Fresh pine tree joints are made from water and rice and are also used as medicine. Although it is not known exactly when Songjeolju was made, records such as Donguibogam, Gosaibosibup, Gyuhapchongseo, Imwon Economic Daily, and Wifepilji suggest that people of the middle class near Seoul during the Joseon Dynasty used to make Songjeolju.

The recipe is to mix rice, water, yeast powder, flour, glutinous rice, and boiled pine needle water so that it is not too cold or too hot to cook. If you put azalea in spring and chrysanthemum in autumn, and yuzu peel is cooked on top in winter, the scent of pine and flower is full of mouth, making it even better.

Songjeolju was particularly enjoyed by scholars due to its unique scent of pine trees and its symbolic meaning. It is currently being passed down by Lee Sung-ja, who is recognized as a function holder.

bbb※※ For detailed information on the above cultural assets, please refer to the Seoul Metropolitan Government Department of Historical and Cultural Heritage (202-2133-2616). </bb