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.
Dried Herb Dishes
Dried gourd, bracken, mushroom, roots of broad bellflower, eggplant and leaves of radish were first steeped in water, parboiled, and either seasoned or prepared into soup.
The custom of eating dried herb dishes on the First Full Moon Day was said to be effective in standing the heat in the coming summer. It also reflected the prudent way of living of the Korean people who dried edible greens collected in summer and vegetables and preserved them to prepare into side dishes in the season when vegetables were scarce.