Let's learn about the traditional foods eaten during the Chuseok holiday.

 

Chuseok, also known as Chuseok, Gabae, or Hangawi, has roots that can be traced back to ancient beliefs about the "moon, " even though its exact origin is not known. In times before electricity, the moon was a highly valued presence because it helped people detect predators or enemies. Hence, the full moon on the 15th day of the 8th lunar month became a major holiday. Additionally, autumn, when Chuseok occurs, is the season for harvesting grains and fruits, so people hold ceremonies to give thanks to their ancestors for a good harvest.

How did our ancestors enjoy this grateful and joyous Chuseok? Let's explore the ways to truly celebrate Chuseok through its foods and festivities.

Songpyeon

The first food that comes to mind when thinking of Chuseok is Songpyeon. Songpyeon is a food made to express gratitude to ancestors and the heavens after harvesting fresh fruits and grains.

To make Songpyeon, glutinous rice flour is mixed with various fillings like red bean paste, sesame seeds, dates, pine nuts, and mugwort. This mixture is then steamed with pine needles. The reason pine needles are used is that it is believed the energy released from them helps one stay as healthy as a pine tree.

Songpyeon varies by region; generally, northern areas make larger ones, while Seoul and Gyeonggi regions prefer smaller ones. In Gangwon-do, Songpyeon made from acorns or potatoes is common, while in Jeollado, green moss leaves are used to add color for ceremonial offerings.

The name 'Songpyeon' refers to the "moon-shaped rice cake" made from this year’s harvest. It is also known as Songbyeong, meaning "pine leaf rice cake" due to its shape resembling a half-moon, contrasting with the full moon seen during Chuseok and symbolizing a wish for a better future. There is a popular belief that if a pregnant woman makes beautiful Songpyeon, she will have a daughter. It is also said that undercooked Songpyeon signifies a daughter, while well-cooked Songpyeon signifies a son.

There is also a superstition that the shape of Songpyeon made by an individual can be linked to the appearance of their children, which often leads to family competitions to create the most beautiful Songpyeon.

Jeon

Jeon, or savory pancakes, varies by region but typically includes ingredients like green onions, mushrooms, and meats. These are often skewered and pan-fried. Jeon is a popular dish during Chuseok and other festive occasions, loved by both children and adults. It makes a great side dish or accompaniment to drinks.

Toran-guk

Toran-guk, while less known than Songpyeon, is another traditional Chuseok food. Toran (taro) means "tuber" in Korean, referring to its shape resembling a bulb. Taro is plentiful around September to October and is a seasonal soup enjoyed around Chuseok. It can be used in stews, skewers, braises, and pickles, and pairs well with kelp.

Seasonal Fruits

Seasonal fruits such as apples and pears, often given as Chuseok gifts, are a must-have during the holiday. Persimmons, rich in vitamin C, help prevent colds; apples are high in fiber, good for constipation; and pears are beneficial for the respiratory system. These fruits are great snacks for both children and adults. It is said that growing an apple requires eight touches of the farmer's hand throughout the year. This Chuseok, let’s be grateful for the farmers' hard work and enjoy a healthy holiday with apples and pears.

Japchae

Japchae, a dish that is a staple at festive and celebratory tables, includes ingredients like sweet potato noodles, carrots, onions, spinach, wood ear mushrooms, and meat, all stir-fried together. Japchae is delicious on its own or as a rice dish. However, since it is high in calories (191 kcal per 100 grams), it’s best enjoyed in moderation.

Braised Short Ribs

Braised short ribs are an essential part of Chuseok. The ribs are slow-cooked with soy sauce and various ingredients like ginkgo nuts, carrots, chestnuts, and dates. This dish is loved by people of all ages and is considered a top menu item. Adding chestnuts to braised short ribs enhances the flavor, providing a sweet and savory taste. This Chuseok, why not experience happiness with some delicious braised short ribs?

Yukwa

Yukwa is a traditional Korean confection that is a staple on the Chuseok table. It is made from rice flour and wheat flour, shaped into various forms, then fried and coated with rice crispies or sesame seeds. Traditional Yukwa is finely textured, sweet, and especially popular with children. It’s also a favorite gift for elders during the holidays due to its mild flavor. Yukwa is often found in small packages for convenience as a simple snack.

Samcheok-namul

Samcheok-namul, made with ingredients like bellflower root, spinach, and fernbrake, is a traditional side dish during Chuseok and Seollal. If there are leftovers, it can be used in bibimbap or finely chopped for making pancakes.

Sujeonggwa and Sikhye

Sujeonggwa and Sikhye, enjoyed after meals, are good for digestion. Sujeonggwa, flavored with cinnamon, and Sikhye, a sweet beverage with floating ice, are delightful. Recently, convenient tea bag products for making Sikhye have been well-received. Both drinks are excellent for kids to enjoy frequently and for adults to savor while socializing during the holidays. They also pair well with Songpyeon and greasy foods like fried dishes and pancakes.

Yakbap

Yakbap is a traditional wedding food often made in the fall when chestnuts are harvested. Nowadays, it can be easily made using pressure cookers or rice cookers. Yakbap, or yakssik, is a dish made by steaming glutinous rice with nuts such as dates, chestnuts, and pine nuts, then mixing it with honey and soy sauce. Despite its name, it is not related to medicine; the term "yak" refers to the honey used. Historically, foods with honey were considered medicinal due to their high calories or rarity. While yakbap is called "rice, " it is more similar to a cake than a staple dish like bean or red bean rice.