Regional season bands
This month · Korea · seasonal candidates
Seasonal index
April seasonal Korean food, Korean cuisine, and Korean ingredients by region on Bap.
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.
Seongju, Korea · Peak March-June Nongsaro and Nongmin Newspaper sources describe Korean melon shipments starting in March and peaking in May.
Muan, Korea · Peak April-June The local cultural material explains that Muan onions are harvested from April to June
Namwon-eup, Jeju · Peak April-May The festival is held in mid to late April, when Jeju's spring rains and young bracken shoots are closely linked.
Boseong, Korea · Peak April-May The Boseong tea festival is held in the tea fields every May and includes tea-leaf picking and tea-making experiences.
Nonsan, Korea · Peak January-May Agricultural food information lists strawberry production from January to May, and the Nonsan Strawberry Festival is held in late March.
Buk-myeon, Ulleung · Peak April-May It has a strong wild vegetable character, as its leaves are harvested in spring and eaten raw, pickled, or wrapped in other ways
Seosan, Korea · Peak October-May Seosan lists dallae as available from October to May, with March treated as its peak spring season.
Yanggu, Korea · Peak April-May Yanggu gomchwi is closely tied to May, when local festivals highlight the spring greens at their best.
Gijang, Busan · Peak March-April Gijang seaweed can be considered a candidate for March to April, given the spring harvesting season and the context of the seaweed and kelp festival
Gogeum-myeon, Wando · Peak October-May New-season gim is produced from October through the following May.
Daejeo-dong, Busan · Peak February-May The Nongmin Newspaper explains that although Daejeo tomatoes are harvested starting in January, their peak season is from March to May
Dongjin and Gyehwa-myeon, Buan · Peak March-May Buan Noeul potatoes are early greenhouse potatoes harvested and shipped from mid-March through May.
Mongsanpo Port, Taean · Peak March-May The festival period coincides with spring webfoot octopus consumption, so there is strong local experience around April
Daebyeon Port, Gijang, Busan · Peak April-May The Gijang Anchovy Festival is held at the end of April, and there is a strong signal of spring anchovy season and demand from production areas
Jijok Strait, Namhae · Peak April-June The travel materials for spring trips to Namhae with jukbang anchovies and anchovy ssambap support the seasonal characteristics of April and May
Buan, Korea · Peak April-May Spring baekhap clam soup, porridge, and grilled clams are closely tied to Buan travel.
Cheonjin Port, Udo, Jeju · Peak April-June Given the context of the April festival and the spring haenyeo (female diver) harvesting, it is suitable as a candidate for Jeju haenyeo seafood
Beopseongpo, Yeonggwang · Peak March-April This preserved seafood is tied to spring yellow croaker fishing grounds and Beopseongpo's salt-curing and drying culture.
Sinjindo, Taean · Peak April-June The seafood safety information explains that blue crabs are in season twice a year, in spring and autumn, and that the female blue crabs in spring are delicious
Yongdae-ri, Inje · Peak December-April In the winter cold, the pollock freeze and thaw repeatedly, and by spring it is fully prepared as dried pollock, showing strong seasonality
Jindong-myeon, Changwon · Peak March-June Sea squirts are in season from March to June and are repeatedly introduced as a seafood that represents the scent of the spring sea
Ganwoldo, Seosan · Peak October-April Oyster harvesting continues from late autumn through spring, and the oysters in February and March have a rich flavor, so they are considered a candidate for winter and spring
Andong, Korea · Peak March-May The Gyeongbuk food data suggest that the main season for consuming salted mackerel is spring, making it a candidate for regional food in processed fisheries
Jinhae Bay, Changwon · Peak December-May There is data indicating that it can be harvested from December to May, making it suitable as a candidate for winter and spring shellfish
Sinbang Village, Hadong · Peak February-May Beotgul oysters grow plump around the March-April cherry blossom season, giving them a short and distinct spring peak.