Top 5 Most Popular Dishes during the Mid-Autumn Festival in South Korea

In Korean cuisine, samaek namul refers to a colorful assortment of three vegetables. This traditional banchan (side dish) is widely enjoyed during the Mid-Autumn Festival. The three colors—white, brown, and green—represent the earth, sky, and nature. The vegetables used are bellflower root (white), spinach (green), and fernbrake (brown).

If you've ever seen a Korean meal, you'll notice a variety of side dishes, whether at home or in a restaurant. Particularly during festivals like Chuseok, banchan is an essential part of the celebration. While families may prepare different dishes, the minimum requirement is always samaek namul.

Yakgwa is one of the most popular traditional snacks in Korea, especially during the Mid-Autumn Festival. These are deep-fried cookies soaked in honey and ginger syrup, and they can be found everywhere in Korea, from grocery stores to traditional tea houses. The cookies are often shaped like flowers or cut into squares or diamond shapes. They are also considered a dessert due to their sweet flavor.

In terms of meaning, the word 'Yakgwa' is composed of two syllables. 'Yak' means 'medicine' and 'Gwa' means 'candy'. This reflects the ancient Korean belief that honey was a valuable medicinal ingredient. Yakgwa became popular during the Goryeo Dynasty, especially among the aristocracy and royalty, and was an essential part of traditional festivals. During the Joseon Dynasty, it evolved into a simpler round shape, though it was once more elaborate. However, this shape was unsuitable for ancestor worship, so it was changed to a block shape. Today, Yakgwa is often made in round shapes with wavy edges.

Songpyeon is often considered the Korean version of mooncakes. It is one of the most iconic dishes of Chuseok. These small rice cakes are typically shaped in various forms, with a variety of popular fillings. The rice dough is naturally colored using food-grade ingredients, and the cakes are stuffed with different fillings such as peanuts, sesame seeds, sweet sesame, and chestnuts.

Koreans traditionally mold them into crescent or round shapes to symbolize the full moon during the Mid-Autumn Festival. They are particularly steamed with pine needles to prevent sticking and to enhance their aroma. According to Korean folklore, women who make beautiful Songpyeon are believed to have beautiful children and a happy marriage.

Jeon refers to a deliciously crispy, golden-fried savory pancake loved by many in Korea. Jeon is a common dish in Korea, enjoyed even on regular days. During Chuseok, it is an essential part of the feast, particularly on the ancestral offering table. Because of its simple preparation and the flexibility to incorporate various ingredients, many different types of Jeon are created.

During Chuseok, Koreans often make Kimchijeon. As the name suggests, it is a pancake made with napa cabbage kimchi. It’s important to note that this dish uses aged kimchi, which is sour and salted, rather than fresh kimchi, to achieve the true flavor of Kimchijeon. Sometimes, older kimchi that might be too salty or have been kept for a longer period is repurposed for this dish.

Next up is another signature dish in Korean holiday celebrations – Japchae. This dish is made from sweet potato starch noodles, a variety of vegetables, and mushrooms. Common vegetables added to Japchae include carrots, spinach, green onions, and red peppers. You can also experiment with other vegetables depending on your preferences. For those who aren’t vegetarian or vegan, adding meat and eggs is a great option.

Traditional Japchae features slightly brown, chewy noodles that are uniquely paired with thin slices of beef (or pork) and various vegetables, all seasoned with a sauce that’s both sweet and savory. A garnish of egg is also commonly added. Sesame oil and sesame seeds are essential ingredients that elevate the flavor and aroma of this dish, making Japchae even more delicious and satisfying.