| Title : Korea Food Series (4th Issue) | ||||
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Stamp Serial#
|
2380 | |||
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KPC#
|
C-1846 | |||
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StanGib#
|
2760 | |||
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Scott#
|
2149c | |||
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Date of Issue
|
06/15/2004 | |||
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Quantity
|
700,000 | |||
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Denomination
|
190 won | |||
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Design
|
Bibimbap (Rice mixed with seasonings) |
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Designer
|
Kim, Hyun | |||
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Image Area
|
37mm x 27mm | |||
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Perforation
|
13 | |||
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Sheet Composition
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5 x 4 (four stamps setenant) |
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Paper
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White unwatermarked | |||
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Printing process
and colors |
Photogravure, six colors | |||
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Print
|
Korea Minting and Security Printing Corporation | |||
| Description | ||||
| This fourth stamp packet in the Korean Food Series introduces sinseollo, hwayangjeok, bibimbap , and Gujeolpan, all expressing the style and wisdom of Korea's ancestors and their cuisine.
Bibimbap (Rice mixed with seasonings): Roasted beef, seasoned vegetables, fried kelp and other ingredients are mixed with white rice. Also known as goldongban, the dish was enjoyed at the royal palace as the last meal on the last day of the year. Then, the New Year began with tteokguk (rice cake soup). According to some sources, the king ate this as a quick, light lunch at the royal palace. Some say that the dish originated from the tradition of mixing various foods in a single bowl during the farming season, while others say it comes from the ritual of sharing food after Confucian ancestral memorial services. |
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