Title : Korean Food Series (2nd Issue) 
Stamp Serial#
2222 
KPC#
C-1700 
MICHEL#
2249 
StanGib#
Not listed 
Scott#
2083a 
Date of Issue
06/15/2002 
Quantity
1,000,000 each 
Denomination
190 won 
Design
jeolpyeon,  
Designer
Kim, Hyun 
Image Area
37mm x 27mm 
Perforation
13 
Sheet Composition
5 x 4 (setenant) 
Paper
White unwatermarked
Printing process
and colors
Photogravure, 6 colors 
Print
Korea Minting and Security Printing Corporation 
Description
The second batch of the traditional Korean Food Series introduces Korean rice cakes. Rice cakes, or "tteok", made by steaming or boiling cakes made from rice powder, are presumed to have existed before the Three Kingdom Period. Rice cakes are a Korean favorite that have been enjoyed since the introduction of rice cultivation in ancient times. They are an important part of all holiday meals and served in important ceremonies such as a baby's first birthday, weddings, sixtieth birthday and also appear on the tables prepared for ancestral memorial rites.

Jeolpyeon
Jeolpyeon is made by steaming white rice cakes made from rice powder to make it malleable and then pounding it flat with mallets. The flat dough is cut into delicate shapes with decorative patterns impressed on them. The patterns are made by pressing jeolpyeon in a wooden pattern mold called tteokssal. When the white rice cake is pressed into tteokssal without adding anything, it becomes white jeolpyeon, and when mixed with boiled mugwort, an aromatic green herb, it become the green mugwort jeolpyeon. This aesthetically appealing type of Korean rice cake is usually served in weddings. Jeolpyeon is also pressed into circles and decorated beautifully with various natural colors to resemble flowers.