Serveral seasonal foods korean eat to stay healthy during cold winter

Seasonal food is important keyword for many korean who care about their health.
Korean eat foods in season to stay healthy and keep them from catching cold and flu especially during the change of seasons.
It's been a long and snowy winter in Korea but now its almost over
Spring is right around the corner

These are 4 foods that Korean enjoy during this season every year.

1. Ueong (우엉, “Korean burdock”)

Ueong is one of the most cherished healthy root foods among Korean people, along with ginseng, Deodeok(“Codonopsis lanceolata”) and Doraji (“Korean bellflower root”).

As the old Korean saying goes, “The coarser the foods you eat, the longer you live.” The most typical coarse foods are root vegetables, which probably are most overlooked and underappreciated foods in Western cuisine. In Korean cuisine, however, root vegetables have been staples on table as about 70 % of the Korean peninsula is covered by mountains where mushrooms, wild root plants, and wild ferns have naturally grown for ages.
Root vegetables are full of healthy nutrients as they are grown under the soil hence the nutrients, especially the stabilizing energy of the earth, are provided directly to the roots; they are rich in minerals and enzymes, have a stimulating, strengthening effect on body cells, and help purify the blood.
Korean usually eat "Braised Burdock Roots", burdock root boiled down in soy sauce and sugar as side dish


2. Hallabong (한라봉)

Dekopon is a seedless and very sweet citrus fruit, a hybrid between Kiyomi and ponkan (Nakano no.3), developed in Japan in 1972.
In Korea, dekopon is called hallabong (한라봉) named after Hallasan the mountain located in Jeju-do, where it is primarily grown.
The Jeju Hallabong, this awesome succulent fruit is only available during the winter. Its peak months are from mid January to March. So within those three months you can imagine how busy Jeju-do gets with exporting shipments of these fruits. The hallabong is actually a cross breed between an orange and a tangerine, but tastes sweeter than an orange.


3. Kkomak (꼬막, Cockles)

Kkomaks are small, edible, saltwater clams, widely enjoyed by Koreans. Enjoy healthy clams with a sweet and sour kick. Goes well with rice and other sides dishes in Korean cuisine.
It's full of nutrients such as vitamins, minerals and iron so it could cut your risk of a heart attack and anemia.


4. Japanese Spanish mackerel

One of most consumed seasonal fish during winter time in Korea is Japanese Spanish mackerel.
It is an rich source of omega-3 fatty acids and potassium which are good for brain development in children and high blood pressure respectively.