In June, I visited the exhibition "A Year in Korea" at the National Folk Museum of Korea. This exhibit provides a journey through the customs of 19th and 20th-century Koreans during each season of the year. Although we typically associate seasonal changes with simple aspects like the weather or known festivities, this exhibition made me appreciate other elements, such as traditional rites, beliefs, and cultural practices, since all of them enrich each time of the year.
Spring
During the early months of the year, there are important dates that were celebrated in the past and continue to be significant today, such as Seollal (Lunar New Year) on the first day of the lunar calendar and Jeongwol Daeboreum (The Great Full Moon Festival) on the fifteenth day.
On Seollal, people perform a bow called sebae, wish each other good fortune (deokdam), eat rice cake soup (tteokguk), and hang rice strainers (bokjori) on the wall, since they are believed to bring good luck. During Jeongwol Daeboreum, the ritual dongje is performed to attract abundance and peace, and special clothing known as seolbim is worn.
In May, around Buddha's birthday, which falls on the eighth day of the fourth lunar month, a post adorned with colorful lanterns was placed in front of each house, with one lantern for each family member, to attract peace and well-being for the year.
Additionally, spring marked the return to work, including plowing fields and starting fishing activities. Before this, rituals like Pungeoje and Yeongdeunggut were performed to pray for a successful catch and a safe return from the sea. The latter is still practiced in Jeju.
Spring above all represented a time of joy, in which after winter people could finally enjoy the flowers and go out to walk on the grass (dapcheong). This tradition continues today, with picnics being one of the most popular activities in spring.
Summer
Summer was the busiest season. Farmers had to plant and weed. To handle the workload, each village organized a group of farmers called dure, and its members were known as durepae. When the weeding was completed, a celebration called Homissisi was held to honor their hard work.
Two of the most important summer events were, and continue to be, the Dano Festival and the Yudu Festival. The former is celebrated on the fifth day of the fifth lunar month and was considered the start of summer, as it was believed to be the day with the most positive energy of the year. During this celebration, fans were exchanged, and talismans were made to ward off evil spirits. People also dressed in a special way, a process known as danojang, which included washing their hair with changpo water, made from boiled lilies, and wearing a ramie jacket and skirt.
On the other hand, the Yudo Festival, or Water Festival, is celebrated in the sixth lunar month. During this festival, people would go to rivers or streams to cool off. This tradition is still practiced today.
Autumn
Autumn was the season when the fruits of labor began to show: rice, beans, wheat, sorghum, and millet were harvested.
On the fifteenth day of the eighth lunar month, one of Korea's most significant festivals, Chuseok or the Harvest Festival, is celebrated. To honor ancestors, a series of rites known as charye are performed, and it is tradition to offer liquor and rice cakes made from the newly harvested grains.
It is also common for people to visit their families in their hometowns and participate in traditional games and dances. In a book titled Yeolyangsesigi (Records of Seasonal Festivities Around the Capital) by Gim Mae-Sun, there is a phrase that says: "I wish all the days like Chuseok, neither more nor less".
Winter
One of the most important winter traditions is preparing kimchi and meju (fermented soybean), which is an essential ingredient in various Korean condiments such as soy sauce and gochujang (red chili paste). The preparation of kimchi, known as kimjang, is an activity that brings together not only families but also friends and neighbors. Its significance is such that it has been recognized as an intangible cultural heritage by UNESCO.
On the other hand, around December 22, Dongji, or the winter solstice, is celebrated. This day marks the longest night and the shortest day of the year. On this day, people exchange calendars for the coming year and cards with good wishes. One of the traditional dishes for this festival is Dongji patjuk (red bean porridge), which was also traditionally placed on doors and exterior walls with the belief that it would ward off evil spirits.
To protect against the cold, the traditional underfloor heating system known as ondol has been widely used since ancient times. Although the ondol originally used wood as fuel, it has evolved, and now gas or electric boilers are commonly used.
Each season has its own charm. Discovering ancient traditions and seeing that some have been preserved to the present day was a wonderful experience.
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