Beat the Heat: Top 3 Most Refreshing Summer Foods You Must Try
- Irina Radu
- Sep 8
- 14 min read
Summer becomes hotter and hotter year by year. In this regard, people try to find smart ways to cool themselves so they can continue with their tasks. One of the most enjoyable and effective ways to beat the heat is by indulging in refreshing summer foods. These cool, hydrating treats not only help you stay energized but also make the summer months more bearable. In this article, we’ll explore the top 3 most refreshing summer foods that can help you stay cool and revitalized all season long.
Summer in a Bowl - Chill Out with Naengmyeon
Cold noodles are a popular and refreshing dish enjoyed worldwide, especially during the hot summer months. Known for their cooling and invigorating qualities, these noodles are typically served chilled, often accompanied by flavorful broths, tangy sauces, or fresh vegetables. Cold noodles offer a versatile and satisfying way to beat the heat while satisfying your hunger. Their light, refreshing nature makes them a go-to choice for those seeking a delicious and cooling meal on warm days.
Korean naengmyeon is often garnished with slices of cold-boiled beef, hard-boiled eggs, cucumber, and Asian pear, adding both flavor and texture. There are two main types: Mul-naengmyeon (served in cold broth) and Bibim-naengmyeon (mixed with spicy sauce without broth).
Mul Naengmyeon is characterized by the icy, flavorful broth typically prepared from beef or dongchimi (radish water kimchi). It is conventionally garnished with thinly sliced beef, crisp cucumber, sweet pear slices, a boiled egg, and pickles, creating a harmoniously balanced dish that offers a cooling, refreshing experience.
Meanwhile, Bibim Naengmyeon is a vibrant, spicy variation of cold noodles that features noodles thoroughly mixed with a gochujang-based sauce. This dish is served without broth, allowing the bold, tangy, and slightly sweet flavors of the sauce to coat each strand of chewy noodles. It is typically accompanied by an assortment of vegetables and a boiled egg, offering a complex and satisfying flavor profile that appeals to those seeking a spicy, flavorful, and texturally engaging meal. Both variations are widely enjoyed across Korea, especially in Seoul, where they are considered comfort food during the summer. The chewy noodles and chilled broth make it a perfect way to cool down.
But foreigners can enjoy naengmyeon in more variations such as Heullim Naengmyeon, or Oy Naengmyeon. Heullim Naengmyeon emphasizes extreme coldness, often served with ice cubes or at a chilled temperature to enhance its refreshing qualities. It can be presented either in a clear, savory broth or as a mixed noodle dish, depending on regional preferences. This style is particularly popular during hot weather, providing an intensely cooling sensation that accentuates the chewy texture of the noodles and the crispness of the accompanying vegetables. Oy Naengmyeon is a North Korean variation distinguished by its distinctive flavor profile, which tends to be more sour and tangy compared to its South Korean counterparts. It may incorporate unique ingredients or preparation techniques reflective of regional culinary traditions, offering a distinctive and culturally significant interpretation of cold noodles. This variation emphasizes a subtle balance of acidity and refreshment, appealing to those seeking a nuanced taste experience.
In fact, Korean naengmyeon is a unique way to combat the hot weather. This originates from the ancient practices such as ilaengchilaeng (treating cold with cold food) and iyeolchiyeol (treating heat with warm food). Interestingly, this cooling effect would stimulate the body's heat production, helping to warm you from within. The first Naengmyeon restaurant in Seoul opened in 1953, after the Korean War ended and the ceasefire was established, during which immigrants became officially confined to South Korea.
This is why, traditionally, naengmyeon was a winter food, with records from the Joseon period noting it was eaten on Dongji, the winter solstice, and has been enjoyed by entire generations of people up until now. Since buckwheat used to be cultivated during the summer and harvested in autumn, there was an abundant supply that lasted well into winter. During this time, people would make noodles using buckwheat flour and flavor them with the frozen slush of radish water kimchi, which they collected from their earthenware pots stored outdoors. Despite its winter roots, Naengmyeon also served as a refreshing summer meal, particularly as the dish spread across the peninsula after the Korean War.
For international visitors eager to experience authentic Korean cold noodles, Seoul offers a variety of welcoming dining establishments that are particularly friendly towards foreigners.
One popular spot is Mijin in Jongno, a historic restaurant well-known among tourists for its traditional Pyongyang-style naengmyeon. The staff here often speaks enough English to assist visitors, and the comfortable, cozy setting makes it an ideal place for foreigners to enjoy an authentic meal without language barriers.
Another highly recommended destination is Pyeongyang Myeonok, a long-established restaurant with a reputation for providing an authentic Korean cold noodle experience. This restaurant offers English menu options and is frequently visited by tourists seeking genuine naengmyeon, making it a reliable choice for those unfamiliar with the Korean language or customs. In Myeongdong, many eateries cater specifically to international visitors, featuring bilingual menus and staff trained to assist in English, making it easy for foreigners to order and enjoy a quick, refreshing bowl of naengmyeon after a busy day of shopping or sightseeing.
Near Myeongdong, Yukjeon Hoegwan is another excellent option, known for its variety of cold noodle dishes and friendly, accommodating staff who are often happy to serve non-Korean speakers comfortably. For those who prefer a more casual or convenient setting, large shopping complexes like Lotte World Mall and Lotte Department Store feature extensive food courts with multiple stalls offering naengmyeon. Menus in these food courts are typically visual or bilingual, making it simple for tourists to select and enjoy local specialties with minimal hassle.
Additionally, international gourmet chains such as Bibigo or Mom’s Touch serve Korean-style cold noodles in familiar environments, with English menus and staff trained to assist foreigners. These venues offer a stress-free way for visitors to savor authentic Korean cuisine without worrying about language barriers. Overall, Seoul’s diverse array of restaurants, food courts, and international chains ensures that foreigners can comfortably enjoy the delicious and refreshing taste of naengmyeon, experiencing Korean culinary culture with ease and confidence.
An In-Depth Exploration of Samgyetang: Korea’s Nutritious and Cultural Ginseng Chicken Soup
Samgyetang, widely recognized as Korea’s traditional ginseng chicken soup, holds a special place in the hearts of many Koreans as a dish that not only offers comfort and warmth but also provides substantial health benefits rooted in centuries of culinary and medicinal tradition. This beloved dish is meticulously prepared by carefully stuffing a whole young chicken with a mixture of glutinous rice, fresh garlic cloves, jujube (Korean dates), and fragrant ginseng root, which is then slowly simmered over gentle heat until the meat becomes tender and the broth rich with herbal flavors. The resulting dish is a steaming bowl of nourishing goodness, characterized by its aromatic herbal broth, tender chicken meat, and subtly sweet and earthy undertones from the herbs and rice, making it a perfect meal to invigorate the body and soothe the soul.
The origins of Samgyetang trace back many centuries, with its roots deeply embedded in Korea’s long-standing tradition of using food not only as sustenance but also as a means of promoting health and healing. Historical records suggest that the dish was first developed during the Joseon Dynasty, a period when the principles of traditional Korean medicine heavily influenced daily life and dietary practices. Over the centuries, Samgyetang became particularly popular during the hot summer days, especially on the three notorious days known as "Sambok," which mark the peak of Korea’s hot and humid season. During this time, Koreans believed that consuming hearty, medicinal foods like Samgyetang could help restore energy, improve stamina, and combat the fatigue and dehydration brought on by the summer heat. The dish’s association with health and vitality has persisted through generations, making it a symbol of well-being and resilience in Korean culture.
The process of making authentic Samgyetang involves a series of careful steps that require patience and attention to detail. The core of the dish is the selection of a young, fresh chicken, often a native Korean breed or a Cornish game hen, which is thoroughly cleaned and then stuffed with a mixture of soaked glutinous rice, peeled garlic cloves, dried jujubes, and slices of ginseng root. Sometimes, additional medicinal herbs, such as licorice root or angelica, are added to enhance the health benefits and flavor complexity. Once the chicken is securely packed with these ingredients, it is gently simmered in a large pot of water or broth seasoned with ginger, garlic, and herbal decoctions, allowing the flavors to meld over a period that can range from one to four hours, depending on the desired tenderness and depth of flavor. The slow cooking process ensures that the chicken becomes extremely tender, and the herbal broth develops a rich, aromatic profile that embodies Korea’s traditional medicinal wisdom.
While the classic version of Samgyetang emphasizes the use of medicinal herbs and a whole chicken, regional and modern variations have emerged over time to cater to different tastes and dietary preferences. Some variations include adding ingredients like chestnuts, ginseng slices, or more generous amounts of jujube for a sweeter, more complex flavor profile. Other modern adaptations might feature smaller portions or even vegetarian versions using plant-based ingredients to appeal to a broader audience. Nonetheless, the essence of the dish remains consistent: a nourishing, herbal-infused broth paired with tender, flavorful chicken.
For travelers and foreigners eager to immerse themselves in authentic Korean culinary traditions by sampling a truly delicious and health-promoting bowl of Samgyetang, Seoul offers a variety of renowned restaurants and establishments that are celebrated for their high-quality, traditional preparations. Among the most famous and historically significant places to try this dish is Tosokchon Samgyetang, located near Gyeongbokgung Palace. Housed in a beautifully preserved hanok (traditional Korean house), Tosokchon has been serving authentic Samgyetang for decades and is widely regarded as one of the best places in Seoul to experience this dish in its traditional form. Their version is praised for its perfectly tender chicken, flavorful herbal broth, and the comforting atmosphere of the traditional setting.
Another highly recommended place is Goryeo Samgyetang, situated in the Jongno district, which is known for its rich, herbal broth and the skillful preparation that highlights the medicinal qualities of the herbs used. This restaurant emphasizes the use of high-quality ingredients and traditional recipes passed down through generations, making it a favorite among locals and tourists alike. For those seeking a more modern or contemporary ambiance, Kang Ho Dong Baekjeong offers a fusion of traditional flavors with a modern dining experience, especially during the summer months when Samgyetang is in peak season.
In addition, Jinokhwa Halmae Wonjo Dakhanmari, though primarily famous for its Dakhanmari (whole chicken stew), also serves excellent Samgyetang that delivers a hearty and authentic taste. Meanwhile, Sarangchae Samgyetang, located in the vibrant Insadong neighborhood, is a cozy and welcoming spot that specializes in traditional Korean dishes, with its Samgyetang particularly celebrated for its herbal richness and perfectly cooked chicken.
An Extensive Introduction to Patbingsu: Korea’s Iconic Shaved Ice Dessert
Patbingsu, often affectionately referred to as Korea’s quintessential shaved ice dessert, stands as one of the most beloved and iconic treats in Korean culinary culture. This refreshing and visually appealing dish is characterized by a mound of finely shaved ice that serves as a delicate canvas for an array of colorful, sweet, and often nostalgic ingredients. At its core, traditional Patbingsu is topped with a generous helping of sweetened red bean paste, known as “pat,” which lends the dish its name, and is complemented by a variety of fresh fruits, condensed milk, chewy rice cakes, and sometimes a scoop of rich ice cream or whipped cream. Over the decades, Patbingsu has evolved from a simple summer snack into a versatile dessert that offers comfort, refreshment, and a delightful sensory experience.
The origins of Patbingsu can be traced back to Korea’s long-standing tradition of enjoying icy treats to beat the sweltering summer heat. Historically, the earliest versions of shaved ice desserts date back to the Joseon Dynasty, where they were enjoyed by the royal court and aristocracy, often flavored with honey, fruit, or sweetened beans. However, the modern incarnation of Patbingsu as we know it today began to take shape in the early 20th century, influenced by the introduction of ice shavers and the proliferation of ice-cold desserts across Korea.
Throughout the 20th century, Patbingsu became increasingly popular among the general populace, especially during the hot and humid summer months, symbolizing relief and indulgence. It also embodies Korea’s penchant for combining traditional ingredients, such as red beans and rice cakes, with Western-influenced toppings like condensed milk and fruit. Over time, the dish has grown in popularity and diversity, with regional variations and modern adaptations reflecting changing tastes and culinary innovation. Today, Patbingsu is more than just a summer treat; it is a cultural icon that evokes nostalgic memories for many Koreans and serves as a social activity enjoyed with friends and family.
The hallmark of Patbingsu lies in its fluffy, finely shaved ice, which is prepared using specialized manual or electric ice shavers that produce a snow-like texture. The quality and texture of the ice are crucial, as it must be light, airy, and melt-in-the-mouth to create the perfect balance of coldness and sweetness. Once shaved, the ice is carefully piled into a bowl or cup, forming a mound that’s then decorated with a variety of toppings.
Traditional ingredients include sweetened red bean paste, which adds a hearty sweetness and earthy flavor, along with small, chewy rice cakes called “tteok,” often cut into bite-sized pieces. Fresh seasonal fruits such as strawberries, mango, melon, or blueberries are added for natural sweetness and vibrant color. A drizzle of condensed milk is typically poured over the top, enhancing the creaminess and sweetness, while a scoop of vanilla ice cream or a dollop of whipped cream may be added for richness. Some variations incorporate sweet corn, chocolate chips, fruit jelly, or even cereals to diversify the flavor profile and texture.
Modern adaptations of Patbingsu have introduced a wide array of creative toppings and flavors to cater to evolving palates and dietary preferences. These include green tea-flavored ice, mango and coconut combinations, yogurt-based versions, and even savory toppings like cheese or nuts. Regional variations might feature local ingredients or specialty toppings, but the core concept remains the same: a beautifully crafted, cold, and sweet dessert that offers both refreshment and indulgence.
For travelers seeking to experience the authentic taste of Patbingsu in Seoul, the city boasts numerous renowned establishments that specialize in this beloved dessert, each offering its own unique take on the classic recipe.
One of the most famous and historically significant places is Sulbing, a popular chain known for its high-quality ingredients and innovative flavors. With multiple branches across Seoul, Sulbing offers a modern yet traditional take on Patbingsu, featuring rich toppings like condensed milk, fresh fruits, and a variety of creative options such as green tea or chocolate flavors.
Another highly acclaimed spot is O’sulloc Tea House, which specializes in green tea-based desserts, including their signature green tea Patbingsu. Their version features finely shaved ice infused with matcha, topped with sweetened red beans, mochi, and green tea ice cream, appealing to those looking for a more refined and subtly flavored experience.
For a more traditional approach, Myeongdong Bingsoo is a longstanding local favorite, serving classic red bean Patbingsu with freshly prepared ingredients, often enjoyed by both locals and tourists alike.
For a cozy and authentic experience, many local cafes and dessert shops in neighborhoods like Insadong, Hongdae, or Gangnam serve homemade Patbingsu with seasonal ingredients and personalized toppings. Places such as Homilbat and Bingeure are also well known for their high-quality, pre-packaged frozen Patbingsu options that can be enjoyed at home or on the go.
O-i Muchim: Korea’s Crispy, Spicy-Cooled Cucumber Delight
O-i Muchim, often celebrated as Korea’s quintessential cucumber salad, is a vibrant, tangy, and delectably spicy side dish that embodies the essence of Korean culinary tradition. This dish features crisp, fresh cucumbers that are sliced or cut into bite-sized pieces and then tossed in a flavorful mixture of seasonings, including gochugaru (Korean red pepper flakes), garlic, sesame oil, vinegar, and other aromatic ingredients. The result is a refreshing and slightly spicy salad that is both cooling and invigorating, making it a perfect accompaniment to a variety of Korean main dishes, especially during the hot summer months when its cooling properties are most appreciated.
O-i Muchim has deep roots in Korea’s rich history of vegetable-based side dishes, known collectively as “banchan,” which are integral to traditional Korean meals. Cucumbers, being widely available and easy to cultivate, have long been used in Korean cuisine not only for their refreshing taste but also for their medicinal and health-promoting qualities. The practice of pickling and seasoning vegetables dates back centuries, with each region developing its own variations and flavor profiles.
The specific form of seasoned cucumber salad, or “Muchim,” has been enjoyed across generations as a simple yet flavorful way to enhance meals and provide a palate-cleansing element. Over time, O-i Muchim became particularly popular as a summer dish due to its crisp texture and cooling effect, which helps offset the heat and humidity typical of the season. It also symbolizes Korea’s emphasis on harmony between flavors, balancing spicy, sour, salty, and umami elements, reflecting the broader cultural value placed on harmony and balance in Korean cuisine.
The preparation of O-i Muchim is straightforward yet requires attention to detail to achieve the perfect balance of flavors and texture. Fresh cucumbers are typically washed thoroughly and then sliced into rounds, half-moons, or thin strips, depending on regional preferences and personal taste. Some variations involve lightly salting the cucumbers beforehand to draw out excess moisture and enhance their crunchiness.
The seasoned mixture that coats the cucumbers is composed of several key ingredients: Korean red pepper flakes (gochugaru), minced garlic, sesame oil, rice vinegar or vinegar, soy sauce or fish sauce for depth, and a touch of sugar to balance the heat and sourness. Additional elements such as chopped scallions, sesame seeds, and shredded carrots can be added to introduce more texture and visual appeal. The cucumbers are then mixed thoroughly with the seasoning until evenly coated, allowing the flavors to meld for at least 10-15 minutes before serving.
Regional variations of O-i Muchim exist across Korea. Some versions emphasize a spicier profile with extra gochugaru, while others focus on a more sour or tangy taste with increased vinegar. In certain areas, ingredients like sliced onions or chili peppers are incorporated for added heat and complexity. Modern adaptations might include the addition of fresh herbs, such as cilantro, or the use of different types of vinegar, such as apple cider vinegar, to create unique flavor profiles suited to contemporary tastes.
For those eager to experience authentic O-i Muchim in Korea, especially in Seoul, numerous restaurants, traditional markets, and local eateries serve this simple yet flavorful dish as part of their banchan selection.
Visiting traditional markets such as Gwangjang Market or Noryangjin Fish Market provides an opportunity to sample freshly prepared versions of O-i Muchim, often made with seasonal cucumbers and seasoned on the spot to highlight freshness and flavor.
In traditional Korean restaurants and hanok guesthouses, O-i Muchim is served alongside rice, soups, and grilled meats, offering a harmonious balance that complements the main courses. Many well-known Korean dining establishments emphasize homemade, preservative-free versions that focus on fresh ingredients and balanced seasoning, allowing the natural crunch and flavor of cucumbers to shine.
Furthermore, you can enjoy this special dish at Jinokhwa Halmae Wonjo is a historic, family-operated restaurant renowned for its traditional Korean cuisine. With a warm and inviting atmosphere, this establishment offers a wide array of homemade side dishes, including the beloved O-i Muchim. Its commitment to preserving authentic flavors makes it a favorite among both locals and visitors seeking a genuine taste of Korea’s culinary heritage.
Located within the grounds of the National Museum of Korea, Sarangchae offers visitors a chance to enjoy traditional Korean cuisine in a serene and culturally enriching environment. The restaurant features carefully curated set menus that highlight authentic banchan, including O-i Muchim, prepared according to time-honored recipes. Dining here provides a harmonious blend of culinary tradition and cultural appreciation, perfect for those seeking an authentic Korean dining experience.
Situated in the picturesque Bukchon Hanok Village, Bukchon Sonmandu is celebrated for its focus on traditional Korean comfort foods. The restaurant prides itself on serving dishes crafted from recipes passed down through generations, with a special emphasis on authentic flavors. Its cozy, historic setting offers diners an immersive experience into Korea’s culinary past, making it an excellent choice for those wanting to savor genuine, home-style dishes like O-i Muchim.
Finally, found in the charming neighborhood of Insadong, numerous small, family-run restaurants specialize in offering traditional Korean meals accompanied by a variety of authentic side dishes, including O-i Muchim. These establishments often feature traditional Hanok-style architecture, creating a nostalgic ambiance that transports diners back to Korea’s cultural roots. Perfect for travelers seeking a cozy and authentic dining experience, these eateries serve as gateways to Korea’s rich culinary heritage.
Seoul's summer food scene is a vibrant celebration of traditional flavors and refreshing ingredients. From cool, tangy side dishes like O-i Muchim to bustling street markets offering a variety of seasonal treats, the city provides countless opportunities to enjoy authentic Korean cuisine amidst its lively atmosphere. Dining in historic neighborhoods or modern markets allows visitors to immerse themselves in the cultural richness and culinary diversity that define Seoul’s summer experience. These seasonal foods not only help beat the heat but also offer a delicious way to connect with Korea’s rich gastronomic heritage.
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