All you need to know about Korea’s strawberries

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Strawberries are the new Seoul souvenir — proven by the crowds of tourists lining up for them at western Seoul's Mangwon Market. Once a hidden gem for street food lovers craving "tteokbokki" and "hotteok" (Korean sweet pancake), the market is now having a berry sweet moment as travelers scoop up bright-red boxes of Korea’s juiciest spring treat.

“The love for strawberries is a recent phenomenon,” said a fruit seller. “And most of (the customers) are Asian tourists.”

In Korea, strawberries have long been the most coveted fruit in winter and spring, known for their juicy sweetness and delicate texture. But in recent years, their fame has ripened beyond borders.

According to Statistics Korea, strawberry exports jumped from $32 million in 2016 to $69 million in 2024, making them the country’s third-most-exported fresh agricultural product, after paprika and pears.

Demand is especially strong in Southeast Asia, particularly in Singapore, Thailand, Hong Kong, Vietnam and Malaysia. In 2022, one Korean newspaper even reported that chartered flights were used to fly strawberries to Hong Kong and Singapore.

Against this backdrop, The Korea Times brings you the ultimate guide to Korean strawberries.

Origin of strawberries in Korea

Strawberries first appeared in ancient Roman literature where they were used more for medicinal purposes than as food. In medieval Europe, they were considered a panacea. French writer Bernard Fontenelle, who lived to the age of 100, famously claimed that strawberries were the secret to his longevity.

Modern strawberries emerged after the discovery of the Americas. The Virginia variety from North America and the Chilean variety from South America were brought to Europe and crossbred, giving rise to the strawberries that we know today. As their popularity grew, especially in Europe, new varieties continued to be developed, a trend that continues today.

Commercial strawberry varieties were introduced to Korea in the early 20th century via Japan, but records show that they weren't widely cultivated until the 1960s. These early strawberries were called "yangttalgi" — "yang" meaning Western and "ttalgi" meaning strawberry — a name that stayed until the 1980s, while the word ttalgi on its own referred to native wild strawberries.

Initially, the new strawberries were grown in open fields, but widespread use of greenhouses in the 1980s led to a dramatic increase in production — making the fruit available during winter.

Sweet, soft or giant?

Until 2005, Korean strawberry farms were dominated by two Japanese varieties — Yukbo and Janghee. These were popular for their sweet flavor and long shelf life, accounting for 85.9 percent of the domestic market.

But the game changed in 2005 when a strawberry research station in Nonsan, South Chungcheong Province introduced the Seolhyang, a homegrown variety with just the right balance of sweetness and tartness, plus natural resistance to pests. It quickly became the nation’s favorite, a title it still holds today.

Since then, Korea has cultivated some 18 homegrown varieties, including Keumsil, Jookhyang, Maehyang, Kingsberry, Mary Queen, Arihyang and Mannyeonseol, adding a burst of diversity, sweetness and juiciness to the country’s strawberry scene.

In terms of sweetness, Jookhyang tops all other varieties, followed by Maehyang and Keumsil. Seolhyang stands out for softness, similar to large-sized Kingsberry, while Jookhyang and Arihyang are firmer. Arihyang also stands out for its size — alongside Kingsberry — and has the highest acidity level. Mannyeonseol is easily recognizable for its distinctive white color.

Still, according to a strawberry expert from the Rural Development Administration, “Consumers can’t really distinguish the difference,” with the exception of Mannyeonseol, which is easily identified by its color.

But if you happen to spot strawberries labeled by variety, don’t hesitate to pick up a few boxes — you might just discover the subtle flavor notes that make each one special.

Korean farmers often grow strawberries hydroponically. Korea Times file

What makes Korean strawberries different?

Globally, commercially cultivated strawberries tend to be larger, darker — sometimes appearing almost dark red — and have strong tartness and are sometimes served with cream or dipped in chocolate to balance acidity. They are also on the firm side, making them more durable for transport and longer storage.

On the other hand, most Korean varieties are smaller, bright red and sweet. They are best enjoyed fresh, with no added sugar or cream.

Their short shelf life and soft texture are precisely why they’re such a sought-after delicacy among tourists — the sweetness is fleeting and best experienced fresh.

Experts say the Korean strawberries owe their exceptional sweetness to greenhouse techniques — the farmers often grow strawberries hydroponically — that enable precise control over temperature, humidity and nutrients. When strawberries are cultivated in open fields, there is more variation in texture and sweetness depending on the season, weather and soil conditions.

How to pick, wash and store strawberries?

At a supermarket, look for heart-shaped, evenly red and glossy berries. The stems should be fresh and green, not dried out. If the flesh is red all the way to the top, it means the fruit is fully ripe.

Strawberries are delicate and prone to softening and mold, so they are often treated with antifungal agents. To clean them, soak them briefly in water with stems still attached, then rinse under running water for about 30 seconds. Because pesticide residues can linger near the stem, it’s best to remove the stem just before eating.

These precious, sweet berries are also sensitive to humidity. Airtight containers can trap moisture and cause the fruit to go mushy quickly. At room temperature, they only keep for about a day, so it’s best to consume them shortly after purchase.

Do not remove the stems in order to keep the berry moist and juicy. Instead of using plastic bags, store them in breathable containers like boxes or baskets and refrigerate at temperatures between 1 and 5 degrees Celsius. Avoid keeping them for more than a week.

Strawberry Siru cake from Sungsimdang bakery in Daejeon / Captured from @fashionandstyle.official on Instagram

Sweet delights

From December onwards, strawberries dominate Korea’s dessert scene. Hotels, cafes and bakeries all join the strawberry craze.

One viral sensation is the Strawberry Siru cake from Sungsimdang, one of Korea’s most famous bakeries, located in Daejeon. The multiple-layer cake, filled and topped with strawberries, became a social media favorite and saw customers lining up for hours.

Local cafe chains also roll out a diverse line of seasonal items such as strawberry lattes, smoothies, teas, juice and ice cream drinks.

Since taking fresh strawberries out of the country can be tricky due to customs regulations, a range of strawberry-themed products offer the next best thing for international souvenir shoppers.

Strawberry jams and desserts make for excellent souvenirs. Jams are easy to find at local farms and supermarkets, while beautifully packaged premium sweets are available at duty free shops.

One social media favorite is Gadeuk Sand, a strawberry cream-filled biscuit sandwich from Xocosilok, sold at Incheon International Airport’s duty free stores.

Two children pick strawberries at a strawberry farm in Incheon, Feb. 20. Yonhap

Hands-on experiences

Strawberry picking is the most popular strawberry-themed activity for travelers between December and May.

Nonsan and Jinju, South Gyeongsang Province are top strawberry-producing regions in Korea with plenty of farms. But, if you are staying near Seoul, there are also dozens of farms in the suburbs. A quick search on Instagram will point you in the right direction.

For more immersive activities, check out Nonsan Strawberry Festival, held annually from late March to April. Visitors can enjoy everything strawberry, from harvesting and cooking to dessert competitions and merchandise sales.

Gadeuk Sand strawberry flavor from Xocosilok / Captured from @Xocosilok on Instagram

Health benefits of strawberries

Strawberries are composed of 89 percent water and 7.1 percent carbohydrates and are rich in vitamin C. With 80–90 milligrams of vitamin C per 100 grams — about three times the amount found in tangerines— they are among the richest natural sources of vitamin C. Eating just six to seven strawberries can provide the recommended daily intake of vitamin C.

The high vitamin C content in strawberries boosts the body's ability to destroy cancer cells, giving them anti-cancer properties, and also helps to kill viruses.

Additionally, strawberries also promote skin health and contain anthocyanin, a type of flavonoid with anti-cancer effects. They are packed with pectin, a dietary fiber which lowers blood cholesterol levels significantly. They are also rich in lycopene, a pigment which is known to enhance immunity, strengthen blood vessels and reduce the effects of aging.

Anthocyanins in strawberries also help improve vision, making strawberries beneficial for students studying late under strong lighting, or people who frequently experience eye fatigue from computer work. Strawberries help prevent the oxidation of cholesterol, which in turn prevents arteriosclerosis and heart disease.

They are also effective in preventing dementia. Drinking strawberry juice in the morning and evening can help reduce the risk of some diseases, including cancer and cardiovascular issues. Strawberries inhibit the synthesis of carcinogenic nitrosamines, enhance immunity and reduce stress.

The sweet treats are particularly good for pregnant women who need extra folic acid — something strawberries have in abundance.

As the strawberry season nears its end, there’s still time to savor these bright red delights in Korea before they disappear from the shelves. Whether you're a longtime fan or yet to try them, don’t miss the chance to indulge in one of Korea’s sweetest seasonal pleasures.