For each of Korea’s four distinct seasons, a different set of dishes takes center stage in Korea’s culinary scene. Autumn marks the season of the nation’s three most popular kinds of seafood: blue crabs, jumbo shrimp (prawns), and gizzard shad. Foods are best in terms of taste and nutritional value when they are eaten in season. Read on to see more what’s in for this fall.
Blue crab - Delicious and nutritious
Blue crabs are in season during spring and autumn. The abundant, creamy roe of the pre-spawning female crabs are best enjoyed in the spring, while the flaky, plump meat of the male crabs is a delicacy best enjoyed in autumn. Crabs are prepared in a variety of ways and can be made into spicy crab soup with vegetables and other seafood, or it can also be steamed, shelled, and eaten plain. Another delicacy is gejang, or raw crab marinated in soy sauce or red chili-pepper paste sauce. Prepared in any form, freshly-caught crabs are a true seafood lover’s delight.
Not only are blue crabs tasty, but they are also packed with nutrients. The crab’s shell contains calcium and chitin and the meat has an abundance of essential amino acids and vitamins. In Korea, blue crabs are known to be effective in the prevention of geriatric diseases and aid in alcohol detoxification.
Jumbo Prawns - A feast for the eyes & palate
Jumbo prawn is another seafood that tastes the best in autumn. Filled with sweet flesh from
September to
December, prawns are enjoyed in various forms, grilled on top of a bed of salts, to name one. In the port cities like Incheon and
Busan, you can find the freshest prawns ready to be enjoyed. Some of the street food vendors prepare them as a whole and serve deep-fried, which is available only when fresh.
Gizzard Shad - Soft flesh and bold flavors
In the fall, gizzard shads store up plenty of nutrients for the long, cold winter; meaning they are packed with healthy oils and plenty of flavor. The best months to eat these delicious fish are between late September and mid
November. Larger gizzard shads are higher in fat, so make sure to pick a fish over 15cm to enjoy the fish’s true taste.
There are many ways to cook and eat gizzard shads. Slices of raw gizzard shads taste best when wrapped in lettuce and seasoned with chili and garlic sauce. The spicy taste of a seasoned gizzard shad platter mixed with various vegetables and condiments is also a local favorite. However, the best way to cook gizzard shad is to take a whole fish, salt it lightly, and put it on the grill. There’s no need to debone it, so it is ready to be eaten as soon as it is done.
Pine mushrooms - Small in size, big in flavor
Pine mushrooms only thrive on live pine trees and are harvested in autumn. Pine mushrooms are referred to as diamonds in the forest for their high nutritional value and efficacy. The mushroom is great for preventing geriatric diseases and protecting the stomach. More than anything, it is known for its cancer prevention qualities.
Pine mushrooms are expensive as they cannot be grown commercially, but must be collected in their natural environment. Despite the high price tag, it is in great demand thanks to its delicate flavor and nutritional value. The mushroom can be sliced and grilled over a light fire, but it is more commonly cooked with other ingredients. When it is cooked along foods like abalone or beef, it is fortified with minerals and proteins, turning into a great stamina health food.
Persimmon - A sweet and healthy dessert
Fall is the season when many of the fruits grow fully ripened. Among many, apple, pear, and persimmon represent autumn fruits of Korea. As
Koreans enjoy fruits as a dessert, people tend to regard the sweetness as the most important thing when choosing a fruit. Fruits enjoyed in fall are not only sweet but also rich in nutrients.
Read more: 7 interesting fall festivals in Korea
Source Internet
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