Roe deer, Hare
   Roe deer, mild and timid by nature, are active in early evening and at night in quest of food, resting at midday in forests.
   Roe deer are hunted mainly in autumn and winter.
   They are either caught by using nooses or chased into deep snow-covered valleys to capture them alive.
   At night they are shot.
   During May and June the hunting of roe deer should be avoided, because of the deerfly under their skins.
   Their meat is used for pulgogi (Korean-style barbecue) and thick soup.
   Their blood is widely used for promoting blood-forming and internal organs.
   Hares, grass-eating mammals, live in the forests of pine or broad-leaved trees and shrubs, and they are active in the morning and in early evening to find food.
   The hunting of hares starts toward the end of autumn and continues until the lunar New Year’s day.
   They are hunted with a noose or a gun.
   Shortly after it is hunted, it is drawn and then hung upside down to be skinned and cooked.
   The hind legs of the hares are largely used in cooking roasted and steamed dishes and thick soups.
   Steamed hare dishes are known as excellent medicinal dishes.