Daeha shrimp, jeoneo fish, swimming crab, chestnuts and persimmons are five foods to look for on an autumn trip to Korea. Together they offer seafood meals, a warm snack and fruit. You do not need to try all five at once: choose a cooked seafood dish for a meal, then look for chestnuts or persimmons separately.
Sources checked October 1, 2026. The seasonal guidance below describes usual harvest or fishing seasons, not verified stock at a particular restaurant. These foods are not available only in October. Region, variety, weather, storage and distribution affect what you find.
A quick menu guide
| Food | A straightforward way to try it | What to check |
|---|---|---|
| Daeha — 대하 | 대하 소금구이, cooked on a bed of salt | Shrimp species, origin and pricing unit |
| Jeoneo — 전어 | 전어구이, grilled fish | Preparation and small bones |
| Swimming crab — 꽃게 | 꽃게찜 or 꽃게탕, steamed crab or soup | Portion, fresh/frozen status and spice level |
| Chestnuts — 밤 | 군밤, roasted chestnuts | Package size and shells |
| Persimmons — 감 | 단감 or 홍시, crisp or soft-ripe fruit | Variety and whether it is ready to eat |
The Korean names are useful when menus translate seafood differently.
1. Daeha: ask which shrimp you are ordering
Korea’s official fisheries information service describes September and October as the season when daeha become plump. A practical cooked option is 대하 소금구이 (daeha sogeum-gui): shrimp cooked on a bed of salt. This is not raw shrimp preserved in salt. Steaming and frying are other preparations described by the service. Official daeha seasonal guide
Daeha is a particular shrimp, not simply a word for any large prawn. Daeha and whiteleg shrimp, 흰다리새우, are different species. Whiteleg shrimp are also farmed in Korea, so they should not automatically be described as imported. A large size or a restaurant sign alone does not settle what is being served. National Institute of Fisheries Science
Before ordering, you can ask “대하예요, 흰다리새우예요?” — “Is this daeha or whiteleg shrimp?” Then check the origin and whether the displayed price is for a portion or a weight. At a market where you buy seafood and have it prepared, ask whether cooking is included. These questions clarify the purchase; they do not imply that one species is an inferior substitute or that every shop charges the same way.
2. Jeoneo: choose grilled fish if you want a cooked meal
전어 (jeoneo), or gizzard shad, appears in the Rural Development Administration’s October seafood selection. Choose October in the monthly guide if another month is displayed. 전어구이 (jeoneo-gui) is the name to look for when you want it grilled. Official October seafood guide
The Korea Tourism Organization describes whole grilled jeoneo, raw slices that may include bones, and seasoned raw-fish preparations with vegetables. The distinction matters on a translated menu: 전어회 (jeoneo-hoe) is raw fish, and 전어회무침 (jeoneo-hoe-muchim) is a seasoned raw-fish dish. Calling the latter a “salad” without explaining the raw fish can be misleading. KTO’s guide to autumn seafood preparations
For a first order, grilled jeoneo provides a clear cooked option. It is a fish with small bones; do not assume that grilling means it has been deboned. Ask how it is prepared, especially if removing bones would be difficult for someone at your table. You can use the Korean dish name rather than relying on a menu’s English fish translation.
3. Kkotge: steamed crab or a bowl of crab soup
꽃게 (kkotge) is a swimming crab associated with both spring and autumn. The official fisheries guide describes roe-bearing females in spring and fleshy males in autumn, while also noting year-round distribution. That does not mean every October crab is male, or that every crab comes filled with roe. A 2014 Ministry of Oceans and Fisheries guide also lists it as an October seasonal seafood. Official crab guide, ministry’s October selection
Two useful cooked choices are 꽃게찜 (kkotge-jjim), steamed crab, and 꽃게탕 (kkotge-tang), crab soup or stew. Ask about the broth’s spice level rather than assuming every restaurant uses the same recipe. Do not treat a menu’s marinated crab dish as equivalent to steamed crab.
Check whether the price covers a whole dish, a number of crabs or a weight, and whether the crab is fresh or frozen. This is particularly useful when sharing. A seasonal label alone does not tell you the portion, price or storage history.
4. Bam: roasted chestnuts as a separate snack
Korea’s Foodnuri seasonal guidance places the chestnut harvest from late summer to around mid-October. It also describes 군밤 (gunbam), roasted chestnuts, as a snack for cooler weather and chestnuts as an ingredient in rice dishes. 밤밥 (bam-bap) means rice cooked with chestnuts. Official chestnut guide
For a simple snack, look for chestnuts already roasted rather than buying raw ones without a plan to cook them. Check the package quantity and remove the shell before eating.
Harvest season and selling season are different. Gunbam may also be sold in winter, and a warm bag does not prove that the chestnuts were harvested that day. If you buy uncooked or packaged chestnuts, use the origin and processing information on the label to understand what you are taking home. Foodnuri’s additional chestnut information
5. Gam: choose the texture, not just the colour
감 (gam) means persimmon. Rural Development Administration variety guidance describes several cultivars ripening during October and into early November, with timing depending on the variety. That range should not be turned into a fixed harvest calendar for every Korean persimmon. Official persimmon variety information
For crisp fruit, ask for 단감 (dangam), sweet, non-astringent persimmon. 홍시 (hongsi) describes soft-ripe persimmon, not one separate cultivar. Some sweet-persimmon varieties can also be enjoyed soft-ripe. Not every firm persimmon is ready to eat, so ask the seller rather than judging by firmness alone. RDA’s description of a variety eaten crisp or soft-ripe
곶감 (gotgam) is dried persimmon, another form of this same fruit. For a fresh-fruit purchase, tell the seller whether you want crisp slices or very soft fruit ready to eat. Look in markets, fruit shops or supermarkets.
Put together a meal without over-ordering
Choose one seafood preparation and check its serving size before adding more. Save chestnuts or fruit for another stop if that suits your day. Useful questions include “맵나요?” (“Is it spicy?”) and “조리비가 포함되어 있나요?” (“Is cooking included in the price?”). Ask about ingredients when you need to avoid a food; the dish name does not list everything in a broth or seasoning.
For outdoor market visits, our October weather guide for Korea can help you plan layers and rain protection. Check the actual forecast and local opening hours, then choose what looks suitable from the day’s available menu.
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