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Seoul Public Transport Masterclass Part 20: How to Apply for the Integrated Public Transport Discount for Foreign Residents

 Welcome to In-Seoul-ider. In the final installment of our series, we focus on the technical integration of foreign residents into Seoul’s discount infrastructure. By 2026, the Seoul Metropolitan Government has streamlined its digital systems to ensure that long-term foreign visitors and residents (those with an Alien Registration Card or Residence Card) can access the same subsidized benefits as Korean nationals. This part provides a technical guide on linking your identity to your transit card to unlock student, youth, or senior discounts. The "Residence Verification" Requirement To move beyond the standard adult fare, the system requires a 13-digit registration number. This number acts as the primary key in the National Transit Database. Foreign residents between the ages of 19 and 39 are eligible for the "Youth Discount" (Cheong-nyeon-hal-in) on the Climate Card and certain subway passes. To unlock this, your identity must be verified through the "K-Verify...
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The Seasonal Code: Why Koreans are Obsessed with Eating the Right Food at the Right Time

 Welcome to In-Seoul-ider.

In South Korea, we have a saying: "Je-cheol isthe Best Medicine"—meaning seasonal food is medicine. Koreans don't just eat to fill their stomachs; we eat to sync our bodies with the rhythm of the four seasons. Eating food at its peak flavor and nutrition is considered a ritual for health and vitality.

From poisonous sprouts to the fish that brings family members back home, here is your ultimate guide to the Korean seasonal food calendar.

🏛️ Why is "Je-cheol" (In-season) So Important?

  1. The Energy of Survival: Plants grown in their natural season have the highest vitamins to help the body adapt to extreme temperature shifts (5°F to 104°F / -15°C to 40°C).

  2. Peak Texture and Flavor: Seasonal food is at its cheapest and tastiest. It’s the most "efficient" way to enjoy a gourmet experience without the gourmet price tag.

  3. Nature's Vitamin: Why buy supplements when nature provides exactly what you need each month?

🌱 SPRING (March - May): The Bitter Power of Awakening

Spring in Korea is all about Bom-namul (Spring herbs). After a long winter, these herbs provide the "bitter energy" needed to wake up your appetite and metabolism.

  • The Bitter Quartet: Naengi (Shepherd's purse), Dallae (Wild chives), Dureup (Fatsia shoots), and Gosari (Bracken).

    • Pro Tip: Naengi and Dallae are famous for their unique, slightly bitter, and earthy scent. They are packed with vitamins and minerals, making them the best "appetizer" nature offers.

    • The Science of Safety: Dureup and Gosari are technically toxic plants. However, Koreans pick only the "New Shoots" (Sae-sun) and process them with boiling water to neutralize the toxins. This creates a safe, energy-packed delicacy that clears "winter fatigue."

  • Fish: Dodari (Flounder).

    • The Ritual: We eat Dodari-ssuk-guk (Flounder Mugwort Soup) or Dodari-miyeok-guk (Flounder Seaweed Soup). The combination of fatty spring fish and fragrant mugwort is the true scent of a Korean April.

  • Fruit: Strawberries. Late spring Korean strawberries are world-renowned for their incredible sweetness.


Fresh Naengi and Dallae herbs in traditional soybean paste soup

☀️ SUMMER (June - August): Hydration and the Great Peach War

Summer in Seoul is a humid nightmare reaching 95°F (35°C). We eat to replenish lost minerals and stay hydrated.

  • Vegetable: The Hiker's Hero - O-i (Cucumber).

    • Pro Tip: If you go hiking in Korea during summer, you’ll see locals eating raw cucumbers at the peak. It’s the ultimate "natural water bottle." It’s crunchy, packed with hydration, and much more refreshing than plain water.

  • Fruit: The Great Peach War. * Pro Tip: Korea is divided into two factions: "Ttak-bok" (Hard/Crunchy peaches) vs. "Mul-bok" (Soft/Juicy peaches). People take this very seriously. Which side are you on?

  • Food: Samgye-tang (Ginseng Chicken Soup). We eat boiling hot soup on the hottest days to "defeat heat with heat" (I-yeol-chi-yeol).

Comparison between crunchy and soft peaches in summer

🍂 AUTUMN (September - November): The Season of Forgiveness

Autumn is the season of high calories before the freeze. Everything becomes fatty and aromatic.

  • Fish: Jeon-eo (Gizzard Shad).

    • The Legend: There is a famous proverb: "The smell of grilled Jeon-eo brings back a runaway daughter-in-law." It’s so oily and aromatic when grilled that it supposedly settles family feuds. We eat it raw (Sashimi) or grilled whole.

  • Shellfish: Kkot-ge (Blue Crab) and Dae-ha (Jumbo Shrimp). Autumn crabs are bursting with meat and roe—the ultimate "Rice Thief."

  • Fruit: Persimmons and Pears.

Golden grilled Gizzard Shad in autumn)

❄️ WINTER (December - February): The Survival of the Fattiest

When the Siberian wind hits at 5°F (-15°C), we need rich, fatty foods to stay warm.

  • Delicacy: Gwamegi (Half-dried Saury/Herring).

    • How to Eat Like a Pro: You don't just eat Gwamegi alone. You make a "wrap" (Ssam). Take a piece of dried seaweed or kelp, place the chewy Gwamegi on it, add garlic, chili, garlic stems, and chives, then top it with a generous amount of Cho-jang (spicy vinegar soy sauce). It’s a flavor explosion of the sea.

  • Fish: Bang-eo (Yellowtail).

    • The Texture: In December, the Bang-eo becomes thick and buttery, almost like Wagyu beef.

  • Vegetables: Moo (Korean Radish) and Napa Cabbage. This is Kimjang season—making the year's supply of Kimchi.

Thickly sliced winter Yellowtail sashimi, A full set of Gwamegi with seaweed, garlic, and chives for wrapping

✅ Final Pro Tip for Travelers: If you visit a Korean restaurant and see a handwritten menu on the wall, order it. It means the chef found the best seasonal ingredients at the market that morning.

Which season sounds the most delicious to you? Are you a Ttak-bok (Hard Peach) or Mul-bok (Soft Peach) person? Let’s fight in the comments!

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