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 grains.

On Hangawi of the August 15th of the lunar calendar, they drink this alcohol as they sing and dance with great pleasure.

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 Pyeongyang regions.

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 foods.

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 Hyangseolgo.

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.