Introduction
Certain dishes come to mind when winter arrives—steaming hot soup, spicy and hearty stews, and crispy pancakes sizzling on
the pan. These winter specialties warm not only the body but also the soul,
making them genuinely seasonal gifts.
Winter, like autumn, is when the best
ingredients from the land and sea peak. Fresh oysters, pollock, and cockles
from the ocean are packed with nutrients, much like natural tonics, while
cabbages become sweeter as they endure the cold. Korean cuisine takes full
advantage of these seasonal ingredients, ensuring delicious flavors and health
benefits.
From a spoonful of hot soup to a bite of crispy pancake and a side dish bursting with umami—let’s explore the world of winter seasonal Korean cuisine that brings warmth and comfort!
🔎 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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| Chehwa-jeong Pavilion in Pungsan-eup, Andong, Gyeongsangbuk-do in Winter [Photo Credit] KTO, Sim Soo-yeon |
1. Oyster Rice Soup (Gul Gukbap, 굴국밥)
Oysters are a common ingredient in Korean
cuisine during late autumn and winter. They are eaten raw, grilled, or
pan-fried in batter as gul jeon (oyster pancakes, 굴전). They are also seasoned in gul muchim (oyster salad, 굴무침), mixed into rice to make gulbap (oyster rice, 굴밥), or even fermented into gul jeot (salted oysters, 굴젓) for long-term preservation.
Among these, gul gukbap (oyster rice
soup, 굴국밥) is a popular dish Koreans crave when
the cold winds blow. This hearty soup, made with generous amounts of fresh
oysters, is known for its deep umami flavor and refreshing broth. It is
especially beloved in Tongyeong and other coastal regions in southern Korea,
where oysters are harvested at their peak during winter, making the dish even
more flavorful.
This dish has long been enjoyed in Korea’s
southern coastal regions, where oyster harvesting is abundant. Due to their
high nutritional value, oysters are called the "milk of
the sea." They have traditionally been consumed as a winter
stamina-boosting food to fight off fatigue and support immunity.
 |
| Oyster Rice Soup |
Key Features of Gul Gukbap
l Rich Umami from Fresh Oysters – The natural briny aroma of
oysters infuses the broth, creating a light yet profoundly savory taste.
l Clean and Refreshing Broth – Made with anchovy and kelp stock,
the broth remains light yet packed with umami.
l Nutritious and Healthy – Oysters are rich in protein, minerals,
zinc, and vitamins, which help boost immunity and reduce fatigue.
Simple Recipe
for Gul Gukbap
l Remove the oyster shells, clean them thoroughly, and drain
the excess water.
l Bring anchovy broth to a boil in a pot and add radish slices.
Simmer until the radish turns translucent, then remove it.
l Add the oysters to the broth and cook them until
tender. Then, add tofu, green onions, and minced garlic.
l Season with salt and black pepper, then add cooked rice for a
hearty soup.
l Finish by topping with chives before serving.
💡
Optional: For added flavor, stir in a beaten egg
or add sliced Cheongyang chili peppers for a spicy kick.
💡 TIP: Do
not overcook the oysters, as they can become rubbery. Adding chili peppers
enhances the flavor with a mild spiciness.
Best Side Dishes for Gul Gukbap
l Fresh Napa Cabbage Kimchi (배추김치) – The tangy and slightly fermented taste of kimchi pairs
perfectly with the clean flavors of oyster soup.
l Radish Kimchi (깍두기) – Its crunchy texture and mildly sweet-spicy taste complement
the savory broth.
l Chive Pancakes (부추전) – The aromatic chives and crispy batter contrast the warm and
silky soup.
On a cold winter day, enjoy a comforting
bowl of gul gukbap and savor the taste of the sea while
warming up from the inside out!
💬 Korean
Proverb: "배 타는 어부 딸은 얼굴이 까맣고, 굴 따는 어부 딸은 피부가
하얗다."
👉 "The
daughter of a fisherman who sails has tanned skin, while the daughter of an
oyster harvester has fair skin."
📌 Meaning: This
proverb refers to the belief that oysters contain compounds that help break
down melanin, leading to lighter skin. It highlights the traditional view that
consuming oysters can contribute to a fairer complexion.
2. Spicy Pollock Stew (Dongtae Jjigae, 동태찌개)
Many dishes come to mind when Koreans crave
a spicy and refreshing broth during the cold winter months. Dongtae
jjigae (spicy pollock stew, 동태찌개) is a beloved
dish that combines the tender and mild flavor of frozen pollock with a spicy,
flavorful broth, making it the perfect meal to warm up in winter.
Dongtae (동태) refers
to frozen myeongtae (Alaska pollock, 명태) caught
during the winter season. The word “dong (동)” means "frozen",
and “tae (태)” comes from myeongtae. In
the past, before refrigeration was widely available, pollock naturally froze
while being stored during the cold months, leading to the development of dongtae as
a culinary staple.
Dongtae jjigae is a spicy stew made
with pollock, known for its deep and refreshing broth. The fish remains
tender while absorbing the rich flavors of the soup, making it a popular
comfort food for Koreans.
 |
| Spicy Pollock Stew |
Simple Dongtae Jjigae Recipe
1) Essential Ingredients
l 1 frozen pollock (cut into pieces)
l 1/4 radish (cut into thick slices)
l 1 block of tofu (cut into large chunks)
l 1 stalk of green onion (diagonally sliced)
l 2 Cheongyang chili peppers, 1 red chili pepper (sliced)
l A handful of crown daisies (ssukgat, optional)
l 1L anchovy-kelp broth
l 2 tbsp red pepper powder, 1 tbsp doenjang (soybean paste), 1 tbsp
soy sauce for soup
l 1 tbsp minced garlic, a pinch of salt
2) Cooking Instructions
l
Make the broth – Simmer
anchovies and kelp in water for 10-15 minutes to extract umami
flavor, then strain.
l
Cook the radish – Add the
sliced radish to the broth and simmer over medium heat until it becomes
translucent.
l
Season the broth by
Stirring in red pepper powder, soybean paste, soy sauce, and minced garlic to
create a spicy and flavorful base.
l
Add pollock and vegetables –
Add the pollock pieces, green onions, and chili peppers, then let it boil.
l
Final touches – Add tofu and
let it simmer for a few more minutes. Finish by garnishing with crown
daisy (ssukgat) before serving.
💡 TIP
l To remove any fishy smell from pollock, soak it in saltwater briefly
before cooking.
l For an even richer broth, add dried pollock (bukeo, 북어) or clams.
Perfect Pairings for Dongtae Jjigae
Dongtae jjigae is best enjoyed with a bowl
of warm rice, making it an incredibly satisfying and comforting meal. The spicy
broth mixed with rice creates an irresistibly hearty combination.
Recommended Side Dishes:
l Rolled Omelet (계란말이) – The mild and fluffy texture balances out the spiciness of
the stew while adding protein.
l Braised Tofu (두부조림) – The savory, slightly sweet tofu pairs beautifully with the
bold flavors of the stew.
Alcohol Pairings:
l Soju – The clean and crisp taste of
soju complements the spicy broth, making it a classic Korean drinking food.
l Makgeolli (Korean rice wine, 막걸리) – The mild sweetness and creamy texture of makgeolli
surprisingly enhance the deep flavors of the stew.
💬 Korean
Saying: "동태나 북어나"
👉 "Frozen
or dried pollock—it's all the same."
📌 Meaning: This saying implies that there is little difference between two things, like frozen pollock (dongtae, 동태) and dried pollock (bukeo, 북어), which are essentially the same fish in different forms.
💬 Different Names for Pollock in Korean
Myeongtae (Alaska pollock, 명태) has been a staple fish in Korea, particularly in the East Sea, and
is known by various names depending on its preparation method. Finding
another language with many different terms for a single type of fish is rare!
l
Saengtae (생태) – Fresh, just-caught pollock.
l
Dongtae (동태) – Frozen pollock.
l
Bukeo (북어) – Dried pollock.
l
Hwangtae (황태) – A premium version of dried
pollock, repeatedly frozen and thawed to achieve a yellowish color.
 |
| Hwangtae Drying Rack [Photo Credit] KTO, Kim Ji-ho |
l
Kodari (코다리) – Half-dried pollock with the
intestines removed.
l
Nogari (노가리) – Young pollock, usually dried.
l
Meoktae (먹태) – Similar to hwangtae, but darker
in color and softer in texture.
l
Heuktae (흑태) – Another term for meoktae,
referring to blackened dried pollock.
l
Kkangtae (깡태) – Hard-dried pollock.
l
Mangtae (망태) – Pollock caught using nets.
l
Jotae (조태) – Pollock caught by fishing
lines.
l
Waetae (왜태) – Small-sized pollock.
l
Agi-tae / Aegi-tae (아기태 / 애기태) –
Cute-sounding terms for baby pollock.
l
Aengchi (앵치) – Another name for nogari
(young pollock).
Korean cuisine embraces pollock in all
forms, making it a versatile and indispensable ingredient in many traditional
dishes!
3. Baechu Jeon (Cabbage Pancakes, 배추전)
Baechu jeon is a traditional Korean pancake-style
dish in which cabbage leaves are coated in a light flour batter and pan-fried
until crispy. The outside is golden and crispy, while the inside remains moist,
allowing the cabbage's natural sweetness to shine. This dish is
simple yet flavorful, making it a favorite for all ages.
Baechu jeon is particularly popular in Gangwon
and Gyeongsang provinces. In Gangwon-do, it is often enjoyed as a side
dish for makgeolli (Korean rice wine, 막걸리), while in Gyeongsang-do,
it is commonly served with soy sauce as a savory side dish.
 |
| Baechu jeon [Photo Credit] KTO, Alex Boon-do |
Key Features & Flavors of Baechu
Jeon
l
Natural Sweetness of Cabbage – Cabbage releases its natural sweetness when cooked, blending perfectly with
the mild batter.
l
Crispy Outside, Moist Inside –
The batter forms a crispy crust, while the inside stays tender, creating a
satisfying texture.
l
Quick & Easy Recipe –
Requires just a few ingredients—flour, water, and cabbage—making it an
effortless dish.
l
Perfect Pairing with Makgeolli –
Especially in Gangwon-do, it is a popular makgeolli snack due to its mild,
savory taste.
How to Make Baechu Jeon
1) Ingredients
l Cabbage (Napa or baby Napa cabbage)
l 1 cup flour
l 3/4 cup water
l 1/2 tsp salt
l 1 egg (optional for extra richness)
l Cooking oil
2) Cooking Steps
Prepare the Cabbage
l Wash the cabbage leaves thoroughly and shake off excess water. Cut
them into manageable pieces.
l If the stem is too thick, lightly score it with a knife to ensure
even cooking.
Make the Batter
l Mix 1 cup of flour, 3/4 cup of water, and 1/2 tsp salt until
smooth.
l Adjust the consistency to be similar to pancake batter—not too thick
or too runny.
l Adding an egg will give it a richer, more savory flavor.
Coat the Cabbage
l Dip the cabbage leaves into the batter, ensuring an even coating.
l Shake off any excess batter for a thin and crispy finish.
Pan-fry
l Heat cooking oil in a pan over medium heat.
l Cook each piece until golden brown, then flip and cook the other
side.
l Avoid flipping too often—let it crisp up before turning.
Serving & Plating
l Serve hot with a side of soy dipping sauce for extra
flavor.
💡
Cooking Tips
l
Use baby Napa cabbage for
a naturally sweeter taste.
l
Avoid thick batter, as it can
overpower the delicate cabbage flavor.
l
Use the right amount of oil to
maintain crispiness without making it greasy.
l
Flip only once for the
best texture.
Health Benefits of Baechu Jeon
Cabbage is rich in fiber and vitamin C,
aiding digestion and boosting immunity. Although pan-fried, cabbage is
naturally low in calories, making this dish a guilt-free treat. Additionally,
its antioxidants help combat free radicals, contributing to overall
health.
Other Ways to Enjoy Cabbage
l Baechu Geotjeori (Fresh Cabbage Salad, 배추 겉절이) – A quick kimchi-style salad with
a light seasoning.
l Baechu Guk (Cabbage Soup, 배춧국) – A refreshing soup with beef or doenjang (soybean paste).
l Steamed Cabbage (Baechu Jjim, 배추찜) – Steamed cabbage served with doenjang or dipping sauce.
💬 Korean
Saying: "김장날은 배추밭의 초상날이다."
👉 "Kimchi-making
day is like a mourning day for the cabbage field."
📌 Meaning: This
proverb humorously describes how cabbage fields become empty after harvesting
large amounts of cabbage for making kimchi.
4. Spicy Cockle Salad (Kkomak Muchim, 꼬막무침)
Kkomak muchim is a Korean seafood side
dish that combines boiled cockles with a spicy, tangy seasoning that
enhances their natural umami flavor. The cockles' chewy texture and vibrant
marinade make them an irresistible side dish or drinking snack.
Cockles are in season during winter,
with Beolgyo cockles (벌교 꼬막) being the most
famous in Korea. Historically, they were considered a delicacy for royalty during
the Joseon Dynasty. Packed with protein and taurine, cockles are also
highly nutritious.
 |
| Spicy Cockle Salad Served on a Large Metal Tray [Photo Credit] KTO Studio 4cats |
Key Features of Kkomak Muchim
l Chewy, Springy Texture – The natural bounce of cockles adds to
their unique mouthfeel.
l Explosion of Umami – The bold, spicy, and tangy marinade
enhances the seafood’s deep flavors.
l Easy to Prepare – Boil the cockles and mix them with seasoning.
l Versatile Dish – This can be enjoyed as a side dish, mixed into
bibimbap, or paired with noodles.
Quick Recipe for Spicy Cockle Salad
(Kkomak Muchim, 꼬막무침)
Clean the cockles thoroughly, then boil
them in water with a pinch of salt. Remove the shells and mix the cockle meat
with a seasoning sauce made of soy sauce, red pepper powder, sugar, minced
garlic, sesame oil, and sesame seeds.
Best Pairings: Foods & Drinks
Kkomak Bibimbap (꼬막비빔밥) – Mix cockle muchim with warm
rice and sesame oil for a flavorful bibimbap.
Kkomak Bibim-guksu (꼬막비빔국수) – Add it to spicy noodles for an
extra umami boost.
Alcohol Pairings:
l Makgeolli (Korean Rice Wine, 막걸리) – Its smooth and creamy texture complements the nutty and
salty flavors of kkomak muchim.
l Soju – Helps balance the dish’s
spiciness while neutralizing the bitterness of alcohol.
l Beer & White Wine – Enhances
the fresh, briny taste of seafood.
Health Benefits of Cockles
Cockles are rich in protein and
taurine, which is excellent for liver health and recovery from
fatigue. They are also high in iron, helping to prevent anemia. This is
why kkomak muchim is a perfect drinking snack—it helps the body recover
while you enjoy a drink!
 |
| Fishermen harvesting cockles [Photo credit] KTO, Park Jong-su |
💬 Korean
Saying: "꼬막 맛 변하면 죽을 날 가깝다."
👉 "If
the taste of cockles changes, one’s final days are near."
📌 Meaning: This proverb suggests that when a person loses their ability to enjoy the familiar taste of cockles, it signifies aging and declining health. It reflects the wisdom of our ancestors, who emphasized the importance of maintaining good health through food.
Conclusion
Winter Korean food is more than just a meal—it
reflects Korean culture, warmth, and nostalgia. A steaming bowl of oyster
rice soup soothes the stomach, a spicy pollock stew warms the
body, a crispy cabbage pancake is enjoyed with friends, and a savory
cockle salad awakens the taste buds. Together, these dishes make the
winter cold feel a little less harsh.
Winter may be a retreat season, but with a hot
and hearty bowl of Korean cuisine, no cold is too intense to withstand. This
winter, embrace the seasonal flavors of Korean food and enjoy both health
and happiness!
Although this article introduces a few
dishes, Korea’s diverse seasonal cuisine is a treasure trove of flavors. Korean food offers much more, with abundant natural ingredients from the mountains, fields, and seas. Stay tuned for more delicious Korean food
stories to come!
Check out the
following links for posts on seasonal Korean cuisine for spring, summer,
and autumn:
🌸 Spring: Springtime Delights
☀️ Summer: Best Summer Seasonal Foods
🍂 Autumn: Must-Try Korean Autumn Dishes
[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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