This is rice cake made by the process that after
kneading nonglutinous rice with boiled water and making
it into pieces of half moon-shaped rice cake, putting
into them the buns such as unripe beans, green perilla,
or chestnuts, steam them in an earthenware steamer
at which bottom several layers of pine needles are.
This is also called as Songbyeong or Songyeopbyeong
and is rice cake made nationwide and is holiday rice
cake for Chuseok made with fresh grains of the year.
Especially the Songpyeons for Chuseok are made with
rice harvested in that year and are put on the tables
of memorial services and in front of the graves, expressing
thanks to the ancestors with the food made with fresh
On Hangawi of the August 15th of the lunar calendar,
they drink this alcohol as they sing and dance with
This is a kind of rice cake made by the process that
after kneading glutinous rice with boiled water and
fermenting it with powdered malt, make it into pieces
of round and flat rice cake with a diameter of about
five centimeters and panfry them with sesame oil until
they look yellowish. When cooling them down completely,
put them orderly accumulated in a porcelain jar as
coating them with sugar or honey. This is a unique
kind of rice cake, also called as Notti or Notchi.
It is folk food of Pyeongan-do and is well-known in
This includes all the foods that are fried and is
similar to Jeon. It is made by cutting vegetables
or meat thin and long and broiling them on a frypan,
harmoniously stabbed on a skewer after covering flour
and mixed egg on them.
This is a food made with a chicken that is cleaned
nicely and steamed for a while after it is variously
seasoned. It is one of the offerings for the memorial
service on Chuseok and is also one of the seasonal
Picking an unripened gourd at autumn, peel it and
cut it in half to remove all of its flesh. Then cut
it thin or slice it thick to season it. This is also
referred to as Pochae.
This food is made by cutting a pear easily to be
eaten or preparing it as a whole to be boiled and
put in honeyed water or sugared water. This is also
called as Pear-Sujeonggwa because the pear is used
instead of the dried persimmon and is also called
as Isuk which means a cooked pear. A small pear as
a whole which kernels of peppers are put in is called
This is made by seasoning mung beans' buds grown
long like bean sprouts after slightly boiling them.
This is also called as seasoned mung-bean sprouts
and is well-known for a seasonal food for Chuseok.
This is a kind of wine also called as Baekju, which
is made with new rice. All the wine brewing in Korea
is originated from Sindoju which is made with the
first crop of rice for the year.
After kneading glutinous rice powder to be a flattened
dumpling and steaming it, hit it until it looks like
Chinese lantern plant and make pieces of round rice
cake with buns in them. And then cover them with honey
and chestnut powder. This is also called as Bamdanja
(Chestnut-danja) and is used for the memorial services
on Chuseok as they use fresh chestnuts that are newly
picked around the Chuseok season.
This is a soup made by boiling beef ribs and putting
taros into it. This is a seasonal food eaten around
Chuseok and is also referred to as Torantang or Torangomguk.