Old documents read that the people in the period of Koguryo (277 BC-AD 668), the first feudal state of Korea, had a bath in a stream east of the village and enjoyed a feast of dishes.
Typical dishes on the day include congee with fish, noodles, rice cake dumplings, fermented rice cake and pancake.
Congee with fish
Fish is first boiled, and its bones are removed before cooking again with polished rice. Ground dried fish may be boiled with polished rice to make the congee.
Freshwater fish, such as grey mullet, golden carp and carp, and shellfish, are widely used in preparing the dish.
Congees with fish have been long known as popular dishes in summer, as they are good for bearing the heat and preserving health.
The boiled rice in fish soup is tasty, and, furthermore, congees with fish are more favoured for their unique flavour of various tastes mixed together.