Songpyeon comes in a variety of regional types, each with its unique features. These variations were traditionally categorized into types like hwinsongpyeon (white), ssuksongpyeon (green), songgisongpyeon (red), and chijasongpyeon (yellow). The names and ingredients of the fillings, including sesame, red beans, beans, mung beans, and chestnuts, differed across regions, contributing to the diverse flavors. In terms of size, Songpyeon generally took on a larger form in the northern part of the country, while in Seoul and Gyeonggi Province, it was crafted into smaller, bite-sized portions. Beyond these general categories, specific regions have their unique Songpyeon varieties, such as Seoul’s signature half-moon-shaped Songpyeon, Chungcheong-do’s pumpkin Songpyeon, Jeolla-do’s artistic flower-shaped Songpyeon, Gyeongsang-do’s distinctive arrowroot Songpyeon, Gangwon-do’s Sondojang Songpyeon, Jeju Island’s pea-filled Songpyeon, Pyeongan-do’s soy sauce-seasoned shell-shaped Songpyeon, and Hamgyeongdo’s special frozen potato Songpyeon. These regional varieties are enriched by local ingredients and culinary traditions, making each one a unique treat.


  • 10 cups of rice powder made from non-glutinous rice
  • 1 tablespoon of salt 

To color:

  • powdered mugwort
  • water colored with gardenia seeds
  • water colored with strawberries
  • powdered cinnamon
  • pine tree leaves
  • sesame oil


  • 200 grams of chestnuts
  • 2 tablespoons of sugar
  • 100 grams of green beans
  • 50 grams of sesame seeds
  • honey
  • sugar
  • 1 cup of peeled red beans
  • 1/2 teaspoon of salt


  1. Wash the rice three or four times and soak it for 8 to 12 hours. Grind the rice to make a powder and mix with the salt. Air the mixed powder using a strainer. 
  2. Divide the powder into five pieces. Boil each of the colored waters and add them to the divided powder to make dough. Knead the dough for a long time to make it soft. 
  3. Peel the chestnuts and divide them into 3 or 4 piles. Add sugar to the chestnuts. Peel the green beans and add salt to the beans. Wash the sesame seeds and remove the water. Fry the sesame seeds and grind them. Add the honey to the sesame seeds. Peel the red beans by soaking them in water. Steam the peeled red beans and crush them. Add salt and honey to make red bean filling. 
  4. Grab a handful of rice powder mixture and make a small ball. Press the center of the ball and add the filling. Close the ball to make a half moon-shaped rice cake.
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