Introduction
Autumn is a season of abundance—when the
air turns crisp, leaves transform into vibrant shades of red and yellow, and
the land and sea offer their most flavorful seasonal ingredients. After the
heat of summer, our appetite naturally returns, making autumn the perfect
season to indulge in nature’s gifts.
This time, we introduce Korea’s most
beloved autumn delicacies: the nutty and savory grilled gizzard shad
(Jeon-eo-gui, 전어구이), the fragrant and rich wild pine
mushroom rice (Songi-beoseot-deopbap, 송이버섯덮밥), the warm
and comforting pumpkin porridge (Hobak-juk, 호박죽),
and the spicy and refreshing blue crab stew (Kkotgetang, 꽃게탕). Each dish embodies autumn's essence, offering exceptional taste
and nutritional benefits.
🔎 The recipes introduced here are simplified versions. If you plan to cook these dishes yourself, I recommend checking out Korean food YouTubers or bloggers for more detailed and well-crafted recipes. You can find a list of recommended Korean food creators in the Appendix of this post on spring seasonal ingredients.
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| Autumn Temple - Guinsa, Danyang [Photo Credit] KTO, Kang Yoon-gu |
1. Grilled Gizzard Shad (Jeon-eo-gui, 전어구이)
When autumn arrives, gizzard shad
(Jeon-eo, 전어) immediately comes to mind. There’s
even a famous Korean saying:
“The smell of grilled gizzard shad is enough to bring back a runaway
daughter-in-law.”
This phrase speaks to the irresistibly
nutty aroma of grilled gizzard shad, a true autumn delicacy. This fish is best
enjoyed whole and grilled until its skin turns crispy while the inside
remains juicy and tender. From September to November, gizzard shad reaches
peak flavor, becoming plump and rich in natural oils, making it the best time
to savor this dish.
Gizzard shad is highly prized in Korea,
Japan, and China. In Korea, it is prepared in various ways, including raw
(Jeon-eo Hoe, 전어회), marinated (Jeon-eo Muchim, 전어무침), grilled (Jeon-eo Gui, 전어구이), and braised
(Jeon-eo Jorim, 전어조림). It is particularly abundant
along Korea’s southern coast (Tongyeong, Yeosu, Boryeong, etc.), where it is
celebrated as a seasonal specialty.
The most common way to enjoy Jeon-eo Gui is
by lightly seasoning the fish with salt and grilling it whole over charcoal or
in a pan. The key to achieving the perfect grilled texture is keeping the skin
intact, as it crisps up beautifully while sealing in the juices. The longer you
grill it, the more pronounced its nutty aroma becomes. Since the bones are
small and soft, the fish can be eaten whole, making it a great source of
calcium.
While gizzard shad can be eaten with the
guts intact, some prefer to clean it thoroughly to avoid bitterness. For the
best flavor, sprinkle coarse salt over cleaned gizzard shad and let it
rest for 10–15 minutes to enhance its taste. Grill over medium heat,
turning occasionally until golden brown and the oils naturally render out. For
a refreshing twist, drizzle yuzu or lemon juice before serving.
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| Grilled Gizzard Shad [Photo Credit] KTO, Park Eun-kyung |
🔥 Tips
for Perfectly Grilled Gizzard Shad
l Charcoal grilling enhances the fish’s smoky aroma.
l Avoid high heat, as it may burn the skin before the inside is fully
cooked. Medium heat works best.
l Add a light layer of oil for pan-frying to achieve a crispier
texture.
Best Pairings for Jeon-eo-gui
Grilled gizzard shad is best complemented
by light and refreshing side dishes that balance its rich oils:
l Baek-kimchi (White Kimchi) – Its
mild and crisp flavor cuts through the fish’s richness.
l Warm soups like Clam Fish Cake Soup or Steamed Egg Custard – Enhance the savory depth of the meal.
l Soju – The slightly bitter taste of
soju pairs perfectly with the oily richness of grilled gizzard shad.
Health Benefits of Gizzard Shad
l Rich in Omega-3 fatty acids, supporting heart health and
circulation.
l High in calcium and phosphorus, aiding in bone strength and
osteoporosis prevention.
l It is packed with protein and vitamin B-complex, boosting muscle
growth and immune function.
For those who enjoy variety, gizzard
shad can also be enjoyed as:
l Jeon-eo Hoe – Freshly sliced raw
gizzard shad with spicy dipping sauce.
l Jeon-eo Gangjeong – Deep-fried
gizzard shad coated in a sweet and savory glaze.
l Jeon-eo Jorim – Braised gizzard
shad simmered in a flavorful spicy sauce.
If you visit Korea in autumn, this is
a must-try dish. Experience the crispy, nutty, and tender delight of
Jeon-eo-gui, a seasonal gift from the Korean fall.
💬 Korean
Saying: “전어 굽는 냄새에 집 나간 며느리도 돌아온다.”
👉 "The
smell of grilled gizzard shad is enough to bring back a runaway
daughter-in-law."
📌 The
aroma of Jeon-eo-gui is so irresistible that it could even bring someone back
home!
2. Wild Pine Mushroom Rice (Songi Beoseot
Deopbap, 송이버섯덮밥)
Songi Beoseot Deopbap is a fragrant
Korean rice dish generously topped with wild pine mushrooms and enhanced with a
savory soy-based sauce. Pine mushrooms' deep, earthy aroma blends perfectly
with soft, warm rice, making it a beloved autumn delicacy. This dish offers a
simple yet luxurious dining experience, making it a popular choice for those
who appreciate convenience and refined flavors.
Pine mushrooms have been considered a rare
and valuable ingredient since the Joseon Dynasty (1392–1897), even being
presented as royal tribute. Due to their natural growth conditions—found only
in deep mountain forests—they remain one of the most expensive mushrooms.
Despite their high price, their rich, intense aroma makes them a
sought-after seasonal delicacy.
Wild pine mushrooms are known for their bold
umami flavor and deep fragrance. They create an elegant and satisfying dish
when paired with a savory soy-based sauce. The preparation is
straightforward, making it an excellent choice for a quick yet nutritious
meal.
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| Wild Pine Mushrooms |
How to Cook Songi Deopbap
1) Prepare the Ingredients
l Rinse the pine mushrooms lightly and slice them thinly.
l Chop onions and green onions.
l Marinate thinly sliced beef with soy sauce, mirin, and black pepper.
2) Cooking Process
l Heat oil in a pan and sauté the onions and green onions.
l Add the marinated beef and cook until browned.
l Toss in the pine mushrooms and stir-fry lightly.
l Pour in a sauce made from soy sauce, mirin, and sugar, then simmer
on low heat for 2–3 minutes.
l Serve over warm rice, sesame oil, and toasted seeds.
Perfect Pairings for Songi Deopbap
l Light soups like clam soup,
radish soup, or seaweed soup complement the dish’s umami flavor.
l Chilled cucumber soup adds a tangy
contrast, enhancing the overall taste.
l Kimchi provides a refreshing
balance to the deep, earthy flavors of the dish.
Health Benefits of Pine Mushrooms
l Rich in beta-glucans, which boost the immune system.
l High in antioxidants, aiding in anti-aging and skin health.
l Helps regulate cholesterol and improve blood circulation.
l Packed with fiber, promoting digestion and gut health.
If you visit a Korean market in autumn,
consider yourself lucky if you find wild pine mushrooms! Treat yourself to a bowl
of Songi Beoseot Deopbap, and experience the deep, rich flavors of the season.
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| Grilled Pine Mushrooms [Photo Credit] KTO, Kim Ji-ho |
💬 Korean
Saying: "송이밭에 가면 신발을 잃어버린다."
👉 "If
you go to a pine mushroom field, you’ll lose your shoes."
📌 Pine
mushrooms grow deep in the mountains, making it easy to lose your way. The proverb
also implies that finding pine mushrooms is so exciting that people forget
everything, even their shoes!
3. Pumpkin Porridge (Hobak-juk, 호박죽)
Hobak-juk is a traditional Korean
porridge made by boiling steamed mature pumpkins and thickening them
with glutinous rice flour. It has a naturally sweet flavor, requiring
little added sugar, and its smooth, creamy texture makes it easy to digest,
making it a favorite across all age groups.
Pumpkin porridge has been cherished since
the Joseon Dynasty, known for its soothing and healing properties. It
has long been regarded as a dish that comforts the stomach and
provides warmth during the cooler months.
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| Pumpkin Porridge [Photo Credit] KTO, Kim Ji-ho |
Why Hobak-juk is Special
l The natural sweetness of pumpkin means less sugar is
needed.
l Its soft texture makes it easy to eat, perfect for those with
digestive issues.
l Rich in antioxidants, pumpkin helps boost the immune system and reduce
inflammation.
How to Cook Hobak-juk
l Steam the pumpkin with the skin on until soft, remove the seeds,
and scoop out the flesh.
l Blend the pumpkin with water until smooth.
l Mix glutinous rice flour with water and strain to remove lumps.
l Combine the pumpkin puree and rice flour mixture in a pot and
simmer over low heat, stirring constantly.
l Add sugar and salt to balance the flavors.
l For extra texture, add glutinous rice dumplings (saealsim).
🔥 Tips
for Making Perfect Hobak-juk
l Steaming the pumpkin enhances its natural sweetness more than
boiling.
l Straining the rice flour mixture ensures a smoother texture.
l Adjust thickness by adding more rice flour if needed.
Perfect Pairings for Hobak-juk
l Dongchimi (Radish Water Kimchi) –
Its crisp, tangy broth contrasts beautifully with the creamy sweetness of the
porridge.
l Nabak-kimchi – A refreshing water
kimchi made with napa cabbage and radish, adding a spicy, sour kick.
l Salted seafood (Jeotgal) – The
savory umami flavor balances the sweetness of the porridge, especially
varieties like fermented pollock roe or octopus.
Health Benefits of Hobak-juk
l Boosts immunity – Pumpkin is rich in beta-carotene, which
converts to vitamin A for immune support.
l Great for weight management – Low in calories but high in fiber
and satiety.
l Aids digestion – The soft texture is gentle on the stomach and
promotes gut health.
l Reduces bloating – Pumpkin’s natural diuretic properties help eliminate
excess fluids from the body.
If you’re looking for a warm,
nourishing dish, a bowl of Hobak-juk is the perfect way to enjoy
autumn’s comforting flavors while caring for your health!
💬 Korean
Saying: "호박에 줄 긋는다고 수박 되나"
👉 "Drawing
stripes on a pumpkin won’t turn it into a watermelon."
📌 No
matter how much you try to change something’s appearance, its essence remains
the same.
※ Pumpkins and watermelons in Korea have a
similar shape.
4. Spicy Blue Crab Soup (Kkotgetang, 꽃게탕)
Kkotgetang (Spicy Blue Crab Soup, 꽃게탕) is a classic Korean seafood dish with fresh blue crabs as
the main ingredient. The crab's sweet and savory essence seeps deeply into
the broth, creating a rich, flavorful soup—especially when the crabs are at
their plumpest in autumn.
Thanks to its spicy and refreshing
broth, kkotgetang is an excellent hangover remedy (haejang food) and
is often enjoyed on special occasions or during family gatherings.
The exact origins of crab soup are
unclear. Still, coastal regions along Korea's South and West Seas,
where crabs are abundant, have been developing various crab-based dishes for
centuries. Traditionally, fresh crabs are boiled with soybean paste
(doenjang, 된장) and red pepper powder (gochugaru, 고춧가루), while anchovy broth enhances the depth and umami of the soup.
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| Spicy Blue Crab Stew [Photo Credit] KTO, Park Eun-kyung |
Key Characteristics of Kkotgetang
l Spicy and Refreshing Broth – Made with red pepper powder,
Cheongyang chili peppers, and soybean paste, creating a balanced, bold flavor.
l Deep Crab Flavor – The natural umami of blue crab enriches
the broth, giving it a complex and layered taste.
l Vegetable Medley – Ingredients like radish, leeks, crown
daisy, and zucchini add depth and texture to the dish.
Kkotgetang is best enjoyed with a bowl
of steamed rice, as the broth and rice combine perfectly, creating an unbeatable
pairing.
Nutritional Benefits of Kkotgetang
Beyond its delicious taste, blue
crab soup is packed with health benefits:
l High in protein, which supports muscle maintenance and recovery.
l Rich in chitosan and calcium, found in crab shells, which help boost
immunity and strengthen bones.
l A great hangover cure, thanks to its spicy, detoxifying broth.
Similar Dishes to Kkotgetang
l Dongtae-tang – A seafood soup made
with pollack-based broth.
l Haemultang is a spicy mixed
seafood stew, including shellfish, squid, and crabs.
l Maeuntang – A spicy fish stew made
with fresh fish and vegetables.
Why the Recipe is Omitted
The recipe and ingredients for
kkotgetang are not included here because:
l It is challenging to find fresh blue crab in many countries.
l Cleaning and preparing crab can be challenging for those
unfamiliar with the process.
Instead, if you have the opportunity, visit
a Korean restaurant near you or a specialty restaurant in Korea to
experience an authentic bowl of kkotgetang.
💬 Korean
Saying: "가을에는 숫게, 봄에는 암게"
👉 "Male crabs in autumn,
female crabs in spring."
📌 This
means that male crabs (수게, "Suge") are
at their plumpest in the fall, while female crabs (암게, "Amge") have the best flavor in the spring due to
their roe.
Conclusion
Seasonal food is a gift from nature. It
offers the richest flavors and highest nutritional value at its peak
freshness.
Enjoy the best seasonal ingredients this
autumn and nourish your body with warm, comforting meals. If you get the
chance, exploring Korea’s autumn gourmet scene is an experience you
won’t want to miss!
Check out the following links for posts on seasonal Korean cuisine for spring, summer, and winter:
🌸 Spring: Springtime Delights
☀️ Summer: Best Summer Seasonal Foods
❄️ Winter: Winter Seasonal Korean Cuisine
[Appendix 1] Recommended YouTube Channels & Blogs for Korean Recipes
See Appendix 1 in the spring
season posting below.
🔗 SpringtimeDelights:
Exploring Korea’s Best Seasonal Dishes
[Appendix 2] Guide to Essential Korean Seasonings & Ingredients
For a complete introduction to
essential Korean cooking ingredients, check out our guide:
🔗 The
Ultimate Guide to Korean Seasonings
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