten with a layer of rice, known as japchae-bap.

Hotteok is a type of Korean sweet pancake made with flour, sugar, honey, and cinnamon. The pancakes are fried in hot oil and are often enjoyed with honey or brown sugar syrup. Hotteok has a sweet and crispy texture, with a distinctive cinnamon aroma. This is a popular street food often consumed in the fall and winter in the land of kimchi.

Hobak-juk, or pumpkin porridge, is a unique dish in Korean cuisine made from pumpkin and glutinous rice flour. The porridge is smooth and naturally sweet, often served to recovering patients or the elderly. Korean cheese pumpkin, called cheongdung-hobak, is cleaned, sliced into 3–5 cm thick pieces, boiled, peeled, deseeded, and mashed. It is then mixed with glutinous rice flour and boiled to create a porridge.

Rice porridge (jook) is a traditional Korean dish with many variations, using different ingredients such as meat, fish, vegetables, mushrooms, beans, squash, and more, depending on the season. When enjoying this porridge, diners will experience a sweet and comforting taste, especially in the chilly weather. Therefore, rice porridge is one of the popular dishes during the fall and winter seasons in Korea.

7. Red

Korean persimmons boast a golden outer layer, resembling the shape of a pumpkin. The fruit is firm and ripens to a soft texture at room temperature, offering a sweet and refreshing taste when fully mature. Unlike other persimmon varieties, Korean persimmons lack any hint of bitterness even in their unripe state. The persimmon season typically spans from September to November in the outskirts and rural areas of South Korea. These persimmons are skillfully transformed into various products such as dried persimmons, persimmon preserves, and candied persimmons.

As reported by Mytour

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Reference: Travel guide from Mytour