Seasonal Foods: Eating with the Korean Calendar
In Korea, food is deeply connected to the seasons — not just in taste, but in meaning. Guided by the traditional lunar calendar and the rhythms of nature, seasonal eating is a cornerstone of Korean cuisine that reflects wellness, wisdom, and cultural heritage.
In this seventh episode of our food series, we explore how each season brings its own flavors, rituals, and healing foods to the Korean table.
1. Spring: Awakening with Wild Greens
As nature reawakens, Koreans eat light, bitter greens that help cleanse the body after winter. These include:
- Naengi (Shepherd’s purse): Added to soups and seasoned as namul
- Dallae (Wild chive): Used in spring-season soy sauce dips
- Ssam (Leaf wraps): Fresh lettuces and perilla for wrapping rice and meat
Spring dishes are vibrant, cleansing, and symbolic of renewal — often enjoyed during family picnics or Hansik (Cold Food Day).
2. Summer: Staying Cool and Hydrated
Hot Korean summers call for cooling foods and hydration-friendly meals. Key seasonal dishes include:
- Mul-naengmyeon: Cold buckwheat noodles in icy broth
- Samgyetang: Ginseng chicken soup eaten to fight heat with heat
- Oi-muchim: Spicy cucumber salad that refreshes and balances
Koreans often eat nourishing foods like samgyetang on Chobok, Jungbok, and Malbok — the “three hottest days” of summer.
3. Autumn: Harvest and Gratitude
Fall is a time of abundance, when mushrooms, grains, and fruits reach their peak. Traditional autumn foods include:
- Songi-beoseot: Pine mushrooms, prized for their aroma
- Hangwa: Traditional rice-based confections for gifting
- Japgokbap: Multi-grain rice, richer in flavor and nutrition
Chuseok, Korea’s harvest festival, is celebrated with symbolic foods like songpyeon (half-moon rice cakes) made with freshly harvested rice and seasonal fillings.
4. Winter: Warmth and Preservation
Winter menus focus on fermented foods, stews, and preserved ingredients to survive the cold months. Staples include:
- Kimchi: Made during kimjang and stored for winter use
- Doenjang-jjigae: Soybean paste stew with root vegetables
- Buchu-jeon: Garlic chive pancakes for Lunar New Year feasts
Winter food is hearty and grounding, meant to warm the body and build resilience.
Harmony with Nature
Seasonal eating in Korea is not a trend — it’s tradition. It honors the body’s changing needs, respects agricultural cycles, and reflects the philosophical balance of yin and yang through food.
To eat with the seasons is to eat with intention — and Korean cuisine makes it both meaningful and delicious.
In the next episode: We heat things up with Korean BBQ — a beloved tradition of sizzling meats, dipping sauces, and shared grills.
