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Tteok offered to spirits is called boktteok ("good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory foods used in banquets, rites, and various festive events. Tteokguk ("rice cake soup") is shared to celebrate Korean New Year and songpyeon is shared on Chuseok, a harvest festival.
It is a type of tteok, small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts. Songpyeon is traditionally eaten during the Korean autumn harvest festival, Chuseok, where it is often prepared by families at home. It is a popular symbol of traditional Korean culture.
For Chuseok and other special events such as weddings, people wear hanbok, which is traditional Korean clothing. According to Chuseok.info, the term 'hanbok' primarily refers to the style of ...
Chuseok (Korean: 추석; [tɕʰu.sʌk̚], lit. ' autumn evening '), also known as Hangawi (한가위; [han.ɡa.ɥi]; from Old Korean, "the great middle [of autumn]"), is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th day of the 8th month of the lunisolar calendar on the full moon.
Learn all about the holiday known as 'Korean Thanksgiving.'
Tteok (rice cake) Mostly made of rice, it is eaten as a dessert or on Chuseok, which falls on the 15th day of the 8th month in the lunar calendar. These rice cakes vary from containing sweet red bean rice to sesame seeds. Most of these rice cakes are mildly sweet and are enjoyed by everyone from young to old.
Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose; Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape [3] Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried.
A tteok, or Korean rice cake, made of glutinous rice. [2] Hwangnam-ppang: A small pastry with a filling of red bean paste. Hodu-gwaja: A walnut-shaped baked confection with red bean paste filling, whose outer dough is made of skinned and pounded walnuts and wheat flour. Hoppang