Introduction
When summer arrives with its blazing sun and endless heat, our bodies naturally crave something refreshing and light. As temperatures rise, our appetite decreases, making it the perfect time to enjoy seasonal ingredients that replenish our nutrition while offering an incredible and revitalizing taste.
Korean summer cuisine is about balance—combining
fresh flavors with nourishing ingredients to help us stay energized and
hydrated. Whether it's the creamy and nutty Kongguksu (soybean noodles, 콩국수), the crisp and refreshing Oisobagi (stuffed cucumber kimchi, 오이소박이), the energizing Samgyetang (ginseng chicken soup, 삼계탕), or the rich and nutritious grilled eel(장어구이), these dishes have been cherished for generations to help Koreans
endure the sweltering summer months.
Let’s dive into these iconic summer dishes'
history, preparation, and unique qualities.
🔎 The recipes introduced here are simplified versions. If you plan to cook these dishes yourself, I recommend checking out Korean food YouTubers or bloggers for more detailed and well-crafted recipes. You can find a list of recommended Korean food creators in the Appendix of this post on spring seasonal foods.
 |
| Deoksugung Seokjojeon in Midsummer [Photo Credit] KTO, Hong Hee-jung |
1. Kongguksu (Cold Soybean Noodles, 콩국수)
Kongguksu is one of the first dishes
that comes to mind when considering summer in Korea. A single bite of these
chewy noodles immersed in a thick, nutty, and ice-cold soybean broth brings
instant relief from the summer heat. However, due to its distinct soybean
flavor, this dish tends to be a love-it-or-hate-it experience for many.
The exact origins of kongguksu are unclear,
but soybeans have been widely used in Korean cuisine since the Goryeo
Dynasty (918–1392). Various soybean-based dishes were already present during
this time. However, modern-style kongguksu, with noodles served in a cold
soybean broth, became more popular during the Japanese colonial period
(1910–1945) and the Korean War (1950–1953), as soybeans were an
accessible and affordable source of nutrition.
 |
| Kongguksu [Photo Credit] KTO, Lee Beom-soo |
The Secret to a Perfect Bowl of
Kongguksu
The key to delicious kongguksu is the soybean broth's creamy texture and deep, nutty flavor. The preparation
process involves:
1) Soak soybeans for at least six
hours to soften them.
2) Boiling and peeling the soybeans,
ensuring a smoother texture.
3) Blend the beans with water until
they form a rich, creamy broth.
4) Chilling the broth to enhance its
refreshing taste.
5) Serving with chewy wheat noodles, topped
with sliced cucumber, sesame seeds, and crushed nuts for extra crunch.
Kongguksu is typically enjoyed with a
simple seasoning of salt or sugar, depending on personal preference. To elevate
the experience, pair it with freshly fermented kimchi, which adds a tangy
contrast to the nutty broth.
Beyond its taste, kongguksu is packed
with health benefits. Rich in protein, it helps with muscle recovery and
provides essential nutrients. Soy lecithin found in soybeans also
promotes heart health and improves skin elasticity.
For those interested in trying kongguksu at
home, many Korean supermarkets offer pre-made soybean broth during
the summer, making preparation quick and convenient.
This summer, cool down with a refreshing
bowl of kongguksu and beat the heat with every bite! You can also find soybean
broth, the key ingredient for Kongguksu, at Korean marts.
💬 Korean
Saying: "콩 심은 데 콩 나고, 팥 심은
데 팥 난다."
👉 Literal
Meaning: "If you plant soybeans, soybeans grow; if you plant red
beans, red beans grow."
📌 Figurative
Meaning: The outcome is always determined by the cause—just like the
honest, natural flavors of kongguksu!
2. Oisobagi (Stuffed Cucumber Kimchi, 오이소박이)
When it comes to summertime kimchi, Oisobagi is
an unbeatable choice. This stuffed cucumber kimchi is known for its
crisp texture and spicy, tangy flavor, making it a perfect side dish to
complement any meal. Unlike traditional napa cabbage kimchi, which requires
months of fermentation, oisobagi is a quick-fermenting kimchi that
can be enjoyed within a day or two.
Cucumbers have been used in Korean cuisine
for centuries, but the Joseon Dynasty (1392–1897) saw a significant
development of various pickled and fermented foods. Oisobagi evolved as a
refreshing and light alternative to heavier, long-aged kimchi, especially for
the hot summer.
References to pickled vegetables can
be found in old Korean records, including the “Dongguk Sesigi” (Records of
Seasonal Customs in Korea, 1849), which documents different fermented food
traditions. Since then, oisobagi has remained a staple of Korean summer dining.
 |
| Oisobagi [Photo Credit] KTO, Torai Republic |
The Secret to Perfect Oisobagi
The magic of oisobagi lies in its crunchy
cucumbers and spicy, umami-rich filling. The preparation involves:
1) Salting fresh cucumbers to extract
excess moisture and enhance their crispiness.
2) Make a spicy filling with red
pepper flakes, garlic, fermented shrimp, and anchovy sauce.
3) Stuff the cucumbers with the
seasoning mix and thinly sliced carrots, leeks, and onions.
4) Let them ferment at room
temperature for about 6 hours, then refrigerate for the best flavor.
The balance of moisture and seasoning allows
the cucumbers to develop a naturally tangy, slightly effervescent taste as they
ferment. The refreshing crunch of the cucumbers pairs exceptionally well with
rich and oily foods, making them an ideal side dish for Korean BBQ or
grilled meats.
Cucumbers are also high in water
content, which helps with hydration during hot weather. Additionally, lactic
acid bacteria from the fermentation process support gut health and
digestion.
For those who love cucumbers' crisp texture
and lightness, making oisobagi at home is surprisingly easy. It’s a
fantastic way to enjoy summer's extraordinary, refreshing flavors while
adding a touch of spice to your meal!
💬 Korean
Saying: "오이가 많으면 오이지 담근다."
👉 Literal
Meaning: "If you have a lot of cucumbers, make pickled
cucumbers."
📌 Figurative
Meaning: When you have an abundance of something, make the best use of it—just
like how cucumbers can transform into different delicious dishes!
※ The Joseon Dynasty (1392–1897) was
a Korean kingdom that lasted over five centuries, shaping the country's
culture, politics, and traditions.
3. Samgyetang (Ginseng Chicken Soup, 삼계탕)
 |
| Samgyetang and kimchi on the table [Photo Credit] KTO, Kim Ji-ho |
Samgyetang is Korea’s signature nutritional
soup, enjoyed during the hottest days of summer to restore energy and promote
overall well-being. This dish features a whole young chicken stuffed
with ginseng, jujubes, garlic, and glutinous rice, slow-cooked until the
flavors meld into a deep, rich broth.
The concept of "Iyeol
Chiyeol" (이열치열)—beating the heat with heat—explains
why Koreans eat piping hot samgyetang in midsummer, particularly during
the Sambok (Three Hottest Days of Summer: Chobok, Jungbok, and Malbok).
Sweating while eating hot soup helps regulate body temperature, making the heat
more bearable.
Samgyetang traces its roots back to the Goryeo
Dynasty (918–1392) when dishes combining chicken and ginseng were already used
as restorative meals. By the late Joseon Dynasty (1392–1897), samgyetang
took on a form similar to what we enjoy today, and it has since become one of
Korea’s most iconic summer health foods.
The Secret to a Perfect Bowl of
Samgyetang
Samgyetang is not just a simple chicken
soup—it’s designed for maximum nutrition and tender texture.
1) Clean the chicken thoroughly and
remove the internal organs.
2) Stuff the chicken with pre-soaked
glutinous rice, ginseng, jujubes, and garlic, then tie the legs to keep the
ingredients inside.
3) Slow-cook for at least an hour until
the meat is fall-apart tender and the broth is rich and flavorful.
4) Garnish with sesame seeds, green onions,
or perilla powder for an extra depth of flavor.
 |
| Samgyetang Ingredients [Photo Credit] KTO Frame Studio |
Samgyetang tastes even better when paired
with kkakdugi (cubed radish kimchi) or kimchi. Additionally,
drinking ginseng liquor alongside the soup can enhance its health
benefits.
Samgyetang is made with high-protein,
low-fat chicken, which helps with muscle recovery and strength improvement. Ginseng
boosts immunity and reduces fatigue, while jujube aids blood circulation
and keeps the body warm. Garlic is rich in antioxidants, making it
effective for enhancing immunity.
Similar dishes include Dakgomtang, a more
straightforward and lighter chicken soup; Baeksuk (백숙), a less brothy and straightforward version; and Yeonggye
Baeksuk (영계백숙), which is cooked with herbal
medicine instead of glutinous rice.
Take care of your health this summer with a
steaming bowl of nourishing samgyetang! You can even cook it yourself
at home.
💬 Korean
Saying: "초복엔 삼계탕, 말복엔 또 삼계탕!"
👉 "Samgyetang
on the first hot day, and samgyetang again on the last!"
📌 This
phrase reflects the belief that eating samgyetang during the hottest days of
summer helps maintain strength and stamina.
※ The Goryeo Dynasty (918–1392) was
a Korean kingdom known for its cultural achievements, Buddhist influence, and
the origin of the name "Korea."
4. Grilled Eel (장어구이)
Grilled eel (Jangeo-gui, 장어구이) is a traditional stamina-boosting dish known for its rich
umami flavor, chewy texture, and high nutritional value. Though it's widely
enjoyed in summer, its health benefits make it a popular choice all year
round.
The tradition of eating grilled eel dates
back to the Joseon Dynasty (1392–1897), when it was considered a royal
delicacy for its restorative properties. However, it was also a common
food among the working class, who caught eels from rivers and grilled them over
an open flame. Cultural exchanges with Japan introduced Japanese-style eel
grilling techniques after the Imjin War (1592–1598), but Korean-style
jangeo-gui remains unique, featuring bolder marinades and direct-fire
grilling.
 |
| Marinated eel grilling over the fire [Photo Credit] KTO Park Eun-kyung |
Two Types of Grilled Eel
1) Salt-grilled eel (Jangeo-gui) –
Highlights the eel’s natural umami with a crispy skin and tender interior.
2) Marinated Grilled Eel (Yangnyeom
Jangeo-gui) – A bold, sweet, and spicy version using a sauce made from gochujang
(red chili paste), soy sauce, garlic, ginger, and sugar.
How to Grill the Perfect Eel
1) Clean the eel thoroughly and season
it with salt and pepper.
2) Slow-grill over medium heat, letting the
fat render for a crisp texture.
3) For marinated eel, baste with sauce
while grilling to build up a caramelized, smoky flavor.
4) Serve sliced, garnished with shredded or
pickled ginger for a refreshing contrast.
Grilled eel is best enjoyed with ginger,
leek, and garlic, enhancing its flavor and texture.
Eel soup (Jangeo-tang, 장어탕) can be paired with a more filling meal to boost stamina
further. When enjoyed with alcohol, salt-grilled eels pair well with soju,
while sauce-grilled eels go best with cheongju (Korean rice wine).
Eel is rich in vitamins A and E, which
help protect vision and prevent aging, while DHA & EPA improve
brain health and blood circulation. Additionally, its high protein content
aids muscle growth and strengthens the immune system.
If you're visiting Korea in summer, recharge
your energy with a bite of rich, flavorful grilled eel!
💬 Korean
Saying: "장어 한 점이면 힘이 불끈!"
👉 "One
bite of eel, and your strength surges!"
📌 This
expression reflects the widely held belief that eel restores energy and
vitality.
Conclusion
Korea’s summer may be hot and humid, but
its seasonal dishes help combat fatigue and nourish the body. Whether it's
the refreshing kongguksu, the zesty oisobagi, the revitalizing
samgyetang, or the energizing grilled eel, each dish has history, culture,
and health benefits.
What traditional Korean foods will keep us warm and cozy as the weather cools
and the leaves turn golden? Stay tuned as our Korean Seasonal Food Series continues!
Check out the following links for posts on seasonal Korean cuisine for spring, autumn, and winter:
🌸 Spring: Springtime Delights
🍂 Autumn: Must-Try Korean Autumn Dishes
❄️ Winter: Winter Seasonal Korean Cuisine
[Appendix 1]
Recommended YouTube Channels & Blogs for Korean Recipes
See Appendix 1 in the spring
season posting below.
🔗 SpringtimeDelights: Exploring Korea’s Best Seasonal Dishes
[Appendix 2] Guide to Essential Korean Seasonings & Ingredients
For a complete introduction to
essential Korean cooking ingredients, check out our guide:
🔗 The Ultimate Guide to Korean Seasonings
0 Comments