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.
A cup of cold liquor was taken on the First Full Moon Day, and it was called ear-quickening liquor.
People drank ear-quickening liquor, wishing they would have sharper ears and receive glad news all the year round.
The custom reflected the healthy way of life of the Korean people who enjoyed holidays without drinking too much.