Getting to know with autumn in South Korea. Various recommendations of best places to visit on autumn, I have already written it too. That means, it is the time to conclude this series of autumn by sharing the informations about everything delicious, which means informations regarding various autumn culinaries in South Korea.

If you have read my articles about various summer culinaries in South Korea, you might have known if summer culinary is mostly dominated with menus that are nutririous and strengthening the immune so our body could defend against the heat, and of course, there are menus that are refreshing.

Then what about autumn culinary? Well, the culinary on this season has a different characteristic with summer culinary. Autumn culinary is strong in nature nuance.

Other characteristic, autumn culinary is also rich in nutrition so it could strengthen your immune to welcome the upcoming winter. Various products of seafoods and fruits, including many kinds of mushrooms, become the special menus that are hard to resist when autumn time comes. To be more clear, here is the list of those autumn culinaries:

I will start it with various seafood, as there are several kinds of seafood products that are culinary stars in autumn. On first position, there is blue crab. This crab actually can be enjoyed not only on autumn, but also on spring season.

Blue crab is rich in nutrition, delicious, and consists a lot of calcium and other beneficiary nutririon. It is also easy to proccess in various kinds of dish such as soup, steamed, seasoned with various spices and herbs, and much more. The favorite one is to be enjoyed in a hot and spicy soup. Anyone interested in tasting blue crabs, the province of Chungcheongnam-do is famous as one of the best places to enjoy fresh crabs.

Blue crab [photo by: Luke Hoagland/wikimedia]
Blue crab [photo by: Luke Hoagland/wikimedia]
Blue crab [photo by: Nate Steiner/flickr]
Blue crab [photo by: Nate Steiner/flickr]
Blue crab [foto : Grete Howard/wikimedia]
Blue crab [foto : Grete Howard/wikimedia]
Blue crab via flickr]
Blue crab via flickr]

 

Other popular culinary is gizzard shad. This fish is also famous for having delicious flavor, and it is also tasty to be cooked into various kinds of dish. The bigger the size of the fish, the tastier it would be, so in order to get the best taste of it, it is recommended to catch or try the fish which is more than 15 cm.

Best place to enjoy this fish is around Chungcheongnam-do, Jeollanam-do, or by coming to various festivals such as Incheon Soraepogu Festival and Hongwon Port Gizzard Shad & Crab Festival.

Still on the theme of seafood, jumbo shrimp is also a special culinary of autumn in South Korea. This shrimp is usually cooked by boiling, frying, or steaming, and is still delicious to eat even without a lot of sauce. To taste it freshly, Chungcheongnam-do is still the best place to “meet and greet” with the jumbo shrimp.

Culinary with the theme of jumbo shrimp [photo by: Jon Sullivan/wikimedia]
Culinary with the theme of jumbo shrimp [photo by: Jon Sullivan/wikimedia]
Culinary with the theme of jumbo shrimp [photo by: David.nikonvscanon/flickr]
Culinary with the theme of jumbo shrimp [photo by: David.nikonvscanon/flickr]
 Culinary with the theme of jumbo shrimp [photo by: Snowpea&Bokchoi/flickr]
Culinary with the theme of jumbo shrimp [photo by: Snowpea&Bokchoi/flickr]
 

Actually there are still a few others from the seafood family that are also popular on this autumn season, such as sardines and harring fishes. But if my list is too long, you might mistake it as a grocery shopping list. So I will just share a few informations regarding the best places to enjoy the seafood culinary on autumn.

Besides Chungcheongnam-do (Seocheon and Namdanghang Port, to be precise), the area of Gwangyang and Boseong in Jeollanam-do are also famous as the best places to enjoy seafood. Jinhae and Changwon in Gyeongsangnam-do, as well as Soraepogu Port in Incheon are also no less popular as the producents of seafoods. Other name of popular places are Baeksajang Port in Anmyeondo Island, and Ganghwado Island.

Seafood is not the only star of autumn culinary. Pine mushroom is also one of the popular culinary as well as the expensive culinary. Beside being rich in nutritions and has the ability to prevent cancer, it is also because the pine mushroom can’t be cultivated so it could only be enjoyed when the season comes.

The most delicious way to eat this mushroom is by slicing it and mixing it into the steamed rice. You can also make it into soup or cook it with other ingredients. The best place to get pine mushroom is definitely the mountainous area such as Yangyang, Gangwon-do. Other places are the mountains of Taebaek and Sobaek, as well as the area of Uljin, Bonghwa, and Cheongdo in Gyeongsangbuk-do, Inje in Gangwon-do, and Danyang in Chungcheongbuk-do.

Pine Mushroom [photo by: Tomomarusan/wikipedia]
Pine Mushroom [photo by: Tomomarusan/wikipedia]
Culinary made of pine mushroom [photo by: Eekim/flickr]
Culinary made of pine mushroom [photo by: Eekim/flickr]
Culinary made of pine mushroom [photo by: Eekim/flickr]
Culinary made of pine mushroom [photo by: Eekim/flickr]
Culinary made of pine mushroom [photo by: Camemberu/wikimedia]
Culinary made of pine mushroom [photo by: Camemberu/wikimedia]
 

As for the fruit category, the persimmon fruit (Bahasa Indonesia: kesemek) is dubbed as the fruit of autumn. In South Korea, this fruit is called with several names, starting from hongsi (fruit with the color of yelloe-orange or dark red-orange), bansi (seedless persimmon), and gotgam (dried persimmon).

One of the best place to enjoy this persimmon fruit is on the district of Sangju, in Gyeongsangbuk-do. Other districts that are also popular in producing persimmons are Yeongdong in Chungcheongbuk-do, Gimhae in Gyeongsangnam-do, and Cheongdo in Gyeongsangbuk-do.

Persimmon [photo by: Geomr/wikimedia]
Persimmon [photo by: Geomr/wikimedia]
Persimmon [photo by: Joe Ravi/wikimedia]
Persimmon [photo by: Joe Ravi/wikimedia]
The drying proccess of persimmons [photo by: Sarang/wikimedia]
The drying proccess of persimmons [photo by: Sarang/wikimedia]
Gotgam [photo by: Johl/wikimedia]
Gotgam [photo by: Johl/wikimedia]
 

There are still a few other culinaries of autumn. For fruits, pears and citruses are also favorites in the month of September. The rice cake snack (a kind of mochi) is usually consumed on the month of October, and is often served with other ingredients such as red bean, chrysantemum flower, and much more.

Meanwhile in November, red bean porridge (patjuk), which is served warm, becomes one of the popular dish that is must to be enjoyed on the month. In the category of beverages, sujeonggwa – which is a beverage made of persimmon, cinnamon, and ginger – becomes the favorite beverage.

Tteok, one of the variants of Korean rice cakes [photo by: Republic of Korea/wikimedia]
Tteok, one of the variants of Korean rice cakes [photo by: Republic of Korea/wikimedia]
Tteok, one of the variants of Korean rice cakes [photo by: HellaOAKLAND/wikimedia]
Tteok, one of the variants of Korean rice cakes [photo by: HellaOAKLAND/wikimedia]
Patjuk [photo by: Taylorandayumi/wikimedia]
Patjuk [photo by: Taylorandayumi/wikimedia]
Sujeonggwa [photo by: Bernat/wikimedia]
Sujeonggwa [photo by: Bernat/wikimedia]
 

Well, more or less, those are the various culinaries of autumn that you must try when travelling to South Korea. If anyone of you want to share information regarding other culinaries, please feel free to do so! I hope this information is useful!

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* All pictures were taken through creative commons. There are no editting from the original pictures. Name credits are based on the username on flickr/wikimedia.

 

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