Annyeong, food lovers! Iโm Min, your local K-Culture expert here in Seoul. As someone who holds professional certifications in both Korean Cuisine and Baking/Pastry, I spend my days dreaming about the perfect balance of flavors.
While winter in Korea can be a bit chilly, it is secretly the most delicious season of the year. Why? Because the cold seas and the crisp air bring out flavors that are so rich, theyโll make your heart melt! According to recent data, Korea’s premium winter exports like “Seolhyang” strawberries are booming globally, and our seafood is at its peak nutrient density right now.
Letโs dive into the cozy, savory, and sweet world of Korean winter soul food with some “expert-level” tips!
1. Oysters (Gul): The “Milk of the Sea”
In Korea, we call oysters the “Milk of the Sea” because they are packed with calcium, taurine, and a creamy texture. While oysters are a luxury in many countries, Korea’s rias coastline makes us one of the world’s top producers. This means you can enjoy them fresh, plump, and incredibly affordable!
๐ฆช How We Enjoy Them
- Gul-hoe (Raw Oysters): Served fresh on the half-shell or as shucked meat with a squeeze of lemon and a dip in Chogochujang (spicy, sweet, and tangy chili paste).
- Gul-bossam: This is a “must-try” local combo! We wrap tender boiled pork belly (Bossam), fresh oysters, and spicy radish kimchi in a salty pickled cabbage leaf. Itโs the ultimate surf-and-turf!
- Gul-maesaengi-guk: A magical green soup made with “seaweed fulvescens” (super fine, silk-like seaweed) and oysters. Itโs famous for being very hot even without steam, so be careful!
๐ณ Minโs Kitchen: Golden Oyster Pancakes (Gul-jeon)
These are savory, juicy, and perfect as a snack or side dish!
- Clean: Gently wash shucked oysters in cold salt water, then drain.
- Coat: Lightly dust each oyster with flour (this helps the egg stick).
- Dip: Prepare an egg wash with 2 eggs, a pinch of salt, and finely chopped chives or red chili for color.
- Fry: Heat a pan with oil. Dip the floured oysters into the egg and place them one by one on the pan.
- Finish: Fry for 1โ2 minutes on each side until the egg is a beautiful golden yellow. Serve hot!
2. Shellfish Trio: Cockles, Scallops, & Mussels
Winter is when these shells are heaviest with meat. They are the “energy boosters” of the sea!
- Cockles (Kkomak): The most famous come from Beolgyo. They have a chewy, “meaty” texture.
- Scallops (Garibi): The winter variety is incredibly sweet. We love them steamed or grilled with a bit of cheese!
- Mussels (Honghap): These create a deep, savory broth. In Korea, many traditional pubs serve a big bowl of mussel soup for free because it’s the perfect companion for Soju!
๐ฉโ๐ณ Minโs Guide: The Perfect Cockle Salad (Kkomak-muchim)
The secret is all in the cleaning and the timing!
- Purge (Haegam): This is vital! Soak the cockles in cold salt water for 1โ2 hours in a dark spot (cover with a lid or black cloth) so they spit out any sand. Wash them by rubbing them together vigorously.
- Boil: Put the cockles in boiling water. Tip: Stir them in one direction only; this helps the meat stick to one side of the shell, making them easier to open! Once about 5โ10 shells open, take them out immediately.
- Season: Mix 2 tbsp soy sauce, 1 tbsp chili powder, 1 tsp minced garlic, 1 tsp sugar, 1 tbsp sesame oil, and lots of chopped green onions.
- Assemble: Remove one side of the shell and drizzle the sauce over the meat, or mix the shucked meat directly with the sauce and warm rice.
3. Gwamegi: The Winter “Fish Jerky”
If you want to claim youโre a true “Local Expert,” you have to try Gwamegi.
๐ What is it?
Itโs Pacific herring or saury that has been frozen and thawed repeatedly in the cold winter wind of the Gyeongbuk region (Pohang). This “wind-drying” process makes the fish chewy and concentrates the healthy Omega-3 oils, giving it a very deep, savory (and slightly fishy) flavor.
๐ฅฌ How to eat it like a Pro:
Don’t eat it alone! Think of it like a taco.
- Take a piece of dried seaweed (Gim) or a cabbage leaf.
- Place a piece of Gwamegi on top.
- Add water parsley (Minari), a slice of raw garlic, and a green chili.
- Dip the whole thing in spicy vinegared chili sauce. The fresh veggies cut through the richness of the fish perfectly!
4. Korean Strawberries: The “Queen of Winter”
You might be surprised to see strawberries in winter, but in Korea, greenhouse technology has made winter strawberries (Ttalgi) our pride and joy! They are much sweeter, larger, and more fragrant than summer ones.
According to 2024 retail trends, strawberries have overtaken even apples and mandarins as the #1 favorite winter fruit in Korea! We even have “Strawberry Buffets” at 5-star hotels that look like pink fairytales.
๐ The “K-Strawberry” Fever: Southeast Asiaโs Favorite Luxury Treat!
If you visit high-end supermarkets in Bangkok, Singapore, or Ho Chi Minh City during the winter, youโll see something amazing: rows of beautifully packaged Korean strawberries taking center stage!
In Southeast Asia, Korean strawberries have moved beyond being just “fruit”โthey are now a premium lifestyle symbol. Hereโs why everyone is obsessed:
- The “Sugar Bomb” Experience: Compared to local varieties or imports from other countries, Korean strawberries (especially the Seolhyang and Maehyang varieties) are famous for their incredibly high sugar content and soft, melting texture. They are like natural candies!
- The Gift of Luxury: Because of their perfect heart shape and intense fragrance, they are the 1 choice for “premium gifting.” In countries like Thailand and Vietnam, giving a box of Korean strawberries is a way to show deep respect and affection.
- K-Drama Influence: Seeing your favorite K-Drama stars tucking into big, juicy strawberries on screen has made fans want to experience that same “sweet winter” vibe.
- Export Milestones: Believe it or not, Korea’s strawberry exports have been hitting record highs! In 2023 and 2024, Southeast Asia accounted for a massive portion of these exports, with countries like Vietnam and Thailand leading the charge. We even have dedicated “Strawberry Charters” (special planes!) to fly these berries fresh from Korean farms to Southeast Asian tables within 24 hours. โ๏ธ๐
๐ฐ How to Indulge:
- Strawberry Latte: This isn’t just coffee! It’s fresh, hand-crushed strawberries at the bottom, cold milk, and a dollop of cream. Shake it and enjoy the chunks of fruit!
- Strawberry Sandwich: A sandwich with fluffy milk bread and thick, sweet whipped cream hugging giant whole strawberries.
- Strawberry Yogurt Bowl: A healthy breakfast with creamy Greek yogurt, honey, and sliced winter berries.
Minโs Final Thoughts โ๏ธ
Korean winter food is all about “Jeong” (affection)โsharing a warm pot of soup or a bowl of sweet berries with loved ones. If you’re visiting Korea right now, please don’t miss these seasonal treasures! My personal favorite? A big plate of Gul-jeon with a glass of Makgeolli.
Which of these 4 winter treats would you like to try first? Let me know in the comments, and I can tell you exactly which market in Seoul has the best ones!
A certified Korean chef and baker. Min shares authentic tastes of Korea, from hidden local gems to traditional recipes and everyday lifestyle.