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A Korean mooncake is a pastry that is typically eaten during the Korean Chuseok festival. It has a thick, sweet filling surrounded by a soft yet firm, pastry-like shell.

While the mooncake is originally a Chinese food, the Korean mooncake, also known as ‘Songpyeon’, is unique to Korea and typically consumed during the Chuseok festival.

No, Korean mooncakes traditionally do not contain egg yolks unlike Chinese mooncakes. The filling is typically made of red bean paste or sweet potato.

Yes, unless they contain any non-halal ingredients. However, it is recommended to always check the ingredients if you are buying them from a store.

You can steam them for 5-7 minutes, or microwave for about 30 seconds.

No, they are not typically gluten-free as they are made with wheat flour.

Traditional flavors are red bean and sweet potato. However, modern variations may include green tea, black sesame, and chestnut.

You can buy it at Weee! Asian Market, www.sayweee.com.

Typical ingredients include red bean paste or sweet potato for the filling, and a dough made from wheat flour for the outer shell.

It is a traditional food important to Korean celebrations of thanksgiving and harvest, known as Chuseok. It's likened to a ‘harvest moon’ food, representing abundance and fertility.

Yes, in Korea it's known as 'Songpyeon'.

Yes, you can freeze them to maintain their freshness. However, they should ideally be consumed within a month.

Most traditional Korean mooncakes are vegetarian and can be vegan, but it depends on the ingredients. Always check the label if you are buying them from a store.

They can be stored in the refrigerator for up to a week and in the freezer for up to a month.

Yes, you can make homemade Korean mooncakes using traditional recipes. The process can be rather time-consuming, but it is rewarding.

While they are traditionally consumed during Chuseok, Korean mooncakes can be enjoyed at any time.