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Alcohol-Fermented Rice Bread 
Gijutteok (Kor. ֶ, Chin. ܿ, lit. cake rising on alcohol) is bread made by adding alcohol to rice flour dough for fermentation and then steaming it. The dish has a sweet and sour taste and does not spoil even in high temperatures, which makes it a popular summer specialty. This kind of rice bread is also known by other names including jeungpyeon (Kor. , Chin. , lit. steamed cake), gijeungbyeong (Kor. , Chin. ܿ, lit. fermented and steamed cake), isikbyeong (Kor. ̽....
Assorted Pancakes 
Yeonbyeong (Kor. , Chin. ܿ, lit. tied cake) refers to pancake rolls that are filled with sweetened sesame, red beans, or a variety of steamed and seasoned vegetables. The outer layer consists of thin dough made from wheat flour and baked on a frying pan. This layer is then filled in order to form a tubular shape. This festival dish is also known as milssam (Kor. н, lit. wheat wrap). A luxury variation of yeonbyeong, developed in the royal palace and aristocratic families,....
Buckwheat Noodles with Seasoning 
Goldongmyeon (Kor. 񵿸, Chin. ) is the name of a dish that consists of buckwheat noodles topped with slices of meat and vegetables and is eaten with a spicy sauce. The word goldong (Kor. , Chin. ) means a variety of ingredients that are mixed together. The seasoning originally was soy sauce-based, but today it is customary to make it from red pepper paste. Goldongmyeon is part of the culinary tradition of cold noodles, or naengmyeon (Kor. ø, Chin. Ҳ), popularly eaten....
Chrysanthemum Wine 
Gukhwaju (Kor. ȭ, Chin. , lit. chrysanthemum liquor) refers to liquor made with chrysanthemum flowers. It is a seasonal drink, which is consumed along with chrysanthemum pancakes on Jungyangjeol (Kor. ߾, Chin. , the ninth of the ninth lunar month). Association between chrysanthemum wine and Jungyangjeol most probably occurred as a result of other Jungyangjeol customs such as deunggo (Kor. , Chin. , lit. mountain climbing) and sangguk (Kor. , Chin. , lit. chr....
Cinnamon Punch 
Cinnamon punch called sujeonggwa (Kor. , Chin. ) is a Korean traditional beverage made from dried persimmons, cinnamon, and ginger and garnished with pine nuts. In the Haedong Jukji (Kor. ص, Chin. , Bamboo Branches in Korea, 1925), the beverage is referred to as baekjeho (Kor. ȣ, Chin. 醐, lit. white milky beverage) or baeksiseongho (Kor. üȣ, Chin. 柿醐, lit. white persimmon beverage) because of the white color of sugar crystallized on....
Cold Platter with Dropwort-wrapped Appetizers 
Minari Gaghoe (Kor. ̳ȸ) is a holiday dish consumed on Shakyamunis Birthday. It is prepared by tying around parboiled dropwort stems and leaves thinly-sliced omelet, boiled meet, stir-fried beef or mushrooms. The bundled appetizers are eaten by dipping them in a hot and sour chili pepper dip. Minari ganghoe is similar to other cold platter dishes using parboiled stringy vegetables such as scallions tied around the bite-size meat or vegetable pieces. Pa ganghoe (Kor. İȸ), ....
Cylinder-shaped Rice Cake 
Garaetteok refers to a type of rice cake made by pounding rice dough and shaping it into long thin cylinders. Sliced garaetteok is the main ingredient in the special New Year food called tteokguk (Kor. , lit. rice cake soup). According to the Dongguk Sesigi (Kor, ñ, Chin. , A Record of Seasonal Customs in Korea, 1849), the cylinder-shaped rice cake was also called baekbyeong (Kor. 麴, Chin. ܿ, lit. white rice cake), and the soup made with its slices was an essen....
Dog Day Porridge 
Bokjuk (Kor. , Chin. , lit. Dog Day porridge) refers to a red bean porridge cooked and consumed on Sambok (Kor. ﺹ, Chin. ߲, Three Dog Days, three hottest days in the sixth and seventh lunar months). The custom of eating red bean porridge on the three Dog Days is documented in the Dongguk Sesigi (Kor. ñ, Chin. , A Record of Seasonal Customs in Korea, 1849). Although in modern Korea, red bean porridge is usually associated with the winter solstice, traditionall....
Dog Meat Soup 
Gaejangguk (Kor. 屹, lit. dog meat soup) is the name of a dish made by boiling dog meat in a soup flavored with fermented soybean paste and various spicy ingredients. It is one of the foods consumed on Sambok (Kor. ﺹ, Chin. ߲, Three Dog Days), the three hottest days in the sixth and seventh lunar months. Dog meat soup, along with other seasonal dishes such as gyesamtang (Kor. , ginseng chicken soup) and patjuk (Kor. , red bean porridge), is considered to be helpful in....
Dried Vegetable Dish 
Mugeun namul (Kor. , lit. old vegetables) is one of the customary holiday dishes served on the Great Full Moon Day (the fifteenth of the first lunar month). It is prepared with vegetables, gathered and dried in the summer of the previous year. Before serving, the vegetables are soaked in water and seasoned. The dish can also be referred to as jinchae (Kor. ä, Chin. , lit. assorted vegetables).In the past Koreans believed that eating mugeun namul on the Great Full Moon ....
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