Top Korean Fall Foods: Seasonal Dishes and Flavors to Try in Autumn

Autumn, When the Korean Table Reaches Its Deepest Flavors

Autumn in Korea is not only about colorful leaves. The season also fills dining tables with freshly harvested grains and root vegetables, seafood from cool coastal waters, and treasures gathered from the forest. More than taste, these foods reflect the rhythm of the seasons and the culture of everyday life.

For foreign visitors, Korean autumn cuisine is not just about eating—it can become part of the travel experience itself. In this guide, we highlight seasonal ingredients, their cultural background, and where you can enjoy them at markets, restaurants, and local festivals.

1. Grains and Root Vegetables: The Harvest Season on the Table

Autumn is when Korean tables feel most abundant. Freshly harvested rice (haepssal), sweet potatoes, chestnuts, radishes, and napa cabbages appear in abundance, each with unique flavors.

Haepssal rice is especially prized for its glossy, chewy texture and delicate sweetness—so much so that Koreans often say, “Rice tastes best in autumn.” Sweet potatoes are a beloved comfort food, roasted on street carts or steamed at home. In Jeolla Province, locals enjoy goguma bugak, crispy chips made from dried, deep-fried sweet potatoes.

Radish and napa cabbage are the foundation of kimchi-making season. In regions like Pyeongchang and Hongcheon, autumn harvests are particularly sweet and crisp. Many towns hold kimchi festivals, where visitors can buy fresh produce directly from farmers, join workshops, and even taste communal kimchi.

👉 Traveler’s Tip: Visit Garak Market in Seoul or Seomun Market in Daegu to see piles of fresh radishes and cabbages. Many vendors will gladly explain how to choose the best ones—perfect for travelers curious about Korean food culture.

2. Crab and Gizzard Shad: Treasures of the Autumn Sea

From the ocean come two autumn delicacies: blue crab (kkotge) and gizzard shad (jeoneo).

Female blue crabs, full of roe in autumn, are rich and sweet. They are steamed, used in spicy crab stews, or marinated in soy sauce as gejang. Gizzard shad is so prized that Koreans say, “Three bushels of sesame for a gizzard shad’s head,” praising its nutty, aromatic flavor. Served grilled, raw, or fermented, it is considered the taste of the season.

👉 Traveler’s Tip: Try freshly grilled gizzard shad at Sorae Port Fish Market (Incheon) or sample spicy crab soup at Jagalchi Market (Busan). The experience of eating seafood right at the source is unforgettable.

Festivals such as the Gayang Jeoneo Festival (Seoul), Namhae Jeoneo and Anchovy Festival, and Taean Blue Crab Festival bring these flavors to life with tastings, cooking events, and cultural performances.

3. Pine Mushrooms and Chestnuts: Gifts of the Forest

Korean forests offer two seasonal treasures: pine mushrooms (songi beoseot) and *chestnuts.

Pine mushrooms, rare and highly prized, have a crisp bite and earthy aroma. Lightly grilled with salt, they deliver a pure, pine-scented taste that feels both luxurious and natural. Chestnuts, harvested throughout the country, are enjoyed roasted on street corners, boiled, or added to rice and traditional sweets.

Both are valued for their health benefits: pine mushrooms are believed to boost immunity, while chestnuts provide vitamin C and fiber.

👉 Traveler’s Tip: In Bonghwa, North Gyeongsang Province, you can join foraging tours and tastings during the Bonghwa Pine Mushroom Festival in October. For chestnuts, stop by Boeun’s local markets, where roasted chestnuts are sold hot in paper bags.

4. Jujubes and Persimmons: Sweetness as Autumn Deepens

Autumn also brings fruit that grows sweeter with the season: jujubes (daechu) and persimmons (gam).

Jujubes are crisp and tart when fresh, chewy and sweet when dried. They’re used in teas, porridges, and traditional remedies. Persimmons are eaten fresh, but also dried into gotgam, chewy and rich with natural sugars.

👉 Traveler’s Tip: Visit Sangju (North Gyeongsang Province) during the persimmon harvest to see strings of drying persimmons hanging outside traditional houses. It’s as much a cultural scene as a culinary one.

Festivals such as the Boeun Jujube Festival and Sangju Persimmon Festival offer fruit-picking, hands-on workshops, and plenty of tastings.

5. Chueotang: A Bowl of Warmth in the Autumn Chill

As the weather cools, Koreans turn to nourishing soups. Chueotang (mudfish soup) is the season’s signature comfort dish.

Made by simmering mudfish with soybean paste or perilla seed broth, the soup is rich, earthy, and hearty. Some versions grind the fish for smoothness, while others leave it whole for a rustic flavor. Vegetables like leeks, radish greens, and chili flakes add depth and warmth.

👉 Traveler’s Tip: If you’re new to Korean soups, try chueotang in Namwon (Jeollabuk-do), considered its birthplace. For something more accessible, head to Seoul’s Gwangjang Market, where the soup is served alongside pancakes and other street foods—making it easier for first-timers to try.

🍁 End Your Journey with the Taste of the Season

Korean autumn food is more than nourishment, it is a living story of the land and its people. From glossy new rice at bustling markets, to crabs steaming in coastal towns, to dried persimmons hanging in quiet villages, each dish offers a way to connect with Korea’s culture.

If you’re traveling in Korea this autumn, don’t just admire the leaves. Visit a market, join a food festival, and taste the season. It’s one of the most authentic ways to experience Korea.

🍁 Still looking for where to enjoy fall colors?
👉 Check out our guide to autumn foliage spots