Chehwa-jeong Pavilion in Pungsan-eup, Andong, Gyeongsangbuk-do in Winter
[Photo Credit] KTO, Sim Soo-yeon
TL;DR — Four Korean winter staples that warm you up, fast.
Gul gukbap (oyster rice soup): clean, briny broth over rice; peak oysters in winter.
Dongtae jjigae (spicy pollock stew): bold, peppery soup built on anchovy–kelp stock; frozen pollock (dongtae) holds shape.
Baechu jeon (cabbage pancakes): crackly outside, sweet napa inside—perfect with makgeolli.
Kkomak muchim (spicy cockle salad): chewy, umami-loud cockles tossed in tangy heat; great over rice or noodles.
Eat seasonally for max flavor + nutrition—and pair with classic banchan for balance.
Introduction
Certain dishes come to mind when winter arrives—steaming hot soup, spicy and hearty stews, and crispy pancakes sizzling in 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 cabbage becomes sweeter as they endures the cold. Korean cuisine makes the most of these seasonal ingredients, ensuring both 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.
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 food to boost stamina and support immunity.
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 with 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 tangy, 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 as it absorbs the rich flavors of the soup, making it a popular comfort food among Koreans.
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, combined 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 method of preparation. 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.
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.
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.
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 rich in iron, which helps prevent anemia. This is why kkomak muchim is a perfect drinking snack—it helps the body recover while you enjoy a drink!
💬 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 a balanced diet.
❓ FAQ (Frequently Asked Questions)
Q1. Are oysters really a winter thing in Korea?
Yes—local media and guides consistently highlight winter (late Oct–Jan) as prime oyster season, with Tongyeong a famous source and gul-based dishes like gul gukbap especially popular then. (Korea Joongang Daily)
Q2. Is it safe to eat raw oysters?
Raw oysters always carry risk (norovirus, Vibrio). In 2025, the U.S. FDA issued multiple advisories on certain frozen raw Korean oysters. Safer approach: eat oysters fully cooked (to 145°F/63°C). High-risk groups (pregnant, immunocompromised, older adults) should avoid raw shellfish. (FDA)
Q3. I’m pregnant—can I still enjoy oyster dishes?
Yes, if fully cooked; avoid raw. CDC/FDA and NHS guidance say cooked shellfish are delicate in pregnancy, but raw shellfish should be avoided. (Disease Prevention Center)
They’re all Alaska pollock by form: saengtae = fresh, dongtae = frozen, bugeo = dried, hwangtae = winter freeze–thaw dried (yellow, tender, pricier). Koreans use many names by processing stage. (The Korea Herald)
Q5. Why use frozen pollock (dongtae) for dongtae jjigae—doesn’t “fresh” taste better?
Fresh is great, but dongtae’s firm texture holds up in spicy broth and absorbs seasoning well; it’s also historically practical in winter. (See the many-name tradition and drying/freeze-thaw methods.) (The Korea Herald)
Q6. Do I really need anchovy–kelp stock for Korean winter soups/stews?
It’s the classic base for clean, deep umami in jjigae and guk. Home cooks (and recipes) routinely use anchovy + dasima (kelp). (Cooking Korean food with Maangchi)
Q7. My oysters turned rubbery—what did I do wrong?
Overcooking. Add oysters at the end and simmer briefly until just plump/opaque. Many gul gukbap recipes emphasize quick cooking in hot broth.
Q8. Is makgeolli really the right drink with jeon (like baechu jeon)?
Yes—makgeolli + jeon is a beloved pairing; people often reach for it on rainy days (cultural ritual + comfort factor).
Q9. How do I clean cockles for kkomak muchim to avoid grit?
Purge in cold saltwater (approx. seawater salinity), ideally with the shellfish elevated in a sieve so sand drops away; rinse/scrub shells before cooking. (Cornmeal isn’t necessary.)
Q10. Where are famous cockles from—and when are they best?
Beolgyo (Jeollanam-do) is renowned for cockles; winter (roughly Dec–Mar) is the peak. Kkomak bibimbap and muchim are local signatures.
Q11. Any quick sides that flatter these dishes?
Classic picks include kkakdugi or baechu-kimchi with gul gukbap; braised tofu or gyeran-mari with dongtae jjigae; soy–vinegar dip for baechu jeon; and warm rice or bibim-guksu with kkomak muchim. (Anchovy–kelp stock remains your winter workhorse.) (Cooking Korean food with Maangchi)
Q12. I read oysters are the “milk of the sea.” Is that just hype?
It’s a long-standing moniker in Korea, referencing their nutrient density (zinc, iron, etc.); you’ll see it in official/culinary write-ups. (Ministry of Culture, Sports and Tourism of Korea)
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 an abundance of natural ingredients sourced from the mountains, fields, and seas. Stay tuned for more delicious Korean food stories to come!
📍 Savor Korea by Season
Check out the following links for posts on seasonal Korean cuisine for spring, summer, autumn, and winter:
[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:
