Samgyetang, Korea's quintessential summer health food. (Photos courtesy of Getty Images Korea)

As Korea swelters under a relentless heatwave, locals continue turning to time-honored cuisine for relief. From steaming soups to icy noodles, classic summer dishes not only cool us down but also let us tap into the cultural richness of Korea’s food culture. 

In the heart of summer, Koreans observe “Sambok,” a period divided into Chobok, Jungbok and Malbok. “Sambok” translates to “three dog days” – the three hottest days of summer according to the lunar calendar. Special dishes are customarily eaten on these days, and this tradition is rooted in the belief that energy-boosting foods can help the body withstand the draining effects of extreme heat. 

During Sambok, one dish reigns supreme: samgyetang (ginseng chicken soup), a steaming hot bowl of chicken soup that’s paradoxically consumed most widely when temperatures soar. This cornerstone of Korean summer cuisine features a whole young chicken stuffed with glutinous rice, garlic, jujube and ginseng. It’s simmered until the meat is tender and the broth rich and flavorful. Originating from ancient herbal medicine practices, samgyetang is believed to restore balance to the body.

While samgyetang warms the body, several other dishes are cherished for their cooling effects and appetite-awakening properties. Naengmyeon, a cold noodle dish, offers immediate relief from the heat. Traditionally made with buckwheat noodles and served in a tangy, icy broth, it’s often garnished with cucumber, pear and slices of boiled egg. Its invigorating flavors and cold temperature make it a summer favorite.

Chogyetang (cold chicken soup), a variation of naengmyeon, includes shredded chicken, cucumbers and radishes in a tangy mustard sauce. The combination of savory chicken and sharp mustard makes the dish both refreshing and filling. Similarly, mulhoe, a cold raw fish soup, bursts with flavor. Made by mixing sliced raw fish with cold water, vinegar, red pepper paste and various vegetables, it’s refreshingly spicy, sweet and tangy.

Chogyetang(left) and mulhoe(right), stimulate appetite with their refreshing tanginess. (Photo courtesy of Getty Images Korea)

For those seeking a creamy alternative, kongguksu (noodles in chilled soybean soup) is sure to satisfy. This cooling dish, made with wheat noodles and cold soy milk derived from either black or white soybeans, has a slightly nutty flavor. Though lighter than traditional hot soups, it still makes for a nutritious meal thanks to its high protein content.

Kongguksu, a summer delicacy in Korea. (Photo courtesy of Getty Images Korea)

Oinaengguk, chilled cucumber soup, is perfect for those preferring something lighter. Thinly sliced cucumbers, garlic and sesame seeds are combined in a broth of soy sauce and vinegar to create this refreshing, crunchy dish. It can serve as an excellent accompaniment or as a delightful snack.

Oinaengguk, which can be easily made at home, is a popular summer menu item in Korea. (Photo courtesy of Shutterstock)

To complete a summer meal, many Koreans turn to hwachae, a traditional fruit punch featuring pieces of watermelon, peach, strawberry or another fruit and sweetened with honey or sugar. This satisfying beverage is an ideal way to cool down after a meal. Equally popular is patbingsu, shaved ice topped with sweet red bean, condensed milk and various fruits. Over time, it has evolved to feature a variety of possible toppings, such as ice cream, rice cakes and even cereal, making it a versatile and beloved summer treat.