Buckwheat in Late Autumn: Korea’s Heartwarming Grain
Creatrip Team
4 months ago
Korea celebrates the harvest of new buckwheat (메밀) in late autumn, with Jeju producing about 57% of the country’s crop. Buckwheat, a pseudocereal not related to grasses, has been grown in Korea for millennia and was historically valued as a famine-relief crop. Today it is prized for its nutty, wholesome flavor and health benefits—high protein, essential amino acids, rutin (which supports blood vessels and lowers cholesterol), low gluten and low GI—making it popular in both traditional dishes (naengmyeon, makguksu, memiljeon, memil-muk, Jeju bingtteok) and modern adaptations (buckwheat pasta, pancakes, chips, granola). Buckwheat thrives on poor soils with short growing seasons and has a low carbon footprint, gaining attention as a climate-resilient crop. The article also recommends notable places to try buckwheat dishes across Korea, from Seoul to Gangneung and Jeju.
