K-Food: What's In Season
Korean cuisine — healthy, seasonal, and globally loved. Discover the best foods for every season.
9 seasonal foods in Sep
Short-necked Clam (Bangge)
September marks the beginning of clam season. Short-necked clams are sweet and tender, often steamed or boiled in a light broth, or grilled with garlic and soy. The sweet meat and briny juice are quintessentially seaside autumn.
Loach (Mineo)
Loach is a small, delicate white fish that begins its best season in September. Mild and slightly sweet, it's often grilled whole, fried, or added to soups. The tender flesh and subtle flavor make it a favorite autumn comfort food.
Mackerel (Godeungeo)
Early-season autumn mackerel is rich, oily, and deeply flavorful. The dark flesh is packed with omega-3s and has a distinctive taste that's more intense than summer fish. Grilled simply with salt, it's one of autumn's greatest pleasures.
Apple (Sagwa)
September apples are crisp, sweet, and juicy – the beginning of the harvest season. Korean apples are known for their perfect balance of sweetness and tartness, and their satisfying crunch. A symbol of autumn, apples mark the transition to cooler weather.
Asian Pear (Bae)
September pears are the sweetest and most refreshing of the season. Large, juicy, and delicately aromatic, they have a crisp flesh that practically melts on the tongue. Koreans often peel and slice them, enjoying the cool, hydrating sweetness.
Songpyeon (Half-moon Rice Cakes)
Songpyeon are delicate half-moon rice cakes traditionally eaten during Chuseok (Korean Thanksgiving). Filled with sesame, beans, chestnut, or red bean paste, and often topped with pine needles for aroma, they're soft, slightly sweet, and deeply comforting. Making them is a beloved family ritual.
Grilled Mackerel (Godeungeo-gui)
Simple, perfect, and deeply satisfying. Whole mackerel is grilled over charcoal with just salt, allowing the rich fish to shine. Served with steaming rice, kimchi, and autumn side dishes, it's comfort food at its finest. The charred skin and tender meat embody autumn's warmth.
Pumpkin (Hobak)
September pumpkin is sweet, tender, and aromatic. Steamed, roasted, or used in soups, its naturally sweet flavor epitomizes autumn comfort. Often cubed and added to congee or used in teas, it's both nurturing and nourishing.
Mushroom (Beoseot)
September is the beginning of Korean mushroom season. Shiitake, oyster, and the prized pine mushroom begin their appearance. Earthy, aromatic, and deeply savory, they add umami depth to autumn dishes. Often grilled, sautéed, or added to stews.
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