Let's Find Out About Traditional Korean Food in Winter

 There are foods that Koreans often eat in winter. The winter in Korea is quite cold, so Koreans regain energy by eating nutritious and warm foods that will replenish the energy that has been depleted in the traditionally cold winter. As such, winter food is well developed in Korea. Therefore, in this article, I would like to introduce the origins of traditional Korean food in winter.

 First, there is ▲ red bean porridge. Red bean porridge is eaten on the winter solstice, where the winter solstice is the 22nd of the 24 seasonal seasons, the last season of the year. Here, the 24 solar terms refer to the days when 24 days are set a year based on the movement of the sun. And glutinous rice is made into a circle and put in red bean porridge, which is called a bird egg. It is said that if you put as many bird eggs as the age of the person who eats them and chew as many of them as the age, you will be blessed. Another reason for eating red bean porridge is that the winter solstice is the longest night of the year, so they eat red bean porridge as a ritual to drive out ghosts and bad luck that come at that time.

 Second, ▲ Tteokguk dish is eaten on New Year's Day, which means January 1st in the lunar calendar. Tteokguk dish refers to a food that is boiled after putting garaetteok, in water to suit your taste, by adding meat, seaweed, and eggs. The reason for eating Tteokguk dish is to live a long life based on the long-shaped of garaetteok, it is the original shape of garaetteok, and the tteoguk itself, they believe that cutting the tteok into garaetteok, means to earn a lot of money in the year when you eat tteokguk because its shape is like a coin. And when Koreans eat tteoguk , you use the expression "I'm a year older," but there is this interesting saying, because it is a food you eat in the new year.

 The third is the ▲ cinnamon ginger punch. This is a drink that you drink with honey or sugar is served by boiling water with cinnamon, ginger, and dried persimmons and added with pine nuts on top of it. Cinnamon ginger punch was famous and precious as a healthy food in the past because it was a drink made of healthy ingredients such as cinnamon, ginger, and honey. Cinnamon and honey were so rare that they were extremely luxurious. Therefore, in the past, it was only used on special days, even in high-ranking nobles and palaces.

 Lastly, there is ▲ kimchi. Kimchi is a food that can be eaten in all four seasons, but most of the kimchi-making days are made in winter. Making a lot of kimchi in winter is called "kimjang," and the village community's cooperation in making kimchi together is called "kimjang culture" throughout the process of making kimchi to eat for a year. By making kimchi together, there is also a sense of unity and harmony in the village community. Another reason for making kimjang kimchi in winter because winter napa cabbages are the most delicious cabbages for making kimchi.

 So far, we have looked at the origins of traditional Korean food eaten in winter. Why don't foreign students from our university try various traditional Korean foods in winter as well as the foods introduced in this article this winter?