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Nestled in a temperate climate zone, Korea boasts a diverse culinary culture that varies with each season. Let's explore 7 signature winter dishes in Korean cuisine!
Discover the Top 7 Signature Winter Dishes in Korean Cuisine
1. Jeungpyeon (Fermented Rice Cake)
Jeungpyeon is a traditional rice cake in Korean cuisine, made from rice flour and rice wine, decorated with jujubes, chestnuts, or pine nuts. Jeungpyeon is often referred to as “sultteok,” meaning rice cake made from alcoholic beverages. It is also called “juengpyeon” or “jeungbyeong” in the noble class of the Joseon dynasty.
Rice Wine Cake
Because it is fermented with rice wine and can be stored for a long time, jeungpyeon is widely favored. This type of rice cake has a unique aroma of rice wine, slightly sour taste, and soft texture. Records of jeungpyeon can be found in “Eumsik Dimibang,” the first Korean-language cookbook written in 1670, and other cookbooks written during the Joseon period.
2. Sundubu-jjigaeSundubu-jjigae is a spicy stew made with soft tofu, vegetables, seafood, or meat and gochujang (chili paste). This dish has a rich spicy flavor and is a popular dish in Korea. Sundubu-jjigae is usually cooked 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.
Spicy Stew Dish
3. JapchaeJapchae 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 noodle made from sweet potato starch. The noodles are mixed with various vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil. Historically, japchae was a royal dish, often served on special occasions such as weddings, birthdays, and holidays. Japchae is also served as a banchan (side dish), although it can also be eaten as a main dish. Sometimes japchae is eaten with a layer of rice, known as japchae-bap.
Mixed Glass Noodles
4. HotteokHotteok is a type of Korean sweet pancake made from wheat flour, sugar, honey, and cinnamon. The pancake is fried in hot oil and is often eaten with honey or brown sugar syrup. Hotteok has a sweet and crispy texture, with the distinctive aroma of cinnamon. It is a popular street food often eaten in the autumn and winter in the land of kimchi.
5. Pumpkin PorridgePumpkin Porridge, or hobak-juk, is a unique porridge 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, known as cheongdung-hobak, is cleaned, sliced into thick 3–5 cm slices, boiled, peeled, deseeded, and mashed. It is then mixed with a mixture of glutinous rice flour and boiled to make porridge.
6. Rice PorridgeRice porridge (jook) is a traditional Korean dish. This dish has many types, many variations, with different ingredients, such as meat, fish, vegetables, mushrooms, beans, pumpkin… depending on the season. When enjoying this porridge, diners will feel the delicious sweetness, warmth in the chilly weather. Therefore, rice porridge is one of the popular dishes in the autumn-winter season in Korea.
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Illustrative Image
7. Korean Persimmon
Korean persimmons have golden skin, resembling the shape of a pumpkin. The fruit is firm and will soften when left at room temperature, becoming sweet when ripe. Unlike other persimmon varieties, Korean persimmons have no bitterness even when unripe. Persimmon season typically runs from September to November in suburban and rural areas of Korea. Persimmons are processed into products such as dried persimmons, persimmon chips, persimmon preserves…
Korean Persimmon
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Posted by: Kiên Trần
Keywords: Top 7 Signature Winter Dishes in Korean Cuisine
