How Koreans Historically Fought Hot Weather

The official hot season started on Monday according to the traditional calendar, a day known as Chobok. 

The height of the hot season or Jungbok, and the end of the season called Malbok, fall between the June and July and come at 10-day intervals -- they are collectively called Sambok and are the rough equivalent of Europe's Dog Days

The term are coined from Chinese characters meaning that the autumnal forces remain trapped by the strength of the summer heat. 

Koreans in the past used to eat certain foods to beat the hot and muggy weather and stay healthy.

In traditional medicine, excessive sweating leads to a drop in body temperature, which requires replenished heat. Cold body temperatures cause stomach and liver problems, so it is better to avoid too much cold food or drinks and eat hot dishes instead.

Samgyetang, or chicken soup with ginseng is one of them. A steaming bowl of red bean porridge, commonly eaten in winter these days, was also traditionally eaten on summer hot days, as the red color of the porridge was thought to be dispel evil spirts and protect from infectious diseases.

But people in the past also favored cold desserts such as sweet melon with ice and watermelon dipped in cold water. Those fruits were believed to be effective in helping people rehydrate.