추석, Chuseok

추석 (Chuseok) is celebrated on lunar calendar day of August 15th, a full moon day. It is one of the largest holidays in Korea. This is the time when so many travel to see their family and have a large meal together. I compare it to Thanksgiving in the U.S. There is usually a huge amount of food, made by the wives of the family who start cooking the day before the celebration. And no, there were no men who helped out, at least in those days. Since this is after the harvest time, there is an abundance of food. Rich dishes that are not normally eaten during the year are made. The family also pay tribute to the ancestors who had gone before.

The representative food that is made together (again women) is the rice cake (not the puffed rice you get in the supermarket in the U.S.), but made with the rice powder of new rice harvested. The rice cakes were filled with honey and sesame or bean filling and steamed with pine needles to infuse them with the fragrance. Usually half moon shapes are made and filled with fillings, but as usual, my young self used to make the rice cake into all shapes. Go figure…in a collectivist culture where I was supposed to do what I was told, I never quite fit in.

When I was a child, Chuseok was a holiday that I had a love and hate relationship with. I loved it because the school was closed and there was so much good food. I loved making rice cakes and interfering (or helping) in the kitchen. I hated the holiday because that usually meant my father’s brothers invaded our house with their families. Some might think large family gatherings are wonderful, but it was never that during my childhood. I am not sure I want to go into details on this post, perhaps in another snippet. 

Food Shortcuts

If you have heard anything about Korea (or any culture with thousands of years of history), food is one of those things we cannot “not” talk about immediately. Unfortunately, making of food is rather “involved” for any culture with any amount of history. Food becomes part of ceremonies of daily lives so with passing of each year, preparing food becomes more and more complex and nuanced. The more history you have, the more complicated food becomes.

As a person who lives in this modern world with jobs, responsibilities, etc., following the old ways to make the food authentic can be a wee bit difficult. If you have time, I would seriously suggesting following the old recipes and take your time cooking. But, I am also a proponent of taking shortcuts to food making if you are unable to immerse yourself into the cooking process. The taste is probably not as profound, but it will at least hold you over until you find that time to cook as the generations ago have done.

I was fortunate enough to be given a chance to teach a cooking class although I am not a cook nor do I claim to be something other than someone who’s learned a thing or two looking over my grandmother’s shoulder or just hanging out in the kitchen. I prepared several “functional” shortcut recipes for the cooking class I taught so I thought I would introduce them here.

Korean Recipes (also click on “recipe” tag)