As winters come and go in Korea, this winter so far has been one of the coldest ones, which I have experienced for as long as I can remember.

Although it has warmed up a little the past few days, we can still count on plenty of frigid days ahead before spring arrives. Nonetheless, when I am not bundled up and trying to stay warm when I am out and about, I would have to say that other than autumn, winters in Korea are my favorite time of the year.

Coming from a cold climate myself, I am used to cold weather, blizzards, and wind chill factors. Although it never seems to get as cold in Korea as it does back home, winters can be a little harsh and unrelenting here-especially when you have to wait for a bus on a frigid January morning. One of my fondest memories of being in Korea was my first winter here when everything was still new and exciting to me. No matter how long I stay in Korea, I will always cherish my first winter here the most.

When most people think of winters in Korea they might conjure up images of snow-capped peaks and snow-covered valleys, ski resorts, winter sports, and the like. To be sure, anyone who has viewed the breathtaking vistas of Mt. Sorak in winter, tried the slopes at Muju, or enjoyed a ride through the country will attest to the beauty and the allure of Korea at this time of the year. There is a rugged, simple beauty to the season that awaits you when you decide to travel around the countryside from wind-swept rice paddies-the brown stubble of rice protruding from pockets of ice-to horizons delineated by tenacious pines gripping cragged, rocky edifices.

On the other hand, what I’ve come to identify the winters here most are those seasonal treats and expressions like goguma (sweet potatoes), yuja-cha (citron tea with its distinct, sweet flavor and aroma), and bori-cha (barley tea). One of my earliest winter memories of Korea is sitting in this cramped, drafty shiktang (restaurant) in the Kangnam Subway Station warming my hands around a hot cup of bori-cha one cold January morning. (Sadly it’s getting harder to find restaurants that still serve bori-cha these days.)

To be sure, what I enjoy most about winters in Korea is that Korean food just seems to taste better-at least many of the chigae or stew dishes that comprise a substantial portion of the Korean cuisine. There’s probably nothing better than a steaming, spicy bowl of kimchi chigae to warm you up on a cold day.