Autumn in Korea feels like a gift after the long, hot summer. The crisp air invites leisurely outings, and the brilliant foliage is a feast for the eyes. Yet what many look forward to most is the season’s abundance of flavors that awaken all the senses. From the ocean’s bounty of fresh seafood to golden grains and the year’s sweetest fruits, autumn is the perfect time to savor Korea’s seasonal delicacies while exploring its most picturesque destinations.

Chuseok, Korea’s most important traditional holiday, is a time when families perform ancestral rites called ‘charye’ to honor and pay respect to their ancestors. The ritual table, known as ‘charyesang,’ is filled with gently seasoned dishes prepared without red pepper powder or garlic. These include songpyeon (half-moon rice cakes) made from the year’s harvest, namul (assorted seasoned vegetables), jeon (Korean pancakes), broth stew such as tang and guk, and traditional sweets like yakgwa (honey cookies). Depending on family and regional traditions, other festive dishes such as japchae (stir-fried glass noodles and vegetables) and galbijjim (braised short ribs) may also be served.

Jeon

Jeon is a dish that appears not only on ancestral ritual tables but also at festive feasts. It is made by seasoning slices of fish, meat, or vegetables, lightly coating them with flour and beaten egg, and then pan-frying them until golden brown. Softer in texture than deep-fried foods, jeon is prized for its savory, nutty flavor.

Mapo Jeon Alley

This charming alley offers a delightful variety of jeon, including kimchijeon (kimchi pancake), donggeurangttaeng (pan-fried meatball), and scallop jeon. Pair these savory dishes with makgeolli (traditional rice wine) to balance the richness and enjoy your perfect combination.

• Address: Gongdeok Market, 23 Mallijae-ro, Mapo-gu, Seoul

• Hours: Varies by venue

Wonjo Soonheenae Bindaetteok

A popular jeon eatery at Gwangjang Market, an essential stop on any Seoul itinerary. Here you can enjoy nokdubindaetteok (mung bean pancake) and wanjajeon (Korean-style pan-fried meatball) at affordable prices. Don’t miss the savory yukhoe (Korean beef tartare) and the tangy hongeomuchim (skate salad) as well.

• Address: 5 Jongno 32-gil, Jongro-gu, Seoul

• Hours: 11 a.m. - 9 p.m.

Yakgwa

Yakgwa is a traditional Korean confection made by pressing wheat flour dough mixed with sesame oil and grain syrup into decorative molds, then deep-frying it until golden. You can find yakgwa at major traditional markets in Seoul and across the country. Recently, neo-retro cafes have been reinterpreting this classic treat, offering modern versions tailored to contemporary tastes.

Mannadang

A confectionery that has preserved the tradition of gungjung byeonggwa (royal court desserts) once enjoyed by Korean kings since 1963. They offer a variety of hangwa (traditional Korean sweets) reinterpreted for modern palates, including daeyakgwa (large honey cookie), daemogwa (large quince cookie), and daemandugwa (large dumpling-shaped cookie).

• Address: No. 101, 1F, 61 Nonhyeon-ro 175-gil, Gangnam-gu, Seoul

• Hours: Monday-Saturday 10 a.m. - 6 p.m. (Closed on Sundays)

Soobekdam

A café that creatively combines traditional hangwa with modern desserts. Their signature items include moyakgwa, a square-shaped yakgwa made with pastry techniques, and moyakgwarong, a variation that layers moyakgwa like macarons filled with buttercream.

• Address: 1F, 7 Myeongnyun-ro, Gangneung-si, Gangwon-do

• Hours: Noon - 10 p.m. (Closed on Wednesdays)

Songpyeon

Songpyeon is the quintessential Korean rice cake associated with Chuseok. Made from freshly harvested rice, the dough is filled with beans, sesame seeds, chestnuts, or red beans, and then shaped into delicate half-moon crescents. A distinctive feature is its subtle pine aroma, as the rice cakes are steamed over a bed of pine needles. Traditionally, songpyeon was made by families who gather to shape the rice cakes, sharing warmth and togetherness. According to Korean folklore, those who craft beautiful songpyeon are believed to be blessed with beautiful children.

Nakwon Rice Cake Alley

A rice cake alley in the Nagwon-dong area boasting nearly 100 years of tradition. You’ll find a wide variety of options, including songpyeon, yakgwa, gyeongdan (sweet rice balls), and rainbow rice cake, allowing you to choose according to your taste.

• Address: Area of 71-1 Gyeongun-dong, Jongno-gu, Seoul

• Hours: Varies by venue

Kimchi is an essential K-soul food that is ever-present on Korean dining tables. In late autumn, Koreans take part in kimgjang (also spelled gimjang)—the tradition of preparing large batches of kimchi to last through the winter. Recognized on the UNESCO Intangible Cultural Heritage of Humanity List, kimjang is a special practice where families and neighbors gather to share warmth and connection. Each region has its own distinctive kimchi, made with local specialty ingredients and unique methods. To enrich your trip to Korea, try learning to make and taste the many varieties of kimchi found across the country.

Yeosu Gatkimchi (Mustard Leaf Kimchi)

Known for its sharp yet tangy spiciness, Yeosu gatkimchi originated from a kimchi recipe that uses mustard leaves grown on Dolsando Island. This kimchi has such exceptional taste and quality, with a tender texture and pleasant aroma, that it was once presented as tribute to the king.

Suncheon Godeulppaegi Kimchi (Bitter Lettuce Kimchi)

Godeulppaegi (sonchus-leaf crepidiastrum) has a naturally strong bitterness and requires painstaking preparation before it can be used for kimchi. Its uniquely bitter-sweet savory flavor naturally makes you crave a bowl of rice.

Seosan Maneuljjong Kimchi (Garlic Scape Kimchi)

In Seosan, a region famous for its six-clove garlic, kimchi is made with garlic scapes. The bold, pungent spice combined with a crisp yet chewy texture makes it truly exceptional.

When autumn arrives—captured in the Korean saying “cheongomabi,” meaning “the sky is high and horses grow fat”—tables across the country fill with seasonal specialties. These foods not only restore energy to bodies and minds wearied by the summer heat, but also strengthen health during the seasonal transition. Let’s take a closer look at some of autumn’s most treasured flavors.

Gizzard shad

In autumn, gizzard shad are especially prized as their fat content rises, giving the flesh a tender texture and a rich, nutty flavor. The most popular preparation is jeoneogui (grilled gizzard shad), lightly salted and roasted to bring out its natural aroma. Thanks to their soft bones, they are also enjoyed raw in thin slices. While a simple dip in soy sauce highlights their clean flavor, Koreans often savor jeoneohoe (sliced raw gizzard shad) wrapped in lettuce with condiments such as wasabi, chili paste, garlic, and fresh peppers—a true seasonal delicacy. For the freshest catch, the coastal regions along Korea’s west and south seas, including Gwangyang, Seocheon, and Boseong, are especially renowned.

Naruteo Hoetjip

Established in 1978, this long-standing restaurant is renowned for its gizzard shad specialties. Here, guests can enjoy a generous full-course meal of this autumn delicacy in an elegant, spotless setting reminiscent of a fine hotel restaurant.

• Address: 23 Myeongdang 6-gil, Gwangyang-si, Jeollanam-do

• Hours: 11 a.m. – 9 p.m. (Closed on the 3rd Monday of every month)

Neobaengi Deungdae Hoetjip

This ocean-view seafood restaurant greets guests with panoramic windows overlooking the open sea. Its specialties included a gizzard shad trio—hoe (sliced raw fish), seasoned salad, and grilled—along with freshly caught seafood from nearby waters such as grilled prawns, and spicy crab stew.

• Address: 133 Hongwon-gil, Seo-myeon, Seocheon-gun, Chungcheongnam-do

• Hours: 10 a.m. - 8:30 p.m.

Cockle

Often called “the sea’s tonic” in Korea, cockles are highly nutritious and are most famously harvested along Yeojaman Bay, which spans through Goheung, Boseong, Suncheon, and Yeosu. When blanched while being gently stirred with a wooden spatula, they develop their signature sweet and chewy texture. The blanched meat can be enjoyed as kkomakjjim (steamed cockles) by removing one side of the shell and topping it with a savory soy-based sauce, or as kkomangmuchim (cockle salad), mixed with julienned vegetables such as cucumber, carrot, and perilla leaves in a spicy-sweet chili paste. Another popular favorite is kkomakbibimbap (cockle bibimbap), where seasoned cockles are generously heaped over warm rice and mixed with fresh vegetables.

Jangdo Wellbeing Kkomak Jeongsik

Located in Beolgyo, one of Korea’s most renowned cockle-producing regions, this restaurant is famous for its cockle set menu. Here, you can enjoy a full spread of cockle dishes, ranging from cockle salad and grilled cockles to cockle fritters and savory cockle pancakes.

• Address: 3F, Beolgyo Kkomak Wellbeing Center, 15-24, Sijang 1-gil, Beolgyo-eup, Boseong-gun, Jeollanam-do

• Hours: 7:30 p.m. - 9 p.m.

Eomjine Pojangmacha Bonjeom

A popular restaurant in Gangneung, best known for its cockle bibimbap. Its signature dish, kkomangmuchim bibimbap (bibimbap with seasoned cockles), is served with the cockle salad and rice set side by side, allowing diners to fully enjoy the cockles’ chewy texture and spicy kick.

• Address: 21 Gyeonggang-ro 2255beon-gil, Gangneung-si, Gangwon-do

• Hours: 11 a.m. - 11 p.m.

Prawn

In Korea, daeha literally means “big prawn.” This native species is prized for its firm, chewy texture and savory flavor, especially in autumn, when it grows plump and develops a natural sweetness. Coastal regions such as Ganghwado Island, Anmyeondo Island, and Namdang Port in Hongseong bustle with visitors eager to savor this seasonal delicacy. The most popular preparation is daeha sogeumgui (salt-grilled prawn). The prawns are placed on a pan generously lined with coarse salt and gently roasted until tender, allowing the flavor to seep into the shells. For an added treat, the heads are often deep-fried separately for a delightfully crispy bite.

Ttoori Hoe Susan

Located at Namdang Port, a hub for prawn harvests, this restaurant is a must-visit during the Hongseong Namdang Port Prawn Festival (Aug 22 – Oct 20, 2025). Here, you can indulge in a prawn set so lavish it feels like a true banquet.

• Address: 16-4 Namdanghang-ro 435beon-gil, Seobu-myeon, Hongseong-gun, Chungcheongnam-do

• Hours: 10:30 a.m. - 9 p.m.

Teolbo Seonjang Hoetjip Anmyeondo

This boat-shaped landmark restaurant on Anmyeondo Island has been featured in numerous TV programs. It offers local specialties made with seasonal seafood, including grilled prawn and gegukji (blue crab and kimchi stew).

• Address: 95 Baeksajang 1-gil, Anmyeon-eup, Taean-gun, Chungcheongnam-do

• Hours: 10 a.m. - 10 p.m.

Persimmon

Persimmons are Korea’s signature autumn fruit, announcing the arrival of fall. When fully ripe, orchards in Miryang, Changwon, and Cheongdo are awash in brilliant shades of orange. Sweet and crisp when eaten fresh, persimmons are also enjoyed in other forms depending on their tannin content. Astringent varieties, high in tannins, are processed in several ways—yeonsi (artificially ripened), hongsi (naturally ripened on the tree), and gotgam (wind-dried). These methods remove the bitterness and bring out the fruit’s natural sweetness, making persimmons a beloved ingredient in desserts such as cakes, puddings, and macarons.

Café Heidi

This dessert café received the top prize at the Changwon Top 5 Agricultural Products Dessert Contest. Its signature item, the Gamdong Sand Cookie, layers Earl Grey cookies with sweet persimmon, salted caramel, and buttercream—making it perfect as a gift or a delightful treat for yourself.

• Address: 13 Uian-ro 27beon-gil, Uichang-gu, Changwon-si, Gyeongsangnam-do

• Hours: 10 a.m. - 7 p.m. (Closed on Mondays and Tuesdays)

Café Hey0

A stylish hanok café converted from a traditional country home. Its specialties include sweet desserts made with Yeongdong gotgam (dried persimmon), including Gotgam Latte, Cheese Gotgam Danji, and Gotgam Jam Butter Croffle.

• Address: 34-4 Oeman 1-gil, Yanggang-myeon, Yeongdong-gun, Chungcheongbuk-do

• Hours: 11 a.m. - 6 p.m. (Closed on Tuesdays and Wednesdays)

Sweet potato

In autumn, sweet potatoes become sweeter and more tender, and those grown along Korea’s southern coast, including Haenam, develop an especially distinctive flavor from the sea breeze. In Korea, they are typically enjoyed roasted or boiled, often paired with milk or kimchi. Other popular treats include gogumamattang (deep-fried sweet potatoes) glazed with caramelized sugar, and gogumachaesotwigim (deep-fried sweet potatoes and vegetables), where julienned sweet potatoes are mixed with assorted vegetables and deep-fried to a crispy finish.

Café & Bakery Pinancier

A bakery that won the grand prize at a prestigious dining contest. Its signature dessert, Sweet Potato Bread, along with Sweet Potato Tart and Sweet Potato Nurungji (crispy scorched rice-style sweet potato treat), are all made using Haenam sweet potatoes and are highly recommended.

• Address: 8 Eupnae-gil, Haenam-eup, Haenam-gun, Jeollanam-do

• Hours: 9:30 a.m. - 8 p.m.

Samok

A cafe with a charming interior, converted from a woodworking workshop. Its signature dessert is roasted sweet potatoes from a wood-burning stove, served with ice cream, nuts, and honey.

• Address: 3F, 17-1, Achasan-ro 7-gil, Seongdong-gu, Seoul

• Hours: Tuesday–Saturday Noon - midnight / Sundays Noon - 11 p.m. (Closed on Mondays)

Chestnut

When the cool breeze sets in and people begin to pull out their jackets, roasted chestnuts also begin to appear on the streets. While chestnuts are tasty eaten raw after peeling, roasting or boiling brings out even more of their natural sweetness. They are also enjoyed in dishes such as bammukmuchim (chestnut jelly salad) seasoned with assorted condiments, or bamjorim (braised chestnuts) simmered with sugar, soy sauce, and rice syrup. In regions famous for chestnuts, such as Gongju and Hadong, visitors can also discover a wide variety of chestnut-based desserts.

Bakery Bammaeul

As famous as Gongsanseong Fortress, this bakery is celebrated for its chestnut desserts. Visitors will find a wide selection of delicacies made with Gongju’s local chestnuts by master pastry chefs, including Bammaeul Pie, Chestnut Éclair, and Chestnut Madeleine.

• Address: 5-9 Baengmigoeul-gil, Gongju-si, Chungcheongnam-do

• Hours: 9 a.m. - 9 p.m.

Bamtol

Located near Hwagae Market, this bakery is renowned for its chestnut pie made with Hadong’s local chestnuts. The pie achieves a perfect balance of whole chestnuts and chestnut paste, with a crisp, flaky crust and a moist, flavorful filling.

• Address: 17-1 Hwagae-ro, Hwagae-myeon, Hadong-gun, Gyeongsangnam-do

• Hours: 9 a.m. - 6 p.m.

Food always seems to taste better when enjoyed outdoors. Perhaps it’s because the breeze, the sunlight, and the atmosphere serve as natural seasonings that can’t be replicated indoors. This fall, set out to discover special ways to savor both the flavors and the beauty of the season.

Picnicking at the Hangang River

When autumn arrives and the summer heat fades, Hangang parks fill with friends, couples, and families enjoying picnics together. Rent a picnic set from nearby vendors and enjoy a lighthearted outing with ease. You can savor the iconic Hangang ramyeon or have favorites like fried chicken and tteokbokki (spicy rice cakes) delivered right to your spot. The riverside paths are also ideal for strolling while taking in the city skyline or cycling along the waterfront.

Enjoying autumn night markets

Night markets entice visitors with plentiful food and lively entertainment. While every season has its own charm, autumn—with its cool, refreshing breeze—may well be the best season for night markets. Step into Korea’s autumn night markets where romantic fall vibes meet youthful energy, and enjoy an evening that delights all five senses.

K-Food Festival Knock! Knock!

A special Korean food festival held every Friday, Saturday, and Sunday at Sejong-ro Park. This year’s lineup includes returning favorites such as injeolmi dakgangjeong (crispy glazed chicken with bean-powder-coated rice cake) and cream cheese-filled dried persimmon rolls, along with creative new fusion dishes like bulgogi banh mi and puffed rice ice cream.

• Address: Sejongno Park, 189 Sejong-daero, Jongno-gu, Seoul

• Hours: June 20 - Dec. 31 / Friday-Sunday 4 p.m. - 9 p.m.

Sumokwon Night Market

A magical nighttime festival unfolds like a fairytale scene among Jeju’s pine groves. Enjoy the enchanting Jeju nights with a variety of signature foods, including coconut fried shrimp, black pork gangjeong, and goindolgogi (stone-grilled beef inspired by dolmens).

• Address: 69 Eunsu-gil, Jeju-si, Jeju-do

• Hours: Winter 6 p.m. - 10 p.m., Summer 6 p.m. - 11 p.m.

Experiencing autumn food festivals

When autumn arrives with its abundance of seasonal ingredients, food festivals bloom across the country. From apples, crabs, cabbage, and abalone to unique regional specialties, these festivals are brimming with delicious dishes and lively activities. Choose the region and flavors that appeal to you, and embark on a nationwide autumn culinary journey.

Hoengseong Hanu Festival

• Address: Seomjingang riverside around 221 Bukcheon-ri, Hoengseong-eup, Hoengseong-gun, Gangwon-do

• Event period: Oct. 22-26

Cheongsong Apple Festival

• Address: Geumwol-ro area around Yongjeoncheon Stream and Hyeonbiam Rock around 269, Cheongsong-eup, Cheongsong-gun, Gyeongsangbuk-do

• Event period: Oct. 29 – Nov. 2

Gwangju Kimchi Festival

• Address: Gwangju Metropolitan City Hall and outdoor concert hall area around 111 Naebang-ro, Seo-gu, Gwangju

• Event period: Oct. 31 - Nov. 2

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