"Honey was reserved for royals or the higher class [during the Joseon Dynasty, 1392 to 1910], and the theory of exclusivity and class may have tied it to its importance in Korea," says chef David Kang, an expert in Joseon Dynasty cuisine. During that time, not just anyone could go to a market and pick up a jar. The king—and only the king—feasted on a honey dessert known today as Dragon's Beard Candy, a confection a little like cotton candy that used honey to make spun sugar. Court chefs sweetened tart fruit tea omijacha, an important base for Korean punches, with honey. When one of Korea's most important holidays, Chuseok (the Great Mid-Autumn Festival) approached, women prepared songpyeon, small half-moon rice cakes that they filled with sesame and, of course, honey.