Festive dishes for the day include ogokpap, yakpap, pokssam, noodles, dried herb dishes, and ear-quickening liquor.
Ogokpap is the boiled rice mixed with four other cereals, typically foxtail millet, sorghum, bean and adzuki bean.
Yakpap, medicinal rice, is prepared with glutinous rice and honey as major ingredients, and also jujube, dried persimmon, chestnut, pine nuts, sesame oil and others.
Nine kinds of cooked dried herbs are good for not getting ill from the summer heat.
Koreans of old times favoured these dishes, because such balanced diet would help the intake of various nutrients for health promotion.
They ate noodles at lunch the day before, wishing that they would live as long as the noodle strips.
A cup of cold liquor is taken at breakfast on the folk holiday, and it is called ear-quickening liquor.
Ssam is prepared by wrapping boiled cereals and other side dishes in lettuce and cabbage leaves or laver.
Laver-wrapped rice was often eaten on the First Full Moon Day, and it was called pokssam (a blessed wrapped rice).
The custom of eating pokssam, which reflected the wish of the people for good luck of the year, was handed down from olden times.