From olden times people went to summer resorts and prepared seasonable dishes.
As a proverb says, Like cures like, they ate hot tangogi soup, samgyethang, spicy beef soup, aduzuki bean congee, boiled barley rice and leek soup.
Tangogi soup is prepared with slices of well-cooked tangogi garnished with minced skin, oil, seasoning herbs, garlic, and powders of red and black peppers and served in boiling hot tangogi broth.
Samgyethang is a dish of jugged young chicken with insam, jujube, glutinous rice and other ingredients.
Spicy beef soup is prepared specially for those who find tangogi soup disagreeable.
Beef soup is usually served without hot pepper, but during the midsummer days it is served hot.
Samgyethang was made of chicken stewed with wild insam in its belly. Since insam was widely cultivated, insam was used instead of wild insam.
A black hen was a better choice for its medicinal effect.
And as it had insam famous for excellent medicinal properties in it, it was used for restoring vigour and promoting health.