https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKorean_cuisine%2F65%2FenTranslations:Korean cuisine/65/en - Revision history2026-08-18T12:56:59ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Korean_cuisine/65/en&diff=155581&oldid=prevFuzzyBot: Importing a new version from external source2025-06-18T03:54:13Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Holiday food==<br />
=== ''Songpyeon'' ===<br />
[[File:Songpyeon.jpg|thumb|right|Songpyeon]]<br />
''[[Songpyeon]]'' is a Korean dish made of rice powder mostly eaten during [[Chuseok]] to express gratitude towards ancestors. Songpyeon recordings appear from the 17th century. It is said in 『Yorok 要 錄』, "Make rice cakes with white rice flour, steam them with pine and pine needles and wash them off with water." At the beginning of Songpyeon, rice cakes were made simply with white rice powder, pine needles were steamed and then washed in water. It is said that "red beans, pine nuts, walnuts, ginger and cinnamon" were added in the "Buyin Pilji 婦人 必 知". In 『Korean Rice Cakes, Hangwa, Eumcheongryu』, "In mountainous regions such as Gangwon-do and Chungcheong-do, potato songpyeon, acorn songpyeon and songgisongpyeon have been prepared and eaten. In the coastal areas of Hamgyeong-do, Pyeongan-do and Gyeonggi-do, shellfish songpyeon as produced and eaten, and in the southern regions of Jeolla-do and Gyeongsang-do, songpyeon with moss leaves was produced and eaten.</div>FuzzyBot