A taste of Chuseok

Chuseok, also known as Hangawi, is one of Korea’s most important traditional holidays, often compared to Thanksgiving for its celebration of gratitude, family and the harvest season.

Observed on the 15th day of the eighth month of the lunar calendar, Chuseok is a time when Korean families gather to honor their ancestors, give thanks for a bountiful harvest and prepare traditional dishes that are shared around the table.

Food plays a central role in the celebration, with families preparing a variety of dishes that carry cultural meaning and are often passed down through generations.

A two-day culinary event by the Korean Cultural Center in the Philippines introduced participants to the flavors of Chuseok through a hands-on cooking session led by Korean cuisine researcher Baik Jong Ran. They learned how to prepare traditional dishes such as songpyeon (송편), a half-moon-shaped rice cake, and kkochi-jeon (꼬치전), a colorful skewered savory pancake commonly served during festive occasions.

Beyond the cooking activity, guests also experienced a taste of a Korean holiday table with japchae, a stir-fried glass noodle dish, and sikhye, a sweet rice punch often enjoyed during celebrations.

The food celebration further highlighted the variety of dishes associated with Chuseok, featuring traditional favorites including samsaek namul (three-color seasoned vegetables), galbijjim (Korean braised short ribs), torantang (taro soup) and gwail (fruits).

KCC director Kim Myeongjin said the celebration was a way to share Korean culture with Filipinos while expressing appreciation for the continued support of the center’s cultural initiatives.

“This Chuseok celebration is also one of KCC’s ways to show our gratitude for the never-ending support of our partners to our initiative in sharing the Korean culture and to the public who continue to join us in our activities,” he said.

Songpyeon

Main ingredients:

500g wet rice flour

7 Tbsp hot water

Songpyeon filling

2/3C (70g) sesame seed

50g sugar

1 tbsp water

1/4 tsp salt

Wet rice flour

375g dry rice flour

125g water

5g salt

Salt oil

1 tbsp sesame oil

1/3 tsp salt

Part 1

Prep work and dough

1. Mix the wet rice flour with hot water and knead until soft and smooth.

2. Coarsely grind the sesame seeds, then add sugar, a pinch of salt, and water. Cook over low heat, stirring until the moisture evaporates.

3. Take about 20g of dough, roll it into a ball, and make an indentation in the center.

Shaping and steaming

4. Fill with the sesame mixture, fold into a half-moon shape, and seal the edges well.

5. Once the water is boiling and steam is rising, place the songpyeon in the steamer and steam over high heat for 20 minutes.

6. Take about 20g of dough, roll it into a ball, and make an indentation in the center.