Winter is nearing and the weather is getting colder. A nice hot cup of tea and a scrumptious snack are in order. The Rural Development Administration introduces you to some autumn delicacies that have been enjoyed in Korea for years.

Chrysanthemum tea and chrysanthemum pancakes

Chrysanthemum is known to contain lots of nutritional properties such as chlorogenic acid, luteolin, quercitrin and apigenin, which help prevent potential disorders of the cardiovascular system and boost antioxidants and their anti-cancer effects.

Chrysanthemum tea has medicinal properties. It is made with rice and gamguk flowers, otherwise known as mother chrysanthemum. A yellow chrysanthemum which grows on hilltops, gamguk blossoms around October and November. It is either made into tea or liquor, famous for its scent that diffuses gently and its flavor that is somewhat sweet in taste. The tea is good to treat fever in case of a light cold. Traditionally, the drink was believed to assure longevity when had on Jungyang-jeol or the ninth day of the ninth lunar month, considered one of the luckiest days of the year.

Chrysanthemum-jeon – or chrysanthemum pancake – is made of powdered glutinous rice kneaded into flat, round shapes topped with chrysanthemum petals and fried in cooking oil.

Omija tea

Omija tea, meaning five-flavored tea in Korean, is named for the five tastes within the drink – sweet, sour, bitter, salty and spicy – which is good for preventing colds.

Omija tea is made from the berries of Schisandra chinensis, which is usually found in valleys or at the foot of a mountain. Its fruit ripens around September and October and is used for making both food and medicine.

The tea helps to improve blood circulation, lower blood pressure, and prevent colds and the onset of diabetes. The tea is also good for students preparing for tests, as it stimulates the brain and heightens physical strength and the body's immune system.

Yuja (Citron) Fruit Salad

Yuja-hwachae – or yuzu/citron fruit salad – is one of the dishes of traditional court cuisine in the Joseon Dynasty (1392-1910) which was eaten together with chrysanthemum tea and pancakes.

Yuja is richer in calcium content than other fruit and is highly effective in preventing osteoporosis. It is therefore for beneficial growing children in building string bones. The citric acid, which takes up 60 percent of the organic acid within the fruit, is good for treating fatigue and loss of appetite. 

The substance hesperidin within yuja protects capillaries and prevents possible cerebro-vascular disorders. The pomegranate used as a garnish within yuja-hwachae is higher in antioxidant properties than red wine or green tea.

Bam-danja

Bam-danja, or sweet rice ball coated with chestnuts is one of the royal snacks enjoyed by kings and nobles. The powder of a glutinous rice cake is steamed, then kneaded for a long time. The dough is then sliced into small shapes and stuffed with boiled chestnut, or covered with its powder.

Chestnut is another highly nutritious food, low in fat and high in vitamin C, thus good for improving the complexion, relieving fatigue and preventing colds during the change of seasons. Chestnut also happens to have coumarin, gallic acid and catechin, all of which help to get rid of oxygen free radicals accumulated in the body. Another component, proanthocyanidin is even known for suppressing allergic reactions.

Other treats recommended for eating in autumn include apples, tangerines and persimmons, rich in vitamin, minerals and phyto-chemicals that complement other nutrients lacking in summer, allowing one to stay healthy and avoid catching cold.

By Kim Hee-sung
Korea.net Staff Writer