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The Korea Times

Strawberries are the newest Seoul souvenir – as 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 rice cakes and hotteok, a type of Korean sweet pancake, the market is now having a berry sweet moment as travellers 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. In recent years, however, their fame has ripened beyond borders.

According to Statistics Korea, strawberry exports jumped from US$32 million in 2016 to US$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, Vietnam, Malaysia and Hong Kong. In 2022, one Korean newspaper even reported that chartered flights were used to fly strawberries to Hong Kong and Singapore.
Here is our guide to Korean strawberries.
Origin of strawberries in Korea
Commercial strawberry varieties were introduced to Korea in the early 20th century via Japan, but records show that they were not 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 flavour and long shelf life, accounting for 85.9 per cent of the domestic market.
The game changed in 2005 when a strawberry research station in Nonsan, in South Korea’s South Chungcheong province, introduced the Seolhyang, a home-grown variety with just the right balance of sweetness and tartness, plus a natural resistance to pests. It quickly became the nation’s favourite, a title it still holds today.
Since then, Korea has cultivated some 18 home-grown varieties, including Keumsil, Jukhyang, 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, Jukhyang tops all other varieties, followed by Maehyang and Keumsil. Seolhyang stands out for softness, similar to the large-sized Kingsberry, while Jukhyang and Arihyang are firmer.
Arihyang also stands out for its size – alongside Kingsberry – and has the highest acidity level. Mannyeonseol is easily recognisable for its distinctive white colour.
Still, “Consumers can’t really distinguish the difference,” said a strawberry expert from the South Korean agriculture organisation Rural Development Administration – with the exception of Mannyeonseol, which is easily identified by its white colour.

What makes Korean strawberries different?
Unlike imported strawberries, 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 are 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, meaning without soil – 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 mould, 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 is 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 is best to consume them shortly after purchase.
Instead of using plastic bags, store them in breathable containers like boxes or baskets and refrigerate at temperatures between one and five degrees Celsius (34 to 41 degrees Fahrenheit). Avoid keeping them for more than a week.
Read the original story at The Korea Times


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Why are South Korea’s strawberries now so popular in Southeast Asian locations like Hong Kong and Singapore? Here’s all you need to know


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Korea Times