Title: Korean Food Series (3rd Issue) 
Stamp Serial#
2330 
KPC#
C-1801 
MICHEL#
2357 
StanGib#
2708 
Scott#
2126a 
Date of Issue
06/13/2003 
Quantity
1,000,000 
Denomination
190 won 
Design
Dasik  
Designer
Kim, Hyun 
Image Area
37mm x 27mm 
Perforation
13 
Sheet Composition
5 x 4 
Paper
White unwatermarked
Printing process
and colors
Photogravure, six colors 
Print
Korea Minting and Security Printing Corporation 
Description
In the third bundle of the Korean Food Series, traditional Korean confectionery is introduced. Traditional Korean cookies and sweets, called Hangwa or Gwajul in Korean, are made by mixing grain flour with honey, yeot (sweet wheat gluten) and sugar, which are then kneaded and pan-fried. They may also be marinated in honey with fruits, seeds and plant roots, simmered, and then hardened.

Dasik
Dasik is made by parching sesame, beans and glutinous rice and powdering them, which is then kneaded with honey. The dough is pressed into desired shapes with a dasik-pan, or traditional cookie mold. Samgukyusa, a historical book on the Three Kingdoms period, records that Dasik originated during the Three Kingdoms Period when pollen was served on tables prepared for religious rites. These cookies are invariably served on ceremonial occasions such as weddings, religious rituals or on 61st birthdays, an important rite of passage in Korea.