February 24 is Jongwoldaeborum , the fifteenth day of the first month by the lunar calendar. From olden times, the Korean ancestors have significantly celebrated it as a folk holiday next to lunar New Year’s Day.
Typical foods for the day are ogokbap and dishes made of nine species of dried greens.
Ogokbap is boiled rice mixed with four other cereals. The five cereals included rice, foxtail millet, sorghum, bean and red bean but sometimes they varied according to regions.
Dishes for the day are made of nine species of dried greens.
The nine species of dried greens did not indicate certain species but meant “a variety of” or “many” greens in connection with the number “nine.”
The locals in the Pyongyang area were fond of eating dried red pepper leaves, bracken, fern and goosefoot, which were called “black greens” as they were black.
Those in Hamgyong Province used dried platycodon, longleaf asiabell, aster and seaweed, and those in Kangwon Province, dried pumpkin and sliced radish and mushrooms.
People have said that dishes made of nine species of dried greens eaten on the day enable them to be resistant to summer heat and spend the year in good health.
The custom of taking such rice and dishes on the day is associated with strong pioneer spirit of the Korean people who created their own way of dietary life and food culture by making use of various materials available in their own localities as well as their love of the native land.
It reflects the habit of thrifty economic life of the Koreans who secured in advance dried vegetables, edible herbs and seaweeds and used them effectively in winter according to the climatic conditions of the country and their spirit of saving even a single material without any waste.
It also comprises the idea of a civilized regimen that they can live in good health only when they take ogokbap and various species of dried greens evenly, just as they can take in various nutrients only when they have a balanced diet, eating various foods.
The custom is still being carried forward, adding national flavour to the life of the Korean people.
Kim Jin Guk, researcher at the Folklore Institute under the Academy of Social Sciences
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