The Lunar New Year, an occasion of great national significance, is deeply rooted in the traditions of the Korean people. For generations, it has been a time to honor ancestors, strengthen family bonds, and enjoy the rich culinary heritage that reflects the essence of Korean culture. Among the many customs observed during this special time, the preparation and sharing of traditional dishes hold a central place, symbolizing unity, respect, and gratitude.
Tteokguk, a rice cake soup, is the defining dish of the Korean Lunar New Year. It has been regarded as essential, with every Korean family ensuring its presence on the table. The custom of eating tteokguk on this day stems from the belief that the Lunar New Year marks the beginning of all things, a time to be solemn and pure.
The act of consuming tteokguk also symbolizes adding a year to one’s age, and the dish is fondly called 첨세병 (Chomsaebyeong), meaning “age-adding rice cake.” It was common to ask, “How many bowls of ttokguk have you eaten?” as a polite way of inquiring about someone’s age. Traditionally made with pheasant meat, the dish was often prepared with chicken as a substitute, giving rise to the expression, “pheasant replaced by chicken.” In Kaesong, 조랑떡국 (Jorang Ttokguk) featured jorangttok—small, cocoon-shaped rice cakes prepared with bamboo knives, a unique custom originating during the Koryeo Dynasty to avoid the metallic taste of steel knives.
찰떡 Chalttok – Glutinous Rice Cakes
Among the most cherished foods of the Lunar New Year are glutinous rice cakes, or chalttok. Families would prepare these rice cakes early in the morning, offering them first to elders as a gesture of respect. Chalttok was often coated with various toppings, such as red bean powder, sesame seeds, jujubes, chestnuts, pine nuts, and sweetened soybeans. The glutinous texture and carefully chosen toppings reflected the care and devotion poured into the holiday preparations.
The chalttok from the Yonbaek region, particularly known for its soybean coating, stood apart from other varieties that primarily used red bean powder, showcasing the diversity of Korea’s culinary heritage.
설기떡 Solgittok – Steamed Rice Cakes
Seolgitteok, another beloved treat is commonly enjoyed during the Lunar New Year. Among the many types of solgitteok, the most renowned is소머리떡 (Somorittok) from Kaesong. Named for its resemblance to cow head meat when sliced, somorittok was notable not only for its distinct appearance but also for its exceptional taste. In Kaesong, it was customary to steam this cake in small containers and send it to in-laws as a New Year’s gift, symbolizing familial bonds and goodwill.
수정과 Sujonggwa
A refreshing and aromatic drink, sujonggwa is a staple of Lunar New Year celebrations. Made with dried persimmons, which were specially prepared without skewers for this purpose, sujonggwa is sweetened with natural sugars to enhance its unique flavor. Originally made with fruits like peaches, strawberries, and pomegranates, the drink evolved over time to feature persimmons as the primary ingredient. Known for its ability to cleanse the palate and aid digestion, sujonggwa is especially valued as a remedy for overindulgence and a source of renewed energy.
식혜 Sikhye – Sweet Rice Drink
Another cherished beverage, sikhye, is made by fermenting white rice with malted barley water, sweetened with honey or sugar, and garnished with fruits such as jujubes, pine nuts, and pomegranates. This traditional drink is celebrated for its refreshing and healthful properties, promoting digestion and enhancing blood circulation. After enjoying a hearty Lunar New Year meal, a bowl of sikhye leaves one feeling light and invigorated.
Each dish prepared for the Lunar New Year carries with it the wisdom and spirit of the Korean people. From the solemnity of tteokguk to the sweet indulgence of sujeonggwa, these culinary treasures reflect the strength and resilience of Korea’s heritage. Across the nation, these dishes bring families together, reinforcing bonds and inspiring hope for a prosperous year ahead.
The Lunar New Year is not merely a time of celebration but a profound expression of the Korean people’s unwavering connection to their traditions, their ancestors, and their future. It is a testament to the enduring vitality of Korea’s cultural and culinary heritage.