An assorted platter of grilled shellfish, that includes scallops, clams and conches / Captured from Instagram (@todayjogae92)
Winter declares itself in Korea not simply by its icy winds however by meals, as a well-known rhythm returns to coastal cities, fish auctions and markets throughout the nation. Fishmongers haul in crates of contemporary catch at daybreak, steam rises from metallic pots on avenue corners and contours kind outdoors small grill homes in seaside cities and cities.
Winter is broadly thought to be the perfect season for seafood in Korea, a time when shellfish develop firmer and cold-water fish develop a richer taste. For a lot of Koreans, it’s a second they refuse to overlook — a season outlined much less by temperature and extra by style.
Quick-form movies displaying scallops popping open on a grill or consumers racing by Seoul’s Noryangjin Fish Wholesale Market unfold shortly on TikTok and Instagram every year. Searches for “winter seafood journey” and “the place to eat good amberjack” surge amongst youthful customers, and clips evaluating cuts of amberjack or showcasing oyster dishes can collect hundreds of thousands of views in a matter of days. What was as soon as a quiet seasonal custom has develop into a nationwide ritual fueled partly by social media.
That enthusiasm aligns with a broader cultural sample. Meals specialists notice that Koreans’ robust dedication to consuming meals when they’re naturally in season — formed by the nation’s 4 distinct seasons — locations particular worth on elements at their peak, with winter seafood lengthy occupying a prized place in that custom.
Listed below are a few of the seafoods that style like winter to many Koreans.
Korean oysters from Tongyeong, South Gyeongsang Province / gettyimagesbank
Oysters
Among the many many winter delicacies, oysters, or “gul” in Korean, are the ingredient most intently related to the season. Giant oyster farms line the coasts of Tongyeong and Geoje in South Gyeongsang Province, and Tongyeong Port, the place a lot of the nation’s harvest is introduced in, is surrounded by eating places focusing on oyster dishes all through the colder months.
Though oysters are loved uncooked or grilled in lots of elements of the world, Korea presents a spread of preparations that always shock first-time guests. As winter begins, eating places close to fish markets and coastal areas begin serving freshly shucked oysters with a brilliant chili-vinegar dipping sauce referred to as “chojang,” a pairing that highlights the Korean oyster’s briny, delicate and milky taste.
A bowl of “gul-gukbap,” a Korean winter soup made with contemporary oysters, rice and greens / Korea Occasions file
Avenue stalls promote oysters cooked into “jeon,” a sort of Korean pancake made with chopped oysters and inexperienced onions. Some eating places additionally current “gul-gukbap,” a steaming rice soup that mixes oysters, greens and broth. The dish has develop into a winter staple in Tongyeong, the place guests typically time their journeys to coincide with peak season.
Oysters additionally carry a powerful dietary popularity. The Ministry of Oceans and Fisheries notes that they’re low in energy however wealthy in protein, glycogen, minerals and nutritional vitamins.
Many Koreans additionally consider oysters assist cleanse the physique throughout the vacation season when heavier meals are frequent. Consequently, oyster eating places in Seoul and Busan see regular strains starting in early December, whereas manufacturing areas resembling Tongyeong and Seosan, South Chungcheong Province, appeal to vacationers who come particularly to style oysters at their freshest.
An assorted platter of amberjack sashimi / Captured from X (@strwbryella)
Amberjack
Giant amberjack fish, recognized domestically as “daebangeo,” are one other emblematic winter meals in Korea. The fish thrives in colder waters and turns into noticeably fattier and extra flavorful because the temperature drops, which is why many Koreans wait particularly for it to peak in winter.
Eating places serve it sashimi-style and diners typically select the minimize they like. The stomach is valued for its easy, buttery texture, whereas the neck presents a firmer and cleaner chew. The slices are usually organized with wasabi, skinny radish strips and roasted seaweed. Many diners wrap the fish within the seaweed with their most popular garnish, a mixture that provides aroma and a mild crunch.
An assorted platter of amberjack sashimi / Captured from X (@jeo1iju)
Amberjack has additionally taken on cultural significance amongst youthful Koreans, who deal with the fish nearly as a seasonal ritual. Every winter, social media fills with posts saying an “annual amberjack day” or joking that diners have “accomplished the mission for this winter.” Sashimi eating places serving amberjack expertise lengthy strains of younger clients and reservations at well-known institutions in Seoul are inclined to refill shortly on weekends, particularly throughout the peak of the season.
“I already had ‘daebangeo’ with my accomplice final week,” mentioned Kim, a college scholar in Gyeonggi Province. “It is develop into a seasonal ritual for me. If you happen to go searching on-line, there are many good locations in Seoul too, and I am unable to resist. I am planning to get some extra with my buddies too in January.”
A shellfish grill restaurant in Seoul, Aug.27, 2023 / Newsis
Grilled shellfish
Grilled shellfish is one other winter favourite that attracts individuals as a lot for the expertise as for the meals itself. Alongside the coasts of Incheon, Busan and Gangneung, Gangwon Province, rows of eating places arrange open charcoal grills the place scallops, clams and conches prepare dinner instantly of their shells. Many locations additionally supply preopened shells topped with minced garlic or cheese, which soften into the pure juices as they warmth and kind a effervescent broth contained in the shell.
A big a part of the attraction is that diners prepare dinner the shellfish themselves. Sporting thick knit cotton gloves to guard their fingers from the warmth, they raise and switch the shells, tilt them to empty the surplus broth and prepare them across the grill so that they prepare dinner evenly. The method is hands-on and somewhat unpredictable and many individuals say that managing the scorching shells collectively is a part of what makes the meal really feel communal and enjoyable.
Teams collect across the grill, sharing platters because the scent of charcoal and seafood rises into the winter air. The mixture of the ocean breeze, smoke from the grill and the sound of shells popping has develop into a winter pastime for a lot of Koreans.
An assorted platter of grilled shellfish, that includes scallops, abalone, clams and conches / Captured from Instagram (@todayjogae92)
In Eulwang-ri, a coastal space in Incheon recognized for its lengthy stretch of grill homes, restaurant house owners say enterprise reliably surges as soon as temperatures drop.
“When the chilly wind arrives, clients return,” mentioned the supervisor of a giant restaurant within the space. “It turns into a spot for large household dinners and a must-visit spot for {couples} on winter journeys. Individuals inform us it feels just like the second winter actually begins.”
Past these widespread dishes, a number of different elements attain their zenith in winter. Mussels are utilized in steaming pots of soup, or “honghap-tang,” and pufferfish turns into the star of clear soups and sashimi. Smaller clams resembling cockles and Manila clams seem in market stalls in massive portions and are cooked into stews, or blended with ramen noodles, whereas abalone from the south coast is served freshly minimize or added to rice porridge. Every area presents its personal specialties, encouraging vacationers to discover winter markets and evaluate flavors alongside the shoreline.
The meals and retail industries have already begun responding to the rising demand. Main grocery store chains resembling Emart, Homeplus and Lotte Mart plan to run promotional occasions all through December, providing oysters and amberjack at discounted costs throughout choose weeks.
The Temptation of Oyster set, that includes Korea’s winter seasonal seafood, is displayed on the Pure 8 Spy Occasion Room of Seoul Dragon Metropolis. Courtesy of Seoul Dragon Metropolis
Inns are following swimsuit. Seoul Dragon Metropolis has rolled out a number of oyster and scallop promotions, together with a small tasting set and a weekday seafood station. JW Marriott Dongdaemun Sq. Seoul has strengthened the seafood part of its year-end buffet, whereas Le Méridien Seoul Myeongdong is highlighting scallops, abalone, prawns and snow crab in its winter lineup.
Regardless of the seasonal pleasure, security stays a precedence. Norovirus infections are inclined to rise in winter and well being authorities remind the general public to deal with seafood fastidiously. The Ministry of Meals and Drug Security advises cooking Korean oysters “completely when potential,” buying from licensed distributors and avoiding uncooked seafood if the supply is unsure.
Even with these warnings, winter seafood stays some of the anticipated elements of the season. Many Koreans hyperlink the style of oysters, amberjack and grilled shellfish to non-public recollections, from childhood market visits to college gatherings or late-night meals round a grill. The dishes signify heat, reunion and the consolation of sharing meals on chilly nights.
