As autumn deepens and Haenam's sweet potato fields get busy, various September autumn regional festivals are held across the country.

Sweet Potato Variety Comparison Table: Taste, Texture, and Sweetness

Sweet potatoes vary in taste, texture, and suitable cooking methods depending on the variety. Here is a table summarizing the characteristics of the three main types.

Note: Sweetness can vary depending on the variety, degree of curing, and cooking method (it increases when roasted).

'Real' Honey Sweet Potatoes are Made Through Curing

Freshly harvested Honey Sweet Potatoes (Beniharuka) have a high starch content, giving them a starchy texture similar to Chestnut Sweet Potatoes. The moist, sweet Honey Sweet Potatoes we know and love are only perfected through a 'curing' process.

• Curing: Producers perform curing to heal any wounds from harvesting and prevent pathogens from entering. It's a process of storing the sweet potatoes for about 4 days in an environment with a temperature of 30-33°C and humidity of 90-95% to form a cork layer over the wounds. This process is the first step in increasing the sweet potato's shelf life and sweetness.
• Post-harvest Aging: After the initial curing, the sweet potatoes enter a full-scale aging process in storage at 12-15°C. During this period, the starch inside the sweet potatoes slowly converts to sugar. It usually takes 1-2 months or more of aging to fully experience the authentic taste of Honey Sweet Potatoes.

How to Choose and Store Good Sweet Potatoes

To choose fresh and delicious sweet potatoes, you should check a few things. If you've purchased them directly from the farm, it's important to store them correctly.

Choosing Fresh Sweet Potatoes

• Look for ones with a smooth, firm surface, free of scratches or black spots.
• The skin color should be vibrant and uniform.
• They shouldn't have too many fine roots.
• They should feel heavy for their size when you pick them up.
• Avoid those with sprouts, soft spots, or mold.

Home Storage Tips

1. Unpack and Dry Immediately: As soon as you receive the box, open it and take out all the sweet potatoes.
2. Spread them out on newspaper in a cool, shaded area for 1-2 days to dry any surface moisture.
3. Absolutely No Refrigerator Storage: Sweet potatoes suffer from cold damage below 10°C, which causes them to rot easily. Avoid storing them in the refrigerator or on a cold balcony.
4. Store at the Right Temperature: The best place to store them is in a dark, well-ventilated area at 12-15°C. You can keep them in a paper box or a basket.

Optimal Cooking Methods by Variety

Choosing the right cooking method for each type of sweet potato can maximize its flavor.

• Chestnut Sweet Potato: With its low moisture content and firmness, it's great for steaming to enjoy its starchy texture. It also holds its shape well, making it suitable for frying or making Mattang (candied sweet potatoes).
• Pumpkin Sweet Potato: Being very moist and soft, it makes an excellent snack when steamed or roasted. It's also great for making porridge, soup, or purée.
• Honey Sweet Potato: Delicious both steamed and roasted, but it becomes sweetest when roasted in an air fryer or oven, as moisture evaporates and the sugars concentrate.

Frequently Asked Questions (FAQ)

Q1. I bought Honey Sweet Potatoes, but they're dry and starchy like Chestnut Sweet Potatoes. Why is that? A. Freshly harvested Honey Sweet Potatoes (variety: Beniharuka) have not yet fully converted their starch to sugar, giving them a texture similar to Chestnut Sweet Potatoes. They will become moister and sweeter over time as they naturally cure. Wrap them in newspaper and store them in a cool place for 1-2 months to let them age and develop their true honey-like flavor.

Q2. How should I store sweet potatoes to make them last longer? A. The key to storing sweet potatoes is to avoid 'low temperatures' and 'moisture.' The best method is to store them in a dark, well-ventilated place between 12-15°C. Never put them in the refrigerator. They will suffer from cold damage, quickly becoming soft, turning black, and rotting. If you buy a whole box, it's crucial to open it immediately upon arrival to let any moisture escape.

Q3. My sweet potatoes have sprouted. Can I still eat them? A. Yes, they are safe to eat. Unlike potato sprouts, sweet potato sprouts are not toxic. You can simply cut off the sprouted parts cleanly and cook the rest. However, sprouts indicate that the storage temperature was higher than 17°C and that the sweet potato is using up its nutrients, so it's best to eat them as soon as possible.

As we enter autumn and daily temperature ranges widen, it's also a good idea to pay attention to managing bedding for seasonal rhinitis.

Spring Female Crabs vs. Autumn Male Crabs

The taste and characteristics of blue crabs vary between males and females depending on the season. Compare the reasons behind the saying, 'Female crabs in spring, male crabs in autumn,' in the table below.

2026 Autumn Blue Crab Market Price Trends

In the autumn of 2026, due to an increased catch, blue crabs are approximately 8.2% cheaper than in 2025 and 14% cheaper than in 2024. Since the end of the closed season in late August, major distributors have been competitively running promotional sales, and prices may fluctuate depending on future catch volumes and weather conditions.

• Direct from Origin Price: KRW 20,000 - 30,000 per 1kg (3-4 crabs) (as of 2026-09-06, Seomang Port)
• Standard Online Mall Price: KRW 18,900 - 19,800 per 1kg (as of 2026-09-16)
• Large Supermarket Sale Price: Around KRW 680 per 100g (as of 2026-08-21, price may reflect coupon discounts at some retailers)

Foolproof Guide to Choosing and Cleaning Male Blue Crabs

Choosing fresh, meaty crabs with a 'good yield' (high meat-to-shell ratio) is the most important step. Check the criteria below and follow the simple cleaning instructions.

How to Choose Good Crabs

• Weight: Feels heavy for its size.
• Belly: The apron (belly flap) should be white and firm (a mushy one may indicate less meat).
• Legs: All legs are attached and moving actively.
• Carapace (Top Shell): Shiny, hard, and has a darkish hue (a sign that it has been a while since molting, meaning the crab is full of meat).
• Sexing the Crab: A pointed, long triangular apron indicates a male crab, while a round, wide one indicates a female.

Basic Cleaning Steps

1. Stun the Crab: Soaking the crab in ice water for 10 minutes will stun it, allowing for safe handling. You can also soak it in plain water for 20-30 minutes.
2. Wash: Use an old toothbrush or a kitchen brush to scrub the carapace, belly, and between the legs to remove any debris, then rinse under running water.
3. Remove Guts and Gills: If preparing for soups or salads (not steaming), you must separate the carapace, and remove the grey gills on both sides of the body (which cause a bitter taste) and the black sand sac inside the carapace (which causes a gritty taste).

10-Minute Prep, 20-Minute Cook! Steamed Blue Crab Recipe

Steaming is the best way to enjoy the natural sweetness of blue crabs. Adding a little doenjang (soybean paste) and cheongju (rice wine) will create flavorful steamed crabs without any fishy smell.

• Ingredients: 4 blue crabs, 1.5L water, 1 tbsp doenjang (soybean paste), 3 tbsp cheongju (rice wine) or soju

1. In a pot, combine water, doenjang, and cheongju, stir well to dissolve, and turn on the heat.
2. When the water boils and steam rises, place a steamer basket inside. Arrange the cleaned crabs with their bellies facing up. This prevents the tomalley and juices from leaking out.
3. Close the lid and steam over high heat for 15 minutes.
4. After 15 minutes, turn off the heat and let it rest with the lid on for 5 more minutes. Be careful not to open the lid while steaming, as this can create a fishy smell.

How to Use and Store Leftover Crabs

If you have leftover steamed crabs, you can freeze them and enjoy them in other dishes later.

• Freezing: Let the steamed crabs cool, then store them in an airtight container or a zipper bag in the freezer. It is recommended to consume them within one month to maintain flavor. Avoid repeated freezing and thawing, which can intensify the fishy smell, so store in single-serving portions.
• Crab Shell Bibimbap: Mix warm rice, seaweed flakes, and sesame oil with the leftover tomalley in the crab shell for a savory treat.
• Crab Ramyeon: Add frozen steamed crab when cooking ramyeon to make the broth deeper and more refreshing. A little doenjang can help remove any fishy smell and add a savory depth.

Frequently Asked Questions (FAQ)

Q. When is the closed season for blue crabs? A. The closed season for blue crabs in most areas of the West Sea is from June 21 to August 20 each year. Crab fishing is prohibited during this period. Therefore, crabs caught from August 21 are the first autumn crabs of the season. (However, in some areas like Yeonpyeong Island and the five West Sea islands, the period is from July 1 to August 31.)

Q. Why should crabs be placed belly-up when steaming? A. As the crab cooks, the delicious tomalley and juices inside become liquid. Placing the crab belly-up, with the carapace facing down, ensures that these juices collect in the shell, so you can enjoy every last drop without any loss.

Q. I'm afraid to handle live crabs. Are there other methods? A. Soaking them in ice water for just 10 minutes is the most recommended method as it's simple and safely stuns them. If you steam live crabs directly, they may struggle in the heat, causing their legs to fall off and their innards to burst, which can diminish the flavor.

• Hongseong Namdanghang Daeha Shrimp Festival: Held from September 4 to November 8, 2026, in the Namdanghang Port area of Hongseong-gun, Chungnam. For more detailed information during the festival period, you can refer to the Autumn Festival Calendar.
• Online Direct Shipping: Live shrimp harvested the same day from major farms in areas like Shinan, Jeonnam, and Taean, Chungnam, are sent via courier.

In the case of wild Daeha prawns, the market price fluctuates daily depending on the catch volume and is typically set at a price about 20,000 won or more per kg higher than farmed whiteleg shrimp.

Tips for Finding Cheaper Online Hot Deals

• Utilize Live Commerce: By tuning into live broadcasts from the source on platforms like Naver Shopping Live or Oasis Market, you can purchase shrimp for around the low-to-mid 20,000 won range per kg with broadcast-exclusive coupons and free shipping benefits.
• Korea Seafood Sale: It's a good idea to take advantage of the seafood discount event hosted by the Ministry of Oceans and Fisheries. Participating online malls offer a 20% discount coupon per person (up to 10,000-20,000 won). (As of 2024-04)
• Check the Shipping Method: If you want to enjoy live shrimp as sashimi, choose products with 'seawater and oxygen packaging.' If you plan to grill or steam them, 'chilled (ice) packaging' that maintains freshness is also a perfectly fine choice.

Ready in 15 Minutes: Super Simple Salt-Grilled Prawn Recipe

The easiest way to enjoy prawns at home is salt-grilling. You can achieve a restaurant-quality taste with just one frying pan.

Ingredients

• 1kg of prawns (or whiteleg shrimp)
• 1-2 cups of coarse salt (sea salt)
• A frying pan with a lid
• Aluminum foil
• (Optional) 1 pat of butter

Cooking Steps

1. Prepare the shrimp: Trim the sharp rostrum and long antennae on the shrimp's head with scissors. Rinse them lightly under running water and then pat dry with a kitchen towel.
2. Prepare the pan: To protect the pan's coating, line it with aluminum foil. Spread a 0.5-1 cm thick layer of coarse salt evenly over the foil.
3. Grilling: Preheat the salt-lined pan over medium heat for 1-2 minutes. Place the prepared shrimp on the salt in a single layer, not overlapping, and immediately cover with the lid.
4. Cooking: Cook over medium heat for 5-7 minutes until the shrimp turn red. Open the lid, flip the shrimp once, cover again, and cook for another 3-5 minutes.
5. Butter-grilled heads: After eating the bodies, the leftover heads can be pan-fried with a pat of butter over low heat for 3-5 minutes until crispy for a special treat.

How to Store and Prepare Shrimp After Delivery

To maintain the freshness from the source for as long as possible, proper handling immediately after receipt is crucial.

• Check the condition: Immediately upon receipt, open the icebox to check if the ice has melted and to confirm the freshness of the shrimp.
• Washing and storage: It's best to freeze any shrimp you won't eat the same day without washing them first. Only rinse the shrimp you plan to eat right away under running water before use.
• Refrigeration: If you plan to eat them within 1-2 days of receipt, you can store them in an airtight container in the refrigerator at 0-10℃.
• Freezing: For long-term storage, place them in a resealable bag and freeze at -18℃ or below.

Frequently Asked Questions (FAQ)

Q. Are the shrimp I ordered really wild Daeha prawns? A. If you ordered 'live shrimp' online, it's highly likely they are farmed whiteleg shrimp. Wild Daeha prawns are sensitive and die soon after being caught in nets, making them difficult to ship alive. You can distinguish them by the length of their rostrum, antennae, and tail color. You can enjoy them according to your taste and intended use.

Q. I received my delivery, but some of the shrimp are dead. Are they still safe to eat? A. Even with 'seawater and oxygen packaging,' some shrimp may die due to the stress of shipping. If the inside of the icebox remained cold and the shrimp do not have a bad smell, there is no problem eating them cooked, such as grilled or steamed. However, you should avoid eating them raw.

Q. Is it okay to eat the shrimp raw as sashimi? A. If they were delivered live in 'seawater and oxygen packaging' and you prepare them hygienically immediately upon receipt, you can eat them raw. However, safety can vary depending on the shipping conditions and your personal hygiene practices, so we recommend cooking them whenever possible. Shrimp that arrive in 'chilled packaging' must always be cooked before eating.