Autumn Korean food guide
Grilled Daeha · 대하구이
Daeha-gui is large shrimp grilled in the shell, often over a bed of coarse salt, until the flesh turns opaque and springy. It is strongly associated with Korea’s autumn shrimp season, although species, farming method, size and catch area vary. The shell protects the delicate flesh while concentrating a clean, sweet seafood aroma.
Flavor & texture
Properly cooked shrimp is plump, juicy and gently sweet, with a firm but tender bite. The shell contributes roasted, briny aromas; lemon brightens the finish, while butter, garlic, pepper or chili create richer restaurant variations. Rubbery flesh usually indicates overcooking.
Nutrition context
Shrimp supplies lean protein, vitamin B12, selenium, iodine and other minerals, with relatively little saturated fat before butter or sauce is added. It also contains dietary cholesterol. Sodium rises sharply when the dish is cooked on salt or paired with seasoned dips, so nutrition depends on portion, preparation and how much condiment is used.
How it is made
Rinse and dry the shrimp, remove the intestinal vein when practical, and keep the shell on to limit moisture loss. Grill over controlled heat just until the shell is orange-red and the flesh is opaque throughout. Avoid prolonged cooking, and keep raw shrimp and utensils separate from ready-to-eat foods.
Chili heat
Plain salt-grilled shrimp has no chili heat. Green chili and chili sauce are optional and can raise the heat considerably.
Main ingredients
Ingredients and preparation vary by restaurant. Confirm allergens and dietary requirements when ordering.
How to enjoy it
Official reference: Korea Tourism Organization: Autumn Korean food guide. Ingredients, portions and restaurant preparation vary; confirm allergens and dietary needs with the restaurant.
More from this season
Chuseok Food & Harvest Table TraditionsExplore songpyeon, harvest gratitude and the difference between a shared Chuseok meal and an ancestral offering table.
Japchae · 잡채Japchae combines springy sweet-potato starch noodles with separately cooked vegetables and a glossy soy–sesame seasoning; beef is common but not essential. It is served year-round, yet it belongs naturally on an autumn and Chuseok table because it is a familiar celebration dish designed for sharing rather than a narrowly seasonal ingredient dish.
Ganjang Gejang · 간장게장Ganjang gejang is raw blue crab cured cold in an aromatic soy marinade. The method seasons rather than cooks the crab, preserving a soft, almost custard-like texture in the flesh and roe. Good versions balance marine sweetness, soy savoriness and gentle aromatics; the dish is eaten in small amounts with warm rice, especially when autumn crab is at its best.
Grilled Jeoneo · 전어구이Jeoneo-gui is whole gizzard shad seasoned simply with salt and grilled until the skin turns crisp and aromatic. It is closely associated with Korea’s autumn seafood season, when many diners seek its fuller, oil-rich character; the exact fat level and flavor still vary with catch area, size and timing.HELP IMPROVE THIS GUIDE
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