| The 1st
week |
| Mon |
- Korean cabbage kimchi
(Paechu kimchi)
- Grilled beef (Nubiahni
or Pulgogi)
- Flower pancakes (Hwajun) |
| Tue |
- Rice with mixed
vegetables (Pibim bap)
- Beef and white radish
soup (Soegogi mukuk)
- Punch (Hwachae) |
| Wed |
- Chicken soup with
ginseng (Samgyetang)
- Hot radish kimchi
(Kkakdugi)
- Stuffed cucumbers (Oisun) |
| Thu
|
- Rice-cake
soup (Ttok kkuk)
- Greens of three colors
(Samsaek namul)
¡æScalded spinach
(Shigumchi), White Korean radish strips (Mu saengchae)
¡æYoung shoots of bracken (Kosari)
or Stir-fried soy bean sprouts (Kong namul) |
| Fri |
- Nine-section dish
(Kujolpan)
- Pine nut porridge (Chat chuk)
- Radish and cabbage kimchi (Nabak kimchi) |
| The
2nd week |
| Mon |
- Abalone porridge
(Junbok chuk)
- Mung bean jelly with seasonings
(Tangpyongchae)
- White Korean radish pickle
(Mu suk jangahchi) |
| Tue |
- Square dumplings
(Pyunsu)
- Vegetables in mustard salad sauce
(Kyoja chae)
- Braised round (Satae tchim) |
| Wed |
- Soup noodles (Kuksu
jangkuk)
- Braised chicken (Tak tchim)
- Bellflower roots (Toraji saengchae) |
| Thu
|
- Cold noodles (Naeng myon)
- Pancakes of three colors (Samsaek jun)
¡æPumpkin (Hobak), Shiitake
(Pyogo), Shrimps (Saewoo) or Oyster (Kul) |
| Fri |
- Noodles with assorted
mixtures (Pibim guksu)
- Braised spicy pork
ribs (Toeji kalbi tchim)
- Cucumber in sauce
(Oi saengchae) |
| The
3rd week |
| Mon |
- Rice with five grains
(Ogok bap)
- Broiled beef ribs (Soe kalbi
kui)
- Stuffed cucumber kimchi (Oi sobagi) |
| Tue |
- Vegetables with
vermicelli (Chap chae)
- Broiled pork (Jeyuk
kui)
- Honey cookies (Yakkwa) |
| Wed |
- Broiled dry pollack
(Pugo kui)
- Pan-fried kimchi (Kimchi jun)
- Sweet rice (Yak bap) |
| Thu |
- Broiled clam (Taehap
kui)
- Chestnut in honey (Bam cho)
-
Jujube in honey (Taechu cho) |
| Fri
|
- Broiled fish with
sauce (Saengsun yangnyum kui)
- Rice cake
on a skewer shish kebab (Ttok sanjuk)
- Welsh
onion on a skewer shish kebab (Pa sanjuk) |
| The
4th week |
| Mon |
- Seasoned rice cake
(Ttokbokki)
- Cucumber pickle (Oi suk changahchi)
- Punch (Hwachae)
¡æ
Citron, Watermelon and so on. |
| Tue
|
- Lettuce-wrapped
rice (Sangchu ssam)
¡æ Stir-fried
meat in hot pepper paste (Yak gochujang),
¡æ
Beef boiled in soysauce (Jangttotoki),
¡æ
Stir-fried shrimps (Saewoo bokkum),
¡æ
Bean and red pepper paste sauce for dipping (Ssamjang)
- Sweet rice drink (Shikhye) |
| Wed |
- Unskewed shish kebab
Sup sanjuk)
- Octopus stew (Nakji jungol)
- Pears consumed in the juices of the pears
and honey (Paesuk) |
| Thu |
- Sauteed cuttlefish
with hot paste (Ojingoh bokkum)
- Persimmon
punch (Sujungkwa)
- Stuffed pumpkin (Hobak
sun) |
| Fri |
- Beef and mushroom
stew (Soegogi busut jungol)
- Steamed tofu
(Tubu sun)
- Ginseng in honey (Insam jungkwa) |
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