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Tastier in Cold Weather: Korea’s Late Autumn Delicacies
Date 11-20-2020 13:04
Tastier in Cold Weather
: Korea’s Late Autumn Delicacies


In Korea, November is the time to wear more layers of clothes, and some dishes become more flavorful during this season. Let’s go on a journey to try various late autumn delicacies, such as sweet tangerine, fat cockles, and hearty medicinal herbal tea.





Tastiest Personally Picked Tangerines: Jeju Tangerine Picking


In late autumn, Jeju Island overflows with tangerines. The sweet fragrance of the tangerine trees with orange fruits fills the air. Since the 1970s, tangerine trees have been reliable crop sources for Jeju islanders. Before, two tangerine trees guaranteed children’s college tuition fees. As such, people called them “college trees.”
Starting November, many tangerine farms in Jeju Island hold tangerine picking events. Fees cost around KRW 7,000–10,000. It’s mutually beneficial to both farm owners and visitors as farm owners won’t have to throw away their crops, and visitors get fresh tangerines and have an enjoyable time. Seogwipo’s “Jejue in Farm” is one of the farms holding this event. Visitors may eat an unlimited number of tangerine while picking them, and they can bring about 1 kg of tangerine home. Meanwhile, “Bong Bong Orange Farm” is owned by a native Jeju islander who has been farming tangerines for three generations. This farm’s advantage is its five tangerine types that visitors can harvest across the seasons. Golden tangerines with higher sugar content than common tangerines are harvested from early November, while visitors can pick Hallabong oranges from mid-December.






Address: 20-14, Hogeunseoho-ro, Seogwipo-si, Jeju-do 16, Jungsangandong-ro, 7141beon-gil, Namwon-eup, Seogwipo-si, Jeju-do
Website: www.bongbongfarm.com



All About Cockle Dishes: Beolgyo Cockle Street


As the cold wind begins to blow, cockles produced south of the Korean Peninsula are in season. Cockles are sea clams that live in the muds of tidelands. They are in season from November to the next early spring because they fatten up to live through harsh winter.
In Korea, people consider cockles produced in Beolgyo-eup, Boseong-gun, Jeollanam-do, as the best. “Beolgyo Cockle” is observed as its proper name because of the clean tideland stretching in front of Beolgyo-eup. Cockles harvested in the area are particularly huge and flavorful. As such, many cockle restaurants with similar menus are lined up behind Beolgyo Station near Beolgyo Police Substation. For a taste of a few various cockle dishes, order the cockle set menu, and you’ll get a table full of whole cockles, as well as cockle salad, pan-fried battered cockles, and sweet and sour cockles. It’s better to order more of the dishes you like through the single dish menu. Cockle bibimbap, a dish where you put rice, cockles, and seaweed flakes in a big bowl to mix with sauce, and cockles, which are battered, coated in eggs, and pan-fried—whatever you eat, you surely won’t be disappointed.






Address: The whole area of Beolgyo-eup, Boseong-gun, Jeollanam-do



The Medicinal Herbal Tea Bringing Warmth in Cold Weather
: Jeongeup Ssanghwacha Street


It’s not easy to find medicinal herbal tea in cafés across Korea, but it used to be a must-have beverage for any café 40 years ago. Medicinal herbal tea refers to herbal tea made by boiling various herbal ingredients, including white woodland peony and cinnamon, and garnishing them with jujube or pine nuts. Many add egg yolks to it as well. Like how the French drink mulled wine in cold seasons, Koreans used to drink medicinal herbal tea when the weather gets colder to prevent colds. The black-brown tea with herbal fragrance offers a bittersweet flavor and warms the body.
Located at the center of Jeongeup, Jeollabuk-do, Ssanghwacha (Medicinal Herbal Tea) Street houses about 10 cafés that mainly serve medicinal herbal tea. They all offer traditional medicinal herbal teas, not the fusion version of the beverage. The ingredients and recipes vary per café, but they all make the tea by boiling 20 carefully selected herbal ingredients with garnishes, such as chestnut or jujube. They even go as far as brewing tea in a traditional Korean container called onggi or watching over the fire for 12 hours. For every cup of medicinal herbal tea, you’ll also get fruits or roasted rice cakes to dip in honey.






Address: 188-7, Chungjeong-ro, Jeongeup-si, Jeollabuk-do