It’s Korean raspberry season (산딸기 시즌)! These little red gems usually ripen from May to July, and they’re absolutely worth hunting down if you’ve never tried them before.

Korean raspberries (called sanddalgi in Korean) are a bit different from the ones you might find elsewhere — they’re super fragrant, naturally sweet-tart, and often grown in the wild or in small family farms. A lot of people enjoy them fresh, but they’re also used in traditional Korean fruit wines (bokbunja-ju) and homemade jams.

If you’re in Korea or know someone who is, now’s the perfect time to go raspberry picking or visit a local market to get them fresh. They don’t stay good for long once picked, so eat them fast — or better yet, make some delicious jam!

Has anyone here ever tried Korean raspberries? Would love to hear your experience or recipe ideas. 😊

Cheers to berry season!