Songpyeon are traditional Korean rice cakes often enjoyed during Chuseok, the Korean holiday that celebrates the harvest moon. Chuseok is one of the two major holidays in Korea, during which people travel to their hometowns to celebrate with their family. It is not an uncommon scene to find the entire family helping shape and cook the songpyeon during Chuseok. From grandmothers, who are songpyeon shaping experts, to children who just want to play with the dough, it’s a tradition for everyone to pitch in and give a helping hand.

There are a variety of different types of songpyeon, examples including oryeo songpyeon, nobi songpyeon, acorn songpyeon, clam songpyeon, pumpkin songpyeon, potato songpyeon. Songpyeon can also come in different colors, including red, yellow, green, brown, and white. The songpyeon that are most commonly prepared during Chuseok are oryeo songpyeon, which are made from newly harvested rice and steamed with pine needles.

Historically, pine needles were used because of their ability to preserve food, however it’s continued to be used today for a different reason. In addition to their preservation properties, pine needles were also used to infuse the songpyeon with an appetizing aroma. Pine needles even acted as a non-stick liner so that they did not stick to the steamer. It is said that Korean ancestors believed steaming the songpyeon with pine needles can infuse the ‘chi’ or good energy of the pine tree into them. The ‘chi’ then gets transferred to the person who eats the songpyeon, which aids them in becoming healthy and strong like a pine tree. The word ‘song’ (송) in songpyeon actually refers to ‘pine tree’ (sonamu - 소나무), which further exemplifies the importance of pine needles in its preparation.