Top 3 October Seasonal Foods

As leaves start to change colors, there is a shift of season within the Korean culinary stage. Autumn marks the season of some of Korea's most popular dishes that can be considered almost the best in terms of taste and ace in providing the best nutritional value, as many other Korean dishes. As the cooler autumn weather starts to set in slowly, take a chance to enjoy some of these nutritious fall foods!

  

1. Korean Radish (Mu) – Korean radish, also known as 'Mu' (무), shares a similar taste to other commonly known radishes but hints of sweetness. It has a crunchy texture and is full of fiber and vitamins. Korean radish can be prepared and eaten in various ways, such as fermenting it to create radish kimchi, braising it in stews, adding it to soups, or eating raw in a salad. One common preparation method for Korean radish is making 'Musaengchae,' a spicy Korean radish salad. It's a quick, easy, healthy Korean side dish made with shredded radish & Korean pepper flakes. It's a crunchy and refreshing perfect side dish, especially for heavier entrees that include large amounts of meat or oil, lightening up the meal.

2. Baby Octopus (Nakiji) - Baby octopuses, or 'nakji,' are known for their nutritional value, as they are high in protein, low in cholesterol, and low in calories. They help detoxify the liver, ease fatigue and boost the metabolism, as they contain the same amount of taurine as 600 grams of ginseng. In Korea, most small octopuses are caught in the western Yellow Sea, and typically the best quality small octopuses are caught in autumn. It is common to consume by cooking it into spicy seafood stews or even by just eating them raw to enjoy the sweet taste. It is also common to make a stir-fry or roast them. Spicy stir-fried baby octopus, or 'nakji bokkeum,' is a popular dish harmonizing soft and chewy meat and hot and spicy seasoning. Baby octopus is usually cut into bite-sized pieces and seasoned with spicy chili powder and chili paste, accompanied by vegetables. It's a popular menu item for many and is a perfect side to pair with strong drinks.

3. Mackerel Pike (Kkongchi) – Another Korean autumn cuisine staple known as Mackerel Pike, or 'Kkongchi’, is commonly consumed as a braise known as 'Kkongchi Jorim,' or Braised Mackerel Pike. It's known as a classic dish perfect to be eaten in lettuce wraps or 'ssam.' The slow simmer of the braise allows for the seasoning to be fully absorbed by the fish and the radish (another typical ingredient commonly used in this dish). 'Kkongchi Jorim' is a dish rarely served in restaurants but is eaten in almost every Korean home due to its simplicity of ingredients and cooking technic and is filling and satisfying.