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Table Manners

 

 

 

 

 

The Food on Jeongwoldaeboreum

 

Mugeun Namul (Old Seasoned Greens)

This is a kind of Jeongwoldaeboreum's seasonal food which is also called as 'Jinchae', and is made of greens which have been dried since the previous year, and are boiled to be soaked in water and seasoned before eating. People eat Mugeun Namul as they say that eating it on the Daeboreum day will keep them from affected by heat in that summer. The Mugeon Namul includes dried slices of pumpkin, eggplant, mushroom, bracken, bellflower, dried radish leaves, gourd, castor leaves, taro stem, or such, and it varies according to the regions.

Seommandu

This is a big-sized mandu that people eat at the Jeongwoldaeboreum night, wishing that the rice bag ('Seom' in Korean) would be full, thanks to the good harvest in that year. 'Seom' is a kind of bag that is made of weaving straw to put grain or such in it and is a unit to measure the volumes of grain, powder, or liquid.

Yakbab

It is made by steaming glutinous rice with various ingredients such as Chinese dates, chestnuts, pine nuts, sesame oil, honey, and soy sauce, and is also referred to as Yaksik, Yakban, Ggulbab, or Milban. According to the ?Dongguksesigi?, Yakbab is a good food for Daeboreum and was an old custom of Silla.

Ogokbab (A Dish Made with All Five Grains)

This is a sort of cooked rice made with all five grains, rice, millet, Indian millet, Indian beans, and beans. This Jeongwoldaeboreum's Ogokbab has a meaning for good harvest that it is also called as Nongsabab (cooked rice for farming), and is eaten around the Daeboreum day that it is referred to as Boreumbab (cooked rice for Boreum) as well. Because of the meaning of making it with various grains, they seem to have put 'Ogok (generic term for all kinds of grains)' in its name, and it is also originated from their wishing of abundance of those five grains.

Wonsobyeong

It is made by kneading glutinous rice powder in various colors and making it into pieces of rice cake putting buns into them and steaming them. The well-cooked rice cake will be floated on honeyed water or Omija tea, which is a type of punch. The reason why it is called as Wonsobyeong is that in China, they call Jeongwoldaeboreum as Wonso and refer to Wonsobyeong the rice cake that they eat seeing the moon on that day.