Title : Korean Food Series (2nd Issue) 
Stamp Serial#
2224 
KPC#
C-1702 
MICHEL#
2251 
StanGib#
Not listed 
Scott#
2083c 
Date of Issue
06/15/2002 
Quantity
1,000,000 each 
Denomination
190 won 
Design
injeolmi,  
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.

Injeol-mi
To make injeol-mi, glutinous rice or glutinous rice powder is steamed, then pounded with a mallet which results in sticky rice cake called injeolmi, which is then cut into shapes and rolled in bean flour. The taste of Injeolmi varies according to which type of bean flour is used. Usually, parched beans are pounded several times and put through a fine sieve to be used as the condiment for injeolmi. This soft yet chewy rice cake is served during weddings and other happy occasions.