To boost your immunity during the cold winter, eating well is important. How about trying seasonal foods that are both nutritious and delicious? Let's learn about the seasonal foods for January.

 

Hallabong

 

Sweet and tangy Hallabong is rich in vitamin C. Vitamin C not only boosts immunity and stimulates metabolism but also helps recover from fatigue and prevent colds. Additionally, Hallabong contains carotenoid compounds, which are effective antioxidants in preventing aging. Hallabong with thin skin tends to be sweeter. Avoid Hallabong with very loose or heavily wrinkled skin, as they often have a strong sour taste or are bland.

Deodeok

 

Deodeok, with its rich aroma, is a representative winter health food. The sap and saponins that give it a bitter taste are components of ginseng, which are good for blood circulation and effective in preventing vascular diseases and cancer. It also helps relieve coughs and phlegm. Deodeok is an alkaline food rich in dietary fiber and minerals, and when consumed with meat, the acidic components of the meat are neutralized, making it a good pairing. The root of deodeok is white, thick, and straight, with deep wrinkles and few side branches, which are desirable qualities. After soaking in salt water to remove bitterness, enjoy it grilled, seasoned, or fried in various dishes.

 

◇Burdock

 

The crunchy texture of burdock, which is in season from January to March, is highly appreciated. Burdock is rich in inulin, a type of carbohydrate, which helps improve kidney function and has diuretic effects. Additionally, its abundant fiber promotes bowel movements and aids in dieting. Burdock also pairs well with pork. It neutralizes the acidity of pork and can eliminate the characteristic smell with its unique aroma. When selecting burdock, it is best to choose ones that are not too dry, have no blemishes on the skin, are smooth, and do not have hairy roots or bumps.

 

Agu

 

The monkfish is a fish rich in protein and helps with growth and development. It contains a lot of water and is low in fat and cholesterol, making it good for dieting. In particular, the liver of the monkfish has very high levels of vitamins A and E. Therefore, it is effective for anti-aging, eye protection, and night blindness. The skin of the monkfish also contains collagen, which is good for skin health. When eating monkfish, it is good to eat it with radish. The protein-degrading enzyme contained in radish helps with the digestion of monkfish and replenishes vitamin C.

 

◇Cold-fermented fish

 

Korean pollock, also known as "gwamegi," is a winter delicacy. Gwamegi contains various nutrients such as omega-3 fatty acids like DHA and EPA, as well as vitamins. Omega-3 fatty acids help prevent cardiovascular diseases by lowering triglycerides and increasing HDL cholesterol. Gwamegi is also rich in vitamins A, B12, and E, which are beneficial in preventing aging and anemia. It tastes even better when eaten with seaweed and garlic. Fresh seaweed is rich in soluble dietary fiber called alginate, which helps in the elimination of cholesterol and triglycerides.

 

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Among these, only the dried fish (meogeo) cannot be eaten.

Make sure to eat it in January.

 

Seasonal foods are very beneficial for health.

 

The monkfish is white, the geori (a type of fish) is red, and the beombok (another fish) is also mixed with red.

It tastes so good, and it's a fish rich in protein.