What are the foods that koreans eat for Chuseok (Korean thanksgiving day) ?
It is Chuseok holiday period (Korean Thanksgiving day) from Sept. 14th to Sept. 16th.
Do you know what are the korean foods for Chuseok?
Songpyeon is a traditional Korean food made of glutinous rice. It is a type of tteok, consisting of small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok. They have become a popular symbol of traditional Korean culture. Songpyeon are half-moon-shaped rice cakes that contain different kinds of sweet or semi-sweet fillings, such as sesame seeds and honey, sweet red bean paste, and chestnut paste steamed over a layer of pine needles, which gives them the fragrant smell of fresh pine trees.
Songpyeon is a type of rice cake made by kneading rice powder with hot water and stuffing the dough with beans, sesame, chestnuts and other fillings. Songpyeon can be made into many different colors using different types of rice powder and dough. The different colors can create many unique flavors. Songpyeon is one of the main dishes that are made and served during Chuseok. They can be bought at Korean street markets or at stores that serve food. Songpyeon is also one of the most popular homemade Korean dishes during this holiday. Many families will buy supplies and make their own songpyeon. Songpyeon is given to family members and close neighbors, as giving a neighbor songpyeon will be seen as respecting them. Homemade Songpyeon is tried to be made as pretty as possible because Koreans have a strong belief that if you can create a pretty songpyeon, you will have a beautiful daughter. Songpyeon is also known as half-moon shaped rice cakes. Many Korean families say that Chuseok would not be complete without half-moon shaped rice cakes.
Namul is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul.
Virtually any type of vegetable, herb, or green can be used, and the dish include roots, leaves, stems, seeds, sprouts, petals, and fruits. They can be prepared as a single type of namul, or they can be mixed. Although most of the vegetables are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), or boiled, fried, sautéed, fermented, dried, or steamed. Seasonings can also vary. Namul can be seasoned with salt, vinegar, sesame oil, and evengochujang (Korean red pepper paste). Namul are typically served as banchan (a side dish accompanying the main course). It is possible to have more than one type of namul served as a banchan at a single meal.
A few examples of namul include chwinamul (wild leafy plants), hobak namul (made from hobak, a Korean squash with green skin and orange flesh), shigeumchi (spinach), and kongnamul (soybean sprouts).
Jeon, buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. Jeon is made with various ingredients such as sliced meats, poultry, seafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.
Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (food to eat while drinking). Jeon are sometimes eaten as a sweet dessert; one such variety is called hwajeon (literally "flower jeon"). Bindaetteok (mung beanpancake), pajeon (green onion pancake), and kimchijeon are popular jeon in South Korea. The jeon name commonly follows its main ingredient.
Japchae, jabchae, chapchae, chop chae, or chap chae is a Korean dish made from sweet potato noodles, stir fried in sesame oil with vegetables (typically thinly sliced carrots, onion, spinach, andmushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served hot or cold.
This dish is served at Korean parties and special occasions, with seasonal vegetables added.
Japchae is most commonly served as a side dish, though it may be a main dish. It is sometimes served on a bed of rice; with rice it is known as japchae-bap, bap meaning "rice."
In traditional cuisine, galbijjim was traditionally eaten at Chuseok along with songpyeon, namul, taro soup, chestnut dumplings , chicken jjim and autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish. Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat till the bone to allow seasoning to seep in. Surplus fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt, ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. The cooking is done slowly, occasionally stirring from time to time. When the meat is almost cooked additional seasoning is added with jujube, ginkgo nuts, carrots, and pine nuts and boiled once again. Chestnuts, shiitake, and seogi mushrooms are added near the end of the dish. Galbijjim is usually served in a bowl rather than a plate and was traditionally served in a hap(bowl with cover).