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Special Food in yeonggi
Written by Park Sung-youn
Photographed by Jeon Taeg-su
Even Tastier If You Know More about Them
New Year’s Delicacies of Gyeonggi
Farming areas in Gyeonggi Province including Yeoju, Icheon, Gimpo and Gwangju, have long been fa-
mous for producing high quality rice and rice products.
Around New Year’s Day, the rice product that is
on everyone’s mind is “ddeok” (rice cake).
Among the many different foods made with “ddeok,” the
dish that Koreans make it a rule to eat on New Year’s Day is “ddeokguk” (soup with sliced rice cakes)
which is made by boiling thinly-sliced rice cakes in meat stock.
The ingredients and garnishes of
ddeokguk differ according to the region in Korea.
However, the Gyeonggi Province style, in which thin-
ly-sliced rice cakes are used, is the most popular.
Since ancient times, Koreans have eaten ddeokguk on
the morning of New Year’s Day to ring in the new year with a mind as pure as the white ddeok.
ddeok used to make ddeokguk, which is made from white rice, is often called “Cheomsebyeong,” which
means that you get a year older by consuming it.
For this reason, the question “How many bowls of
ddeokguk have you eaten?” is same as asking “How old are you?” in Korea.
Other than ddeokguk,
“su-jeong-gwa,” a traditional Korean fruit punch made of honey, dried persimmons, pine nuts and cinna-
mon, and “sik-hye,” a sweet drink made from fermented rice, are also considered essential food items for
the New Year’s holiday.
Due to their sweet fragrance and taste, they are popular as desserts.
Sujeonggwa, which is made by boiling ginger and cinnamon, is also a cold remedy because both ingredi-
ents help warm the body.
On the other hand, sikhye, which is made from fermented rice, is rich in di-
gestive enzymes so it can alleviate the unpleasant feeling arising from eating a lot of holiday dishes.
03
january 2007
Gyeonggi The Heart of Korea
Written by Park Sung-youn
Photographed by Jeon Taeg-su
Even Tastier If You Know More about Them
New Year’s Delicacies of Gyeonggi
Farming areas in Gyeonggi Province including Yeoju, Icheon, Gimpo and Gwangju, have long been fa-
mous for producing high quality rice and rice products.
Around New Year’s Day, the rice product that is
on everyone’s mind is “ddeok” (rice cake).
Among the many different foods made with “ddeok,” the
dish that Koreans make it a rule to eat on New Year’s Day is “ddeokguk” (soup with sliced rice cakes)
which is made by boiling thinly-sliced rice cakes in meat stock.
The ingredients and garnishes of
ddeokguk differ according to the region in Korea.
However, the Gyeonggi Province style, in which thin-
ly-sliced rice cakes are used, is the most popular.
Since ancient times, Koreans have eaten ddeokguk on
the morning of New Year’s Day to ring in the new year with a mind as pure as the white ddeok.
ddeok used to make ddeokguk, which is made from white rice, is often called “Cheomsebyeong,” which
means that you get a year older by consuming it.
For this reason, the question “How many bowls of
ddeokguk have you eaten?” is same as asking “How old are you?” in Korea.
Other than ddeokguk,
“su-jeong-gwa,” a traditional Korean fruit punch made of honey, dried persimmons, pine nuts and cinna-
mon, and “sik-hye,” a sweet drink made from fermented rice, are also considered essential food items for
the New Year’s holiday.
Due to their sweet fragrance and taste, they are popular as desserts.
Sujeonggwa, which is made by boiling ginger and cinnamon, is also a cold remedy because both ingredi-
ents help warm the body.
On the other hand, sikhye, which is made from fermented rice, is rich in di-
gestive enzymes so it can alleviate the unpleasant feeling arising from eating a lot of holiday dishes.
03
january 2007
Gyeonggi The Heart of Korea
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