Regional season bands
This month · Korea · seasonal candidates
Seasonal Korean food map
Bap organizes Korean food, Korean cuisine, and Korean ingredients by place and peak season. Use the map, monthly indexes, and regional pages to compare what is good now across Korea.
Tongyeong, Korea · Peak November-February It is a representative shellfish whose scent of the sea and sweetness become more pronounced in winter
Mokpo, Korea · Peak June-August In midsummer it becomes rich and oily, with clear seasonality in dishes like hoe, soup or tang, and jeon.
Wando, Korea · Peak July-August It is frequently recommended as a nourishing seafood in the summer
Wando, Korea · Peak April-July Since it is a seaweed harvested between spring and early summer, its freshness and origin are important
Boryeong, Korea · Peak April-June A spring shellfish prized for its sweet, chewy adductor muscle.
Tongyeong, Korea · Peak March-June From spring to early summer, it is known for its strong briny aroma and firm texture.
Tongyeong, Korea · Peak March-April A spring dish where both young flounder and fresh mugwort define the season.
Seocheon, Korea · Peak September-October It is a representative seafood whose nuttiness is emphasized when grilled and eaten in autumn
Namdang Port, Hongseong · Peak August-October From late summer to autumn, prawns are consumed as a seasonal delicacy
Uljin, Korea · Peak December-February Winter snow crab is a representative seasonal East Coast seafood known for its meat and sweetness
Geoje, Korea · Peak December-January In winter, cod has a clear local seasonality, especially in cod soup and dishes eaten near the producing area.
Jeju, Korea · Peak June-September It is known as a seafood enjoyed in summer for its soft texture and sweetness