October, when the cool winds begin to blow, is the best time to enjoy mackerel. After spawning in the summer, mackerel accumulate a rich amount of fat in their bodies to survive the winter. This makes autumn mackerel exceptionally savory and tender. As of 2024, the fat content of autumn mackerel reaches about 15%, making it rich in nutrients like omega-3 fatty acids (DHA, EPA).
As of September 2026, the wholesale price for mackerel is around 5,500 KRW per kg, and a large, fresh, refrigerated mackerel can be purchased at retail stores for about 4,200 KRW. Hereโs how to properly enjoy mackerel, which is packed with nutrients and flavor during its peak season.
Choosing a good mackerel is the first step to a delicious dish. Check the following items at the market or grocery store.
The main cause of the fishy smell in mackerel is a compound called 'trimethylamine (TMA)'. This alkaline substance, produced by microorganisms after the fish dies, can be effectively reduced with a few simple pretreatments. Choose the appropriate method based on your cooking style.
| Method | Principle | Processing Time | Recommended Dishes |
|---|---|---|---|
| Rice Water | The starch particles in rice water absorb and remove the fishy smell compounds | 20-30 minutes | Braised mackerel, stews |
| Vinegar Water | The acidity of vinegar (acetic acid) neutralizes the alkaline fishy smell (TMA) | Within 2-3 minutes | Grilled mackerel |
| Milk | The casein protein in milk absorbs the fishy smell molecules | 20-30 minutes | Grilled mackerel, fried mackerel |
The biggest concerns when grilling mackerel at home are the smell and smoke. By using an air fryer or parchment paper, you can easily achieve a 'crispy on the outside, moist on the inside' grilled mackerel.
Caution: Check the heat resistance of the parchment paper (usually 220-250ยฐC). When using an air fryer, ensure it doesn't touch the heating element, and when using a gas stove, ensure it doesn't come into direct contact with the flame.
Braised mackerel made with in-season autumn radish is a perfect companion for rice. Using rice water helps to remove the fishy smell and makes the broth even more savory.
Mackerel is a red-fleshed fish that spoils quickly, so it's important to clean and store it immediately after purchase.
Q. When is mackerel most delicious? A. The peak season is in the autumn, especially from September to November, when its fat content is highest. After the spawning season (May-July), mackerel store up nutrients to survive the winter, giving them an exquisite savory flavor. During this time, checking the October Outings or the Autumn Festival Calendar to visit a good restaurant is also a great idea.
Q. What is the difference between salted mackerel (jaban-godeungeo) and fresh mackerel? A. Fresh mackerel is newly caught and can be used in various dishes like grilling, braising, and stews. Salted mackerel is preserved in salt to extend its shelf life and is characterized by its unique salty, savory flavor. It is mainly used for grilling, and its saltiness should be taken into account when cooking. As of September 2026, the national average retail price for a "hand" (2 fish) of domestic salted mackerel is 5,301 KRW.
Q. When is the closed season for mackerel? A. To protect marine resources, there is a designated fishing ban period (closed season) for mackerel. For 2025, the closed season was from April 12th to May 12th. Additionally, under the ใFisheries Resources Management Actใ, the capture of juvenile mackerel smaller than 21cm in length is prohibited year-round.
The "sarada-ppang" (salad bread) we used to buy at local bakeries as kids is enjoying a resurgence in popularity, riding the "New-tro" wave. This snack, a bun filled with crunchy vegetables and a generous amount of mayonnaise, captivates the taste buds of all ages. We've compared and analyzed the features of five representative salad breads you can try right now, from old bakeries and traditional markets in Seoul to your nearest convenience store.
Depending on where it's made, salad bread varies in its type of bread, filling ingredients, and price. Here are the distinct characteristics of five places, each with its own unique charm.
| Category | Menu Item Name | Price (as of) | Bread Type | Features |
|---|---|---|---|---|
| Taegeukdang Main Branch | Yachae-sarada (Vegetable Salad) | โฉ3,800 (2025.04) | Fried Bread (Donut) | Savory and crispy texture, traditional taste |
| Napoleon Bakery Main Branch | Sarada-ppang (Salad Bread) | โฉ6,800 (2026.01) | Soft Bread | High-quality ingredients, plentiful filling, crunchy texture |
| Sunhuine Bindaetteok at Gwangjang Market | Mayak Gimbap and Sarada-ppang | โฉ10,000 (2026.07) | Hot Dog Bun | Set with Mayak Gimbap, market style |
| GS25 | Jinjja! Chueogui Sarada (Real! Nostalgic Salad Bread) | โฉ2,700 (2026.08) | Sliced Bread | High accessibility, value for money, classic taste |
| CU | NEW Chueogui Gamja Sarada (NEW Nostalgic Potato Salad Bread) | โฉ3,000 (2026.09) | Sliced Bread | Potato salad-focused, soft taste |
Taegeukdang Main Branch Opened in 1946, this is the oldest bakery in Seoul. The most notable feature of its 'Yachae-sarada' (Vegetable Salad Bread) (as of 2024.08) is its use of a fried bun. The filling of cabbage, cucumber, carrots, and egg mixed with mayonnaise, combined with the savory fried bread, perfectly recreates the old-fashioned taste. Thanks to its long history, it has appeared in various media and is famous enough to be featured in the K-Drama Filming Location Restaurant Guide.
Napoleon Bakery Main Branch Considered one of Seoul's top three bakeries, it is famous for using high-quality ingredients. Its 'Sarada-ppang' (Salad Bread) (as of 2026.01) features fresh vegetables packed between very soft, non-fried bread. While the price is higher than others, it allows you to fully experience a rich and crunchy texture.
Sunhuine Bindaetteok at Gwangjang Market Although famous for its bindaetteok (mung bean pancakes), its 'Mayak Gimbap and Sarada-ppang' set menu is also popular. A large hot dog bun is filled with a cabbage salad drizzled with ketchup and mayonnaise, creating a simple yet addictive taste. It's great to enjoy with other street foods in the vibrant market atmosphere.
GS25 The 'Jinjja! Chueogui Sarada' (Real! Nostalgic Salad Bread) (as of 2026.08), as its name suggests, focuses on recreating the taste of nostalgia. It achieves that familiar taste by filling soft white bread with a salad of egg, imitation crab meat, cucumber, and more. Its biggest advantage is that it can be easily purchased at stores nationwide.
CU The 'NEW Chueogui Gamja Sarada' (NEW Nostalgic Potato Salad Bread) (as of 2026.09) sets itself apart by using potato salad as the main ingredient, unlike other products. It's characterized by the soft and savory taste of mashed potatoes, with ham and corn kernels adding to the texture. It's a great choice when you want a taste that's a little different from the traditional salad bread.
"Sarada-ppang" gets its name from "sarada" (ใตใฉใ), the Japanese pronunciation of "salad." It is typically made by filling a hot dog bun, a fried bun, or sliced bread with various ingredients like potatoes, eggs, cabbage, and cucumbers mixed in mayonnaise. It was one of the signature items at neighborhood bakeries in the 1970s and 80s, loved by students as an affordable and filling snack. With the recent "New-tro" craze, it is regaining the spotlight, offering nostalgia to the older generation and a new kind of fun to the younger generation.
Q. Are "sarada-ppang" and "salad-ppang" (salad bread) different? A. They are essentially different names for the same bread. "Sarada" is an old-fashioned term for "salad," and this name is often used by older bakeries or on products with a retro concept. The National Institute of Korean Language recommends "salad-ppang" as the standard term.
Q. Can I make it at home? A. Yes, absolutely. After mashing boiled potatoes and eggs, add finely chopped cucumber, carrots, onion, and ham, then season with mayonnaise, salt, and pepper to complete the basic filling. You can then stuff it into your bread of choice, such as morning rolls, hot dog buns, or sliced bread, according to your preference.
Q. Is salad bread eaten cold or warm? A. It depends on your preference, but it is generally better to eat it cold. Since the filling contains mayonnaise and fresh vegetables, heating it can make the texture mushy or alter the taste. Especially in cases like Taegeukdang's, where the bun is fried, eating it cold allows you to fully enjoy the crispiness of the bread and the cool taste of the filling.
Autumn, arriving with its cool breezes, is the season for gourmands. September, in particular, is the best time to taste plump daeha prawns. Across the West Coast, festivals celebrating seasonal daeha prawns are in full swing. This article covers everything about these prawns, from information on major 2026 West Coast prawn festivals to how to enjoy salt-grilled king prawns at home and a recipe for butter-fried shrimp heads using the leftovers.
As of September 2026, major prawn festivals are being held on the West Coast in Hongseong and Taean, Chungnam Province. It's a good idea to compare the features of the two festivals when planning your visit. You can find more information about autumn festivals on the Autumn Festival Calendar.
| Category | 31st Hongseong Namdanghang Port Prawn Festival | 25th Anmyeondo Baeksajang Prawn Festival |
|---|---|---|
| Period | September 4 - November 8, 2026 | September 12 - September 19, 2026 |
| Location | Namdanghang Port area, Seobu-myeon, Hongseong-gun, Chungnam | Baeksajang Port area, Anmyeon-eup, Taean-gun, Chungnam |
| Price (1kg) | Takeout: โฉ45,000 Dine-in: โฉ60,000 |
(No information) |
| Features | Long festival period running until early November, standardized pricing, various programs including a bare-hand catching experience. | Ends today (September 19), a short and intensive festival. |
The prices at the Hongseong Namdanghang Festival are based on farmed whiteleg shrimp. The dine-in price includes the cost of the table setting for salt-grilling. (As of August 2026)
Both festivals have their own unique charms.
The Hongseong Namdanghang Port Prawn Festival runs for nearly two months until early November, allowing for a more relaxed visit. The festival has standardized the prices of prawns for both takeout and dine-in, creating a trustworthy environment for visitors. Regular programs like the bare-hand prawn catching experience and a tourist singing contest are held, with a special Chuseok performance scheduled for September 25 and 26.
The Taean Anmyeondo Baeksajang Prawn Festival, which opened on September 12, concludes today (September 19, 2026). As it is held intensively over a short period, you can experience the vibrant atmosphere on its final day. If you're planning a visit today, it's best to be quick.
Although they are often collectively called 'daeha', most of what you find on the market are farmed 'whiteleg shrimp'. Wild daeha prawns and whiteleg shrimp can be easily distinguished by their appearance.
You can recreate the festival's flavor right in your own home. With a few simple tricks, you can make perfectly moist salt-grilled prawns without damaging your frying pan.
Prawn heads, full of savory tomalley, are a delicacy. With this simple recipe, you can make a fantastic snack to go with drinks.
Q. Is it cheaper to buy prawns outside of the festival period or at a nearby fish market? A. Prices vary depending on the time and location. Some festivals, like the one at Hongseong Namdanghang, standardize prices to increase reliability. In contrast, prices at a general fish market can fluctuate based on daily market rates and haggling. Festivals have the added benefit of offering various attractions and foods to enjoy. When visiting a festival, please check on-site whether the September Autumn Festival Munhwa Nuri Card is accepted.
Q. Can I buy wild daeha prawns anywhere? A. No. Most of what is sold at restaurants and festival sites are high-quality farmed whiteleg shrimp. Wild daeha prawns are only caught in small amounts during a specific season, making them rare and expensive. Instead of simply trusting a "wild-caught" sign, it's best to check the prawn's rostrum length yourself before purchasing.
Q. Are there any good tips for visiting a prawn festival? A. No separate reservations are needed for entry to the festival grounds. Traffic can be heavy during lunch and dinner on weekends and public holidays, and popular restaurants may have long waits, so visiting on a weekday is a good alternative. If you plan to purchase for takeout, we recommend bringing an icebox to keep the prawns fresh. Pairing your festival visit with a trip to nearby autumn foliage spots is a great way to make your fall trip even richer.