Making Korean songpyeon in Delhi; ‘it’s similar to gujiya’ 

Times of India, 09.18

With staff dressed in hanboks, Korea's traditional attire, and a chef who explained the significance of Chuseok (the Korean equivalent of Thanksgiving), students at the Korean Cultural Centre made songpyeon - traditional Korean half-moon-shaped rice cakes prepared during Chuseok.

Traditional Chuseok Cultural Experience Event Held at the Korean Cultural Centre on September 13th

RELEVANCE OF SONGPYEON AND CHUSEOK

Songpyeon is made by cutting dough into appropriate sizes, adding fillings that can be made from red bean paste, toasted sesame seeds, and chestnuts. "After this, the dough is moulded into a half-moon shape, which is quite similar to the shape of a gujiya," shared a statement from the cultural centre. Chuseok celebrates the end of the farming season, and is marked by offering songpyeon made from new rice and fresh fruits. There is a tradition of looking at the full moon of the year on a dark night and making a wish with family members.

'Songpyeon is similar to gujiya'

After conducting a guiya-making workshop with the Indian and Korean staff on Holi, the songpyeon-making workshop highlighted the importance of Chuseok. It celebrates the end of the farming season and is marked by families coming together who make songpyeon with the first rice of the season and pay respects to ancestors. "Songpyeon is similar to gujiya. The only difference is that you fry gujiya but we steam songpyeon. You'll still see grandmothers who make songpyeon at home during this time. I also had not made it in a long time so it was interesting to make it with the students here in India," shared chef Sumi Woo, who conducted the workshop. "In Korea, people believe that if a young woman makes a beautiful songpyeon, she will meet a good husband, and if a pregnant woman makes a beautiful songpyeon, she will give birth to a beautiful daughter. Traditionally, families would come together to make songpyeon but the younger generation does not make it now," says chef Sumi Woo, organiser of the event.