Chuseok Sidebook

Half-moon rice-flour cakes with a chewy texture, steamed with pine needles and fillings such as sesame, beans, red beans or chestnuts. Enjoyed as a Chuseok snack or dessert; fillings and recipes vary.

Cooked glass noodles tossed with separately stir-fried vegetables and meat in soy-based seasoning. Springy noodles contrast with crisp vegetables, served on a shared plate at holidays and celebrations.

Short ribs slowly braised with vegetables in soy-based sauce. Sweet-salty seasoning soaks into the tender meat and vegetables; serve warm alongside rice for a celebratory meal.

Thin zucchini rounds coated in flour and egg, then pan-fried. The center stays moist and subtly sweet beneath a savory egg coating, served as a side dish or a shared plate of jeon.

A thick, round pancake made from ground soaked mung beans with ingredients such as sprouts, bracken and pork. Crisp outside and nutty inside, it is cut for sharing; fillings vary by recipe.

Wheat-dough sweets shaped into flowers or other forms, fried and soaked in honey or grain-syrup glaze. Rich sweetness and a moist, tender crumb make small pieces a good accompaniment to tea.