Yakbap is a national dish peculiar to the Korean people and a typical dish for First Full Moon Day (lunar January 15).

It is of high nutritive value and delicious with good harmony of honey, sesame oil, chestnuts, dates, etc.

Here is the recipe for yakbap.

First, glutinous rice is washed, cleaned and soaked in water for about three hours. Second, chestnuts are thoroughly peeled off and cut into two pieces. Third, dates are cleaned before the seeds are removed. The half is smashed and the other half is cut into two. Fourth, glutinous rice is steamed or boiled and it is placed on a big vessel. Then, sugar is mixed evenly with the rice to prevent the rice grains from sticking to one another. Fifth, chestnuts and dates are added after seasoning with soy. Then, sesame oil and honey are evenly mixed with it before putting it in a pot with a lid. Sixth, the yakbap pot is put into a cauldron with water and fixed before putting the lid and boiling it. Finally, it is boiled for eight to ten hours while regulating the fire for continuous boiling of water after boiling it over intense fire for half an hour. After 20-24 hours, yakbap looks more delicious. The finished yakbap is put in a container with a lid and served with pine nut seeds and cinnamon powder on it.

On the day of First Full Moon Day (lunar January 15), people used to enjoy rice wrapped in edible herbs such as laver, dried vegetable leaves, aster, etc. It was called pokssam. Tongguksesigi wrote that pokssam was the rice wrapped in vegetable leaves or laver, and eating the soup cooked of dried cucumber stalks, eggplant skin, radish leaves, cabbage leaves, etc. on the day helped bear the heat.

In the past, our country had a custom of drying wild edible herbs like aster, bracken and roots of broad bellflowers and vegetables such as eggplant, pumpkin, radish, cabbage, etc. in autumn for frying them or cooking soup of them and wrapping rice in them in winter. In some areas including Kaesong, perilla leaves were used for pokssam. Our people’s custom of drying and storing various kinds of edible herbs to make special dishes shows not only their meticulous and frugal way of life but also the development of their diverse dietary life.

NOMA (Non-Orthogonal Multiple Access) is the main technology of 5th generation communication system for controlling the throughputs of users by using power allocation corresponding to information transmission time.

In the previous researches, they assumed that all users have the same channel weights in the aspects of power allocation and sum rate.

However, their assumption makes it difficult to simultaneously satisfy the sum rate and user fairness.

Kim Tong Jin, a researcher at the Faculty of Communication, proposed an improved energy harvesting scheme to achieve the maximum sum rate by using weighted users.

The proposed scheme is based on an energy harvesting model and the sum rate is expressed by the throughput of the Nth user.

He set the channel weight of the N^th user to be a certain value and calculated the weights of other users by using the weight of the N^th user so that all users have the same rate and the scheme has the maximum sum rate. Then, he assumed that the sum rate does not depend on the number of users and the channel weight of the N^th user. Under this assumption, he calculated the optimal information transfer time to maximize the sum rate.

He compared the new scheme with the previous one in terms of the channel weight for the N^th user and information transfer time. The results showed that when the number of users in one source block is increased, the sum rate and user fairness are improved significantly.