Writer: Amratha C.S. (Delhi, India)
Editor: Ankita Panda (Kolkata, West Bengal, India)
As someone who has had my fair share of trying out diverse South Korean dishes over the past eight years, I have compiled a comprehensive list of my favorites that pair perfectly with the main seasons in India. Honestly? I love my food a bit soupy, especially during summer, winter, and rainy seasons.
If you are interested in South Korean cuisine and want to try a few of their brothy delicacies that will heal your soul, keep reading!! I have my three best picks for the seasons mentioned above, so let me convince you all to try them out.
Kal-guksu (칼국수)
The first on the list is Kal-guksu, which literally translates to knife-cut noodle soup. If you are someone who doesn’t like spicy foods, then it’s the perfect dish for you. Kalguksu’s first recipe was discovered during the Joseon Era in an old cookbook called Eumsik Dimibang, written by Lady Jang Gye-Hang in 1670.
Picture Credits: Pinterest
The noodles are flat and thinly shaped, with a light and airy texture, and are made from dough made with wheat flour and eggs. The wheat dough is rolled out, then cut with a knife. Its soup is refreshing and comforting, and will surely warm your mind and soul together. In the past, the broth was made with chicken in the countryside, while the coastal regions used little clams, and the mountain regions used dried anchovies to elevate the taste of their broth. However, all the varieties are now easily available.
Picture Credits: Pinterest
Picture Credits: Pinterest
Although it is a favourite summertime dish for many South Koreans, I usually suggest and prefer it on rainy days, pairing it with Sprite to enhance its flavor. Since this is a diverse dish, Kalguksu is available in many varieties based on the toppings and broth types. Its variations include — Haemul Kalguksu (해물칼국수/ Seafood), Dak Kalguksu (닭칼국/ Chicken), Mushroom Kalguksu, Spicy Kalguksu, and many more. Haemul Kalguksu (seafood) has been at the top of my list since I’ve had it!
Samgye-tang (삼계탕)
The next one on my favorites list is Samgyetang or ginseng chicken soup, a legendary summer dish in South Korea, renowned especially for its healthy ingredients. It gets its name from Sam (삼), which is ginseng (insam, 인삼), Gye (계), which is chicken, and tang (탕), which means soup.
Picture Credits: Pinterest
The small, young chicken meat flavored with ginseng is not only delicious and tender but also nourishing. South Koreans follow the Lunar calendar, and the three hottest days of the year together are known as sambok (삼복). It is tradition for them to have healthy and nourishing foods on hot and sultry summer days; thus, making Samgye-tang a popular choice. Sambok dates vary from year to year, but they usually fall between July and August.
Picture Credits: Pinterest
I had this dish for the first time at my friend’s house, and it was cooked by her mother. We had some chilled watermelon afterwards, and it made the experience even more amazing. Now, I always crave Samgyetang whenever the summers get unbearably hot.
Kkotgetang (꽃게탕)
It is the last one on the list of my favourite seasonal South Korean dishes. This spicy blue crab stew is best enjoyed during the winter season, leaving you with an unforgettable, refreshing taste on your tongue and your mind as well.
Picture Credits: Visit Korea
The broth for this dish is made by boiling gochujang (red chili pepper paste), gochugaru (red chili pepper flakes), and earthy vegetables in a single hot pot. This is the one dish that you shouldn’t miss if you are a seafood and spicy food lover. The main hero of this dish is blue crabs, which are boiled with earthy vegetables such as chrysanthemum greens, green onions, radish, chilies, garlic, fresh pumpkin leaves, and doenjang (fermented soybean paste) to enhance the flavor of the main ingredient.
Picture Credits: The Korea Herald
In addition to the crabs as the main ingredient, the stew also contains clams and shrimp, which complement the spicy crabs. Snow crabs and king crabs are also used to make the stew if blue crabs are not available. Pair the dish with a hot steaming bowl of rice and a Coca-Cola, and let it warm up your soul!!
Have you tried any of these dishes? Or do you have a favourite seasonal South Korean dish? Let us know in the comments!
Haven’t tried any of these 3 dishes yet but really wanna taste someday soon 😋
I really enjoyed reading this—your personal experiences with each dish made it feel warm and genuine. The way you explained kalguksu’s regional broths and linked samgye-tang to sambok traditions was especially interesting. Now I’m genuinely craving a hot bowl of soup, especially kkotgetang in winter.
There is a lot variety in dishes from summer to winter season and I must say I love to try their vegan version. The way writter explain every dish and share her thoughts too regarding them is so beautiful writter and I have similar thoughts as we both love some soupy thing to eat rather than going with dry thing. My most favourite among all of the Korean dish is hotpot which we can only make in winter season most and I Love to try the vegan/vegetarian version of the hotpot. Article is so good 😊 reading about so much delicious food makes me hungry.
The soups look tempting, i would love to try their vegetarian versions
i don’t eat non vegetarin food but i would love to try their veg versions. the article was really well written
Damn! Everything looks so tasty. I am craving for them after reading this article. Definitely a worth winter soul food. So mouthwatering.
Reading this made me crave a warm, comforting bowl of soup instantly! I love how you’ve connected each dish with the seasons in India—it really helps imagine the perfect cozy vibe for each meal. Your descriptions make it feel like I’m sitting right there, tasting and smelling everything.
What a delicious and informative guide! I loved how this article explained not just what to eat in each season, but why those dishes are perfect for that time of year — whether it’s cooling bingsu for summer or comforting ddokguk for winter. It makes Korean cuisine feel seasonal, thoughtful, and deeply connected to everyday life. Can’t wait to try them all!
Omg, Kalguksu on a rainy day with Sprite? That sounds like the ultimate comfort meal! 🍜🌧️ I had no idea it dated back to the Joseon Era—so cool to learn about the history.
And Samgyetang during the hottest days of summer is such a uniquely Korean tradition; fighting heat with heat really works! Definitely craving some spicy Kkotgetang for this winter weather now.
I haven’t tried most of these yet, but now I really want to! 😋 The way the article explains each dish makes me imagine the flavors especially the winter ones for cold days. Definitely bookmarking this for my next Korean food adventure.
This made me want to try every dish in its season.
Kalguksu during rainy days feels like the perfect call.
Korean comfort food is truly elite!
A comforting and well-curated guide that blends personal experience with Korean culinary tradition. The seasonal pairing of soulful, brothy dishes feels thoughtful and inviting, making Korean comfort food both relatable and irresistible for Indian weather and tastes.
“I completely relate to your love for ‘soupy’ food! There’s something so therapeutic about a hot bowl of broth during the rainy season. I never knew the regional differences in Kal-guksu broth (chicken vs. clams vs. anchovies)—that was such an interesting detail to include! This article is the perfect roadmap for anyone looking to explore K-food beyond just the spicy trends. Great job, Amratha and Ankita, for making Korean cuisine feel so accessible and inviting for Indian fans. Can’t wait to see what the other two seasonal picks are! 🇰🇷🍲”
This article made my mouth water! I love how you matched South Korean dishes with the Indian seasons. It’s such a unique perspective. Kal-guksu sounds so comforting for rainy days, and Samgye-tang seems perfect for surviving the hot summers. I need to try Kkotgetang soon; spicy blue crab stew sounds heavenly! Thanks for sharing these seasonal favorites!
Loved this! Your descriptions are so vivid—it genuinely feels comforting just reading about these dishes. Kal-guksu on rainy days and Samgye-tang in peak summer sound perfect, and Kkotgetang is making me crave something spicy right now. Such a warm, personal take on Korean seasonal food!
This article nicely connects Korean soups with Indian seasonal eating habits, which makes the recommendations feel practical and relatable. I especially liked how each dish was explained with both cultural background and personal experience, making it more engaging than a typical food list. It gives readers a comforting introduction to Korean brothy dishes without making them feel intimidating to try.
I have never had these mentioned food before.But seeing the recommendations and their healthiness I am going to try them as soon as possible!! 😭
The dishes sound really tasty, but I’m a vegetarian so I couldn’t try them myself. It would be amazing if you could also write about vegetarian Korean dishes- and maybe even some fusion ideas that suit the Indian palate (especially our parent’s generation) I’m sure a lot of us would love to explore that side of Korean food too!
The process behind each dish is so meaningful. Kalguksu looks so comforting and tempting quenching the thirst of mind and soul for real. Saw some of these dishes like Samgye tang & Kalguksu in a recent k drama called “Bon Appetite “. The essence of food and it’s making matches perfectly with the description. Personally I’d like to have Kalguksu in particular ☺️