Incheon Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Incheon's food culture is defined by its exceptional seafood harvested from the Yellow Sea, its unique position as the birthplace of Korean-Chinese fusion cuisine, and its authentic port-city character. The city's culinary identity balances maritime traditions with multicultural influences, offering everything from humble market stalls serving fresh raw fish to historic Chinatown restaurants that have perfected their recipes over generations.
Traditional Dishes
Must-try local specialties that define Incheon's culinary heritage
Jjajangmyeon (짜장면) - Black Bean Noodles
Thick wheat noodles topped with a savory black bean sauce made from chunjang (fermented black soybeans), diced pork, and vegetables. Incheon's Chinatown version is considered the authentic standard, with a richer, less sweet sauce than versions found elsewhere in Korea.
Created in Incheon's Chinatown in the early 1900s by Chinese immigrants who adapted traditional Chinese zhajiangmian to Korean tastes, using locally available ingredients. It has since become Korea's most beloved comfort food.
Kkotge (꽃게) - Blue Crab
Fresh blue crabs from the Yellow Sea, prepared in various ways including gejang (raw crab marinated in soy sauce), steamed, or in spicy stews. Incheon's crabs are prized for their sweet, delicate meat and are at their peak in spring and fall.
Blue crab fishing has been central to Incheon's economy for centuries. The waters around Yeongjong and Ganghwa islands provide ideal conditions for these crustaceans, making Incheon Korea's premier blue crab destination.
Yeonpyeong-do Jogae Gui (연평도 조개구이) - Grilled Shellfish
Assorted fresh shellfish including clams, scallops, and cockles grilled over charcoal and served with minimal seasoning. The shellfish from waters near Yeonpyeong Island are exceptionally plump and flavorful due to strong tidal currents.
Grilled shellfish has been a staple of Incheon's fishing communities for generations. The practice of grilling fresh catches dockside evolved into the city's beloved shellfish restaurant culture.
Dakgangjeong (닭강정) - Sweet Crispy Chicken
Double-fried chicken pieces coated in a glossy, sweet-and-spicy sauce with a perfectly crispy exterior. Incheon's Sinpo Market is the birthplace of this dish, which predates Korea's modern fried chicken craze by decades.
Invented in Sinpo Market in the 1970s, dakgangjeong was created as an affordable snack for market shoppers. Its popularity spread nationwide and influenced the development of modern Korean fried chicken culture.
Jjamppong (짬뽕) - Spicy Seafood Noodle Soup
Fiery red soup loaded with seafood, vegetables, and thick noodles, flavored with gochugaru (Korean chili flakes) and seafood stock. Incheon's coastal location ensures the freshest seafood in every bowl.
Developed alongside jjajangmyeon in Incheon's Chinatown as a spicy alternative, adapting Chinese lamian traditions with Korean chili peppers and abundant local seafood.
Ganghwa Sunmu Kimchi (강화 순무김치) - Ganghwa Turnip Kimchi
Kimchi made from sweet, crisp turnips grown on Ganghwa Island, known for their unique flavor due to the island's mineral-rich soil. The turnips are pickled with a lighter, less spicy seasoning than traditional cabbage kimchi.
Ganghwa Island's turnips have been cultivated for over 1,500 years, with the island's sea breeze and soil creating distinctively sweet vegetables. This kimchi represents Incheon's agricultural heritage.
Tangsuyuk (탕수육) - Sweet and Sour Pork
Crispy fried pork pieces served with a sweet-and-sour sauce featuring pineapple, onions, and peppers. Incheon's Chinatown versions maintain traditional preparation methods with a lighter, less gloopy sauce than modern interpretations.
Adapted from Chinese sweet and sour pork by Incheon's Chinese community in the early 20th century, using ingredients available in Korea and adjusting flavors to local preferences.
Ggul Bbang (꿀빵) - Honey Bread
Small, round bread rolls filled with sweet red bean paste and brushed with honey, creating a shiny golden exterior. These soft, sweet treats are a Chinatown specialty, perfect as a dessert or snack.
Introduced by Chinese bakers in Incheon's Chinatown and adapted to Korean tastes with the addition of honey glaze and red bean filling, becoming a beloved local specialty since the 1960s.
Jjukkumi Bokkeum (쭈꾸미 볶음) - Spicy Stir-fried Webfoot Octopus
Small webfoot octopuses stir-fried with vegetables in an intensely spicy gochugaru-based sauce. The octopus has a tender yet chewy texture and is often served with rice or wrapped in lettuce leaves.
Webfoot octopus fishing has been important to Incheon's coastal economy for centuries. This spicy preparation became popular in the 1980s as a drinking food (anju) in the city's seafood districts.
Naengmyeon (냉면) - Cold Buckwheat Noodles
Chewy buckwheat noodles served in an icy cold broth or with spicy sauce, often topped with sliced pear, cucumber, and boiled egg. Incheon's versions often incorporate seafood elements into the broth.
While naengmyeon originated in North Korea, Incheon's port city status made it a hub for North Korean refugees who brought their recipes south, establishing distinctive local interpretations.
Hweh (회) - Raw Fish
Impeccably fresh raw fish sliced thin and served with wasabi, soy sauce, and various accompaniments. Incheon's coastal location ensures same-day catches, with popular choices including flounder, sea bass, and rockfish.
Raw fish consumption has ancient roots in Korea's coastal communities. Incheon's fish markets and seafood restaurants maintain centuries-old traditions of preparing and serving the freshest catches.
Ginseng Chicken Soup (삼계탕 - Samgyetang)
A whole young chicken stuffed with glutinous rice, ginseng, jujubes, and garlic, simmered until the meat falls off the bone. While found throughout Korea, Incheon restaurants often add local seafood or use Ganghwa ginseng.
Traditionally eaten during the hottest days of summer (boknal) to restore energy. Ganghwa Island, part of Incheon, is famous for producing some of Korea's finest ginseng, elevating local versions of this dish.
Taste Incheon's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Dining etiquette in Incheon follows traditional Korean customs with some local variations influenced by the city's port culture and working-class roots. While the atmosphere is generally more relaxed than in Seoul's upscale districts, showing respect through proper table manners is still important, especially when dining with locals or in traditional settings.
Chopsticks and Spoon Usage
Koreans use metal chopsticks and a long-handled spoon for meals. The spoon is for rice and soup, while chopsticks are for side dishes and main courses. Never use both utensils simultaneously, and always place them on the table or rest between bites, not in your bowl.
Do
- Wait for the eldest person to pick up their utensils first before starting to eat
- Place chopsticks and spoon parallel on the table when finished
- Use both hands when receiving or passing dishes to elders
Don't
- Don't stick chopsticks upright in rice (resembles funeral rites)
- Don't cross your chopsticks or spoon
- Don't pick up your rice bowl to eat (unlike in other Asian cultures)
Drinking Culture
Incheon, like all of Korea, has strong drinking traditions, especially in seafood restaurants and pojangmacha. When drinking with others, especially elders or business associates, specific etiquette applies. Soju and beer are commonly consumed with meals, particularly seafood.
Do
- Turn your head away when drinking in the presence of elders
- Use both hands when receiving a drink from someone older
- Pour drinks for others; never pour your own
- Accept the first drink offered, even if you take just a sip
Don't
- Don't refuse a drink from an elder outright (explain politely if you can't drink)
- Don't let others' glasses remain empty
- Don't start drinking before the eldest person at the table
Sharing and Banchan
Korean meals involve communal sharing, with multiple banchan (side dishes) placed in the center of the table for everyone. In Incheon's seafood restaurants, main dishes like grilled fish or crab are also often shared. Each person has their own rice and soup bowl, but other dishes are communal.
Do
- Try all the banchan offered
- Use serving utensils when provided for communal dishes
- Ask for more banchan if desired (usually free refills)
Don't
- Don't take the last piece of a shared dish without offering it to others first
- Don't double-dip or use your personal chopsticks in communal dishes without asking
- Don't waste banchan; take small portions if you're unsure
Payment and Bill Splitting
In Korean culture, one person typically pays for the entire meal rather than splitting the bill. In Incheon's casual dining scene, especially among friends, the tradition of 'fighting' to pay the bill is common but becoming more flexible with younger generations.
Do
- Offer to pay, especially if you're the inviter or elder
- Accept graciously if someone insists on paying
- Suggest paying for the next round of drinks or coffee if someone paid for dinner
Don't
- Don't insist on splitting the bill in formal situations
- Don't calculate exact amounts at the table
- Don't be surprised if someone rushes to pay before you can offer
Breakfast
Breakfast (아침 - achim) is typically eaten between 7:00-9:00 AM and traditionally consists of rice, soup, and banchan, similar to other meals. However, many Incheon residents, especially younger people and workers, opt for quick options like toast, coffee, or kimbap from convenience stores. Hotel breakfasts and bakeries open early for travelers.
Lunch
Lunch (점심 - jeomsim) runs from 12:00-2:00 PM and is the main meal for many workers. Restaurants fill quickly between 12:00-1:00 PM. Lunch is often substantial, with set meals (정식 - jeongsik) offering excellent value. Many restaurants near offices and markets offer quick service to accommodate the lunch rush.
Dinner
Dinner (저녁 - jeonyeok) is typically eaten between 6:00-8:00 PM and is the most social meal, often extending late into the evening, especially when combined with drinking. Seafood restaurants and pojangmacha become particularly lively after 7:00 PM. Many restaurants stay open until 10:00 PM or later, with some 24-hour establishments in busy areas.
Tipping Guide
Restaurants: Tipping is not expected or practiced in Korea, including Incheon. Service charges are included in the bill when applicable. Leaving money on the table may confuse staff or be seen as forgetting your change.
Cafes: No tipping expected. Some cafes have tip jars, but these are uncommon and not obligatory. Payment is made at the counter when ordering.
Bars: No tipping required. Bartenders and servers are paid regular wages and do not expect tips. In pojangmacha and casual drinking establishments, payment is settled at the end.
The no-tipping culture extends to all food service in Incheon. Instead of tipping, show appreciation through polite language, saying '잘 먹었습니다' (jal meogeosseumnida - 'I ate well') when leaving. In markets or small establishments, being a repeat customer is the best way to show appreciation.
Street Food
Incheon's street food scene reflects its working-class port city character and multicultural heritage, offering a mix of classic Korean snacks and unique local specialties. While not as concentrated as Seoul's famous street food districts, Incheon's traditional markets—particularly Sinpo Market—serve as vibrant street food hubs where vendors have perfected their recipes over decades. The city's coastal location means seafood features prominently even in street food, with grilled squid, fish cakes, and seafood pancakes commonly found alongside Korean classics. The pojangmacha (포장마차) culture is strong in Incheon, with covered street food tents appearing in the evenings near subway stations, markets, and entertainment districts. These tents serve as informal gathering spots where locals enjoy snacks and drinks after work. Sinpo Market, established in 1970, remains the epicenter of Incheon's street food culture and is famous as the birthplace of dakgangjeong (sweet crispy chicken). The market's narrow alleys are lined with vendors selling everything from traditional Korean snacks to Chinese-influenced treats, making it an essential stop for food lovers.
Sinpo Dakgangjeong (신포 닭강정)
The original sweet and spicy crispy fried chicken that started Korea's dakgangjeong craze. Bite-sized pieces of double-fried chicken coated in a sticky, sweet-spicy glaze with a perfectly crunchy exterior and juicy interior.
Sinpo Market (multiple competing vendors), traditional markets throughout Incheon
₩5,000-8,000 per portionGonggalppang (공갈빵) - Hollow Bread
Large, hollow bread pastries with a thin, crispy shell and minimal filling, originally created as an affordable snack. Despite the name suggesting 'empty' bread, the light, airy texture and subtle sweetness make it addictive.
Sinpo Market, Chinatown bakeries, traditional markets
₩1,000-2,000 per pieceHotteok (호떡) - Sweet Pancakes
Griddled pancakes filled with brown sugar, cinnamon, and nuts, served piping hot. The exterior is crispy while the interior is gooey and sweet. Some Incheon vendors add seeds or other variations.
Street vendors in markets, near subway stations, Chinatown area
₩1,500-2,500 per pieceEomuk (어묵) - Fish Cake
Skewered fish cakes served in hot broth, perfect for cold weather. Incheon's versions often use higher-quality seafood due to the city's coastal location, resulting in a more pronounced fish flavor.
Street carts throughout the city, markets, near subway stations
₩1,000-2,000 per skewerTteokbokki (떡볶이)
Chewy rice cakes in spicy-sweet gochujang sauce, often mixed with fish cakes, boiled eggs, and vegetables. A Korean street food staple found throughout Incheon with varying spice levels.
Pojangmacha, markets, street vendors near schools and subway stations
₩3,000-5,000 per portionSundae (순대) - Blood Sausage
Korean blood sausage made with noodles, vegetables, and pig's blood stuffed in intestine casings, steamed and sliced. Served with salt and pepper for dipping, it has a soft texture and mild flavor.
Sinpo Market, traditional markets, pojangmacha
₩4,000-6,000 per portionGrilled Squid (오징어구이)
Whole squid or squid skewers grilled over charcoal, brushed with a sweet-spicy sauce. The coastal location ensures fresh squid with a tender, slightly sweet flavor and smoky char.
Wolmido Island, Sorae Port area, evening pojangmacha, markets
₩5,000-8,000 per squidMandu (만두) - Dumplings
Steamed or fried dumplings filled with meat and vegetables. Incheon's Chinatown offers Chinese-style versions alongside Korean varieties, with some vendors selling both styles.
Chinatown, Sinpo Market, street vendors in commercial areas
₩4,000-6,000 per portionBest Areas for Street Food
Sinpo Market (신포시장)
Known for: Birthplace of dakgangjeong, diverse street food including gonggalppang, sundae, tteokbokki, and various traditional Korean snacks. The most comprehensive street food experience in Incheon.
Best time: Afternoons and evenings (2:00 PM-8:00 PM), open daily but liveliest on weekends
Chinatown (차이나타운)
Known for: Chinese-influenced snacks, ggul bbang (honey bread), mandu, and various sweet pastries. Street vendors selling tourist-friendly snacks and traditional Chinese-Korean fusion items.
Best time: Daytime through early evening (11:00 AM-7:00 PM), especially weekends when tourist traffic is highest
Wolmido Island (월미도)
Known for: Grilled seafood, particularly squid and shellfish, along with standard Korean street food. Coastal atmosphere with ocean views while eating.
Best time: Late afternoon and evening (4:00 PM-10:00 PM), especially pleasant during sunset
Bupyeong Station Area (부평역)
Known for: Evening pojangmacha serving drinking snacks (anju), tteokbokki, and various grilled items. More local atmosphere, less touristy than other areas.
Best time: Evening and late night (6:00 PM-midnight), when pojangmacha set up and locals gather after work
Sorae Port Fish Market (소래포구)
Known for: Fresh seafood snacks, grilled fish, raw fish, and seafood pancakes. Market atmosphere with the freshest ingredients straight from fishing boats.
Best time: Morning for fresh market experience (6:00 AM-noon), evening for grilled seafood and pojangmacha (5:00 PM-10:00 PM)
Dining by Budget
Incheon offers excellent value for diners at all budget levels, with food costs generally 10-20% lower than Seoul for comparable quality. The city's working-class roots mean substantial, honest meals are available at very reasonable prices, while its coastal location provides access to premium seafood that would cost significantly more inland. Market dining and street food offer exceptional value, while even mid-range restaurants serve generous portions that often satisfy two people.
Budget-Friendly
Typical meal: ₩5,000-8,000 ($4-6 USD) per meal
- Eat at traditional markets where portions are generous and prices are lowest
- Lunch sets (점심특선) at regular restaurants offer better value than dinner prices
- Convenience stores (CU, GS25, 7-Eleven) have prepared meals, kimbap, and instant noodles for ₩2,000-5,000
- Banchan (side dishes) are free and unlimited - ask for refills to supplement your meal
- Share dishes when possible; Korean portions are typically large enough for two people
- Drink water or barley tea (보리차) which is free at restaurants instead of ordering beverages
Mid-Range
Typical meal: ₩10,000-20,000 ($8-15 USD) per meal
Splurge
Dietary Considerations
Incheon, like most Korean cities, is challenging for those with dietary restrictions, as the cuisine heavily features seafood, meat, and shared dishes with cross-contamination. However, the situation is gradually improving, especially in areas frequented by international travelers. Communication is key, and learning basic Korean phrases for your dietary needs is essential, as English proficiency in local restaurants can be limited.
Vegetarian & Vegan
Vegetarian and especially vegan options are limited in Incheon. Traditional Korean cuisine uses fish sauce, anchovy broth, and seafood in many dishes that appear vegetarian. However, Buddhist temple food restaurants (사찰음식) and some modern cafes cater to plant-based diets. The airport area has more international options.
Local options: Bibimbap (비빔밥) - mixed rice with vegetables (request without egg and gochujang made with fish), Kimchi (some varieties without fish sauce - ask for '고기 안 들어간 김치'), Kongnamul guk (콩나물국) - soybean sprout soup (verify no anchovy broth), Dubu jorim (두부조림) - braised tofu (check seasoning ingredients), Japchae (잡채) - glass noodles with vegetables (often contains meat, request vegetarian version), Ganghwa turnip kimchi (less likely to contain fish sauce than cabbage kimchi)
- Learn key phrases: '저는 채식주의자입니다' (I'm vegetarian) and '고기/생선/해산물 빼주세요' (no meat/fish/seafood please)
- Specify '육수도 채소로만' (vegetable broth only) as most soups use anchovy or beef stock
- Buddhist temple restaurants near Ganghwa Island temples serve authentic vegan Korean food
- Convenience stores stock vegetable kimbap, though check ingredients carefully
- Happy Cow app lists vegetarian-friendly restaurants in Incheon, though options are limited
- Many banchan contain fish sauce or dried seafood - ask before eating
- Indian and international restaurants near the airport offer more reliable vegetarian options
Food Allergies
Common allergens: Sesame (참깨) - used extensively in Korean cuisine in oil, seeds, and paste forms, Soy (콩) - in soy sauce, doenjang (soybean paste), tofu, and many other preparations, Shellfish (조개류) - common in soups, stews, and as banchan, often in stocks, Fish (생선) - used in sauces, broths, and as dried flakes even in vegetable dishes, Wheat (밀) - in noodles, dumplings, and many fried items, Eggs (계란) - in many dishes, often as garnish or mixed in, Tree nuts (견과류) - particularly pine nuts, walnuts, and chestnuts in various dishes
Carry an allergy card in Korean listing your specific allergies. Show this to servers and kitchen staff. Many restaurants, especially smaller establishments, may not be able to guarantee no cross-contamination. In serious allergy cases, stick to restaurants with English-speaking staff or international hotel restaurants with better allergy protocols.
Useful phrase: '저는 ____ 알레르기가 있습니다' (Jeoneun ____ allereugi-ga isseumnida) - 'I have a ____ allergy.' Fill in the blank with your allergen in Korean. Also useful: '이것 먹으면 위험해요' (I-geot meog-eumyeon wiheomhaeyo) - 'It's dangerous if I eat this.'
Halal & Kosher
Halal options are limited but growing in Incheon, primarily due to the international airport and Muslim visitors. Several halal-certified restaurants exist near the airport and in Songdo. Kosher food is extremely rare, with no dedicated kosher restaurants in the city.
Halal restaurants are concentrated in Unseo-dong near the airport, with a few in Songdo International City. Look for restaurants with halal certification displayed. Some Indian and Middle Eastern restaurants near the airport cater to Muslim travelers. The airport itself has halal-certified dining options. For kosher needs, bringing packaged foods or staying near hotels with international cuisine is advisable. Seoul has more options for both halal and kosher dining and is accessible via subway.
Gluten-Free
Gluten-free dining is very challenging in Incheon, as wheat-based noodles, soy sauce (containing wheat), and flour are staples of Korean cuisine. However, rice-based dishes can be naturally gluten-free if soy sauce and other wheat-containing seasonings are avoided.
Naturally gluten-free: Plain white rice (흰쌀밥), Grilled meats and seafood without marinades (request '양념 없이' - no seasoning), Steamed or grilled fish (확인 필요 - verify no soy sauce), Some kimchi varieties (check for wheat-based ingredients), Plain grilled vegetables, Fresh fruit
Food Markets
Experience local food culture at markets and food halls
Sinpo International Market (신포국제시장)
Established in 1970, this is Incheon's most famous market and the birthplace of dakgangjeong. The market combines traditional Korean market stalls selling fresh produce, fish, and meat with a dedicated street food alley featuring dozens of vendors. The atmosphere is lively and authentic, popular with both locals and tourists.
Best for: Street food tasting, especially dakgangjeong from competing original vendors, gonggalppang, traditional Korean snacks, and experiencing authentic market culture. Also good for fresh ingredients and prepared banchan to take away.
Daily 9:00 AM-10:00 PM, with street food vendors most active 2:00 PM-8:00 PM. Weekends are busiest.
Sorae Pogu Fish Market (소래포구어시장)
A working fish market where local fishermen sell their daily catches directly to consumers. The market sprawls along the waterfront with rows of vendors displaying live fish, crabs, shellfish, and other seafood. Adjacent restaurants will prepare your market purchases for a small fee, or you can eat at market stalls.
Best for: Ultra-fresh seafood at wholesale prices, blue crabs, seasonal fish, shellfish, and the experience of a genuine working fish market. Best for those who can cook their purchases or want market-fresh sashimi.
Daily 5:00 AM-8:00 PM. Arrive early morning (6:00-9:00 AM) for the best selection when fishermen bring in fresh catches. Evening (5:00-8:00 PM) for grilled seafood and pojangmacha atmosphere.
Bupyeong Market (부평시장)
One of Korea's largest traditional markets, stretching for blocks with over 1,400 shops and stalls. While primarily a general market selling clothes, household goods, and produce, it has excellent food sections including street food vendors, banchan specialists, and small restaurants serving local workers.
Best for: Experiencing a massive local market, prepared banchan and kimchi, traditional Korean snacks, and people-watching. Less touristy than Sinpo Market with more authentic local atmosphere.
Daily 9:00 AM-8:00 PM, with some sections open later. Closed first and third Sunday of each month. Busiest on weekends and early evenings.
Yeongjong Fish Market (영종어시장)
Located on Yeongjong Island near the airport, this market specializes in seafood from the waters surrounding the island. Smaller and less touristy than Sorae, it offers a more intimate market experience with excellent quality seafood and friendly vendors.
Best for: Fresh seafood shopping away from tourist crowds, blue crabs, local fish varieties, and authentic island market atmosphere. Convenient for those staying near the airport.
Daily 6:00 AM-7:00 PM, with best selection in the morning hours. Some vendors close in late afternoon.
Incheon Jungang Market (인천중앙시장)
A historic covered market near Chinatown, operating since the early 1900s. The market has a nostalgic atmosphere with traditional architecture and vendors who have operated family stalls for generations. Combines fresh produce, dry goods, and prepared foods.
Best for: Traditional Korean ingredients, dried seafood, medicinal herbs, kimchi and banchan, and experiencing Incheon's market heritage. Good for photography and cultural immersion.
Daily 8:00 AM-7:00 PM. Some vendors close on Sundays. Mornings (8:00-11:00 AM) are best for fresh produce.
Ganghwa Traditional Market (강화전통시장)
Located on Ganghwa Island, this market specializes in the island's agricultural products, particularly ginseng, turnips, and sweet potatoes. The market reflects the island's rural character with farm-fresh produce and traditional island foods.
Best for: Ganghwa ginseng products, turnips and turnip kimchi, sweet potatoes, island-grown vegetables, and traditional Korean agricultural products. Worth visiting if exploring Ganghwa Island's historical sites.
Daily 8:00 AM-6:00 PM, with reduced hours in winter. Opens every day but with more vendors on market days (every 5 days following the traditional Korean market calendar - check locally).
Seasonal Eating
Incheon's food culture is deeply influenced by seasons, particularly regarding seafood availability from the Yellow Sea. Korean tradition emphasizes eating seasonally for both health and flavor, with specific ingredients and dishes associated with each season. The city's coastal location means seafood seasonality is especially important, as different species are at their peak at different times of year. Traditional markets and restaurants adjust their offerings based on what's fresh and in season.
Spring (March-May)
- Blue crabs (kkotge) reach peak sweetness and are full of roe
- Spring vegetables like namul (wild greens) appear in markets
- Webfoot octopus (jjukkumi) season begins, tender and flavorful
- Cherry blossom viewing at Wolmido paired with seafood dining
- Fresh seaweed and sea vegetables harvested from coastal waters
Summer (June-August)
- Samgyetang (ginseng chicken soup) eaten during boknal (hottest days) for stamina
- Naengmyeon (cold noodles) and other chilled dishes become popular
- Summer seafood including squid, octopus, and various fish
- Fresh fruit becomes abundant in markets - Korean melons, peaches
- Beer and seafood pairing at coastal pojangmacha reaches peak popularity
Autumn (September-November)
- Blue crab season peaks again with the best flavor of the year
- Ganghwa sweet potatoes and chestnuts harvest
- Ginseng harvest season on Ganghwa Island
- Autumn fish including mackerel and pacific saury at their fattiest
- Mushroom season with various varieties in markets
Winter (December-February)
- Oyster season at its peak - plump and sweet
- Hot stews and soups become market and restaurant staples
- Ganghwa turnips harvested and made into kimchi
- Yellowtail and other winter fish at their best
- Street food like hotteok and eomuk especially popular in cold weather