Title : Korean Food Series (2nd Issue) 
Stamp Serial#
 2225 
KPC#
 C-1703 
MICHEL#
 2252 
StanGib#
 Not listed 
Scott#
 2083d 
Date of Issue
 06/15/2002 
Quantity
 1,000,000 each 
Denomination
 190 won 
Design
 songpyeon 
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.

Song-pyeon
To make song-pyeon, plain rice powder is made into dough using hot water, then shaped into crescent-shaped songpyeon and filled with sesame seeds, red bean, mung bean and chestnut paste. It is then placed over pine leaves and steamed. Songpyeon, a standard fare during the Harvest Moon Festival (Chuseok) in the fall, is made with newly harvested rice and grains and appear on the table for the ancestrial rites, in an expression of gratitude for the bountiful harvest.