40+ Delicious Korean Recipes to Celebrate the New Year

New Year’s is a time for fresh starts, family gatherings, and of course, delicious food.

In Korea, the New Year (Seollal) is celebrated with a rich variety of traditional dishes that not only satisfy the taste buds but also carry deep cultural significance.

Each dish symbolizes wishes for health, longevity, and prosperity for the coming year.

Whether it’s the iconic tteokguk (rice cake soup) believed to add a year to your age, or bulgogi (grilled beef) representing abundance and prosperity, Korean New Year’s recipes are a vibrant reflection of the country’s rich culinary heritage.

In this blog, we’ve curated a list of 40+ mouth-watering Korean recipes that are perfect for celebrating the New Year with your loved ones.

From savory stews to sweet rice cakes, these dishes will not only add flavor to your feast but will also bring positive energy and joy to your celebrations.

Whether you’re hosting a festive meal or simply looking to explore new Korean flavors, you’ll find plenty of options to inspire your New Year’s spread.

40+ Delicious Korean Recipes to Celebrate the New Year

Korean New Year’s dishes are filled with meaningful symbols and delectable flavors, creating a festive atmosphere that celebrates both tradition and the joy of new beginnings.

From hearty kimchi jjigae (kimchi stew) to sweet yakgwa (honey cookies), these dishes bring family and friends together around the table with warmth and good fortune for the year ahead.

As you embark on your New Year’s celebrations, incorporating these 40+ Korean recipes into your meal planning will not only make the occasion unforgettable but will also introduce you to the rich cultural heritage behind each bite.

May your year be filled with prosperity, health, and, of course, delicious food!

Tteokguk (Korean Rice Cake Soup)

Tteokguk is a traditional Korean dish enjoyed during the New Year as it symbolizes the start of a new year and gaining a year of age. This soup is made with thinly sliced rice cakes called tteok, simmered in a clear, flavorful broth. The soup is usually garnished with egg, scallions, and sometimes beef, making it a light but satisfying meal.

• Ingredients:
  • 6 cups beef broth (or chicken broth)
  • 2 cups of thinly sliced rice cakes (tteok)
  • 1/4 cup cooked, thinly sliced beef (optional)
  • 2 eggs (beaten)
  • 2 scallions (chopped)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • Salt to taste
  • Black pepper to taste
• Instructions:
  1. Bring the beef broth to a boil in a large pot. Once boiling, reduce the heat to medium.
  2. Add the sliced rice cakes and simmer for about 5-10 minutes, or until they become soft and chewy.
  3. If using beef, add the thinly sliced cooked beef into the broth.
  4. In a separate pan, scramble the eggs with a little bit of sesame oil. Once cooked, set aside.
  5. Add soy sauce, sesame oil, salt, and pepper to the broth and adjust seasoning to taste.
  6. Serve the soup in bowls, topping each with scrambled eggs, chopped scallions, and a dash of black pepper.

Tteokguk is more than just a dish; it’s a New Year’s tradition that brings warmth and meaning to the celebration. It’s a simple yet comforting soup that brings family and friends together, marking a fresh start for the year. Enjoy it with loved ones for a taste of Korean tradition and a delicious way to ring in the New Year!

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Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a beloved Korean dish made from stir-fried glass noodles, vegetables, and sometimes beef or other proteins. It’s often served during holidays and special occasions, making it a great addition to your New Year’s feast. The noodles are soft and springy, coated in a slightly sweet soy-based sauce, and packed with colorful vegetables, creating a vibrant and tasty dish.

• Ingredients:
  • 8 oz sweet potato glass noodles (dangmyeon)
  • 1 tablespoon sesame oil
  • 1/2 onion (thinly sliced)
  • 1/2 carrot (julienned)
  • 1/2 bell pepper (julienned)
  • 1 cup spinach (blanched and drained)
  • 2 eggs (beaten)
  • 1/4 lb beef (optional, thinly sliced)
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame seeds
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
• Instructions:
  1. Cook the sweet potato glass noodles according to package instructions, then rinse them under cold water. Set aside.
  2. Heat 1 tablespoon of sesame oil in a large skillet and stir-fry the sliced onions, carrots, and bell peppers until they are tender.
  3. If using beef, stir-fry it with the vegetables until cooked through.
  4. In a separate pan, scramble the eggs and set aside.
  5. In the same pan, add the cooked noodles, soy sauce, sugar, garlic, and a pinch of salt and pepper. Stir to combine.
  6. Add in the vegetables, scrambled eggs, and spinach, and mix well. Stir-fry for another 2-3 minutes.
  7. Sprinkle with sesame seeds before serving.

Japchae is a dish that represents the harmony of flavors, textures, and colors, much like the diversity of the New Year celebration. It’s a versatile dish that can be enjoyed hot or cold, and it’s a perfect side to accompany other traditional Korean foods. With its balance of savory, sweet, and nutty flavors, Japchae brings a sense of abundance and good fortune to your New Year’s table.

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Kimchi Jeon (Kimchi Pancakes)

Kimchi Jeon are savory Korean pancakes made with fermented kimchi and a simple batter. Crispy on the outside and soft inside, these pancakes are a great way to use up leftover kimchi. They’re typically served as a snack or side dish and are especially popular during holidays and gatherings, offering a bold, spicy kick to your New Year’s meal.

• Ingredients:
  • 1 cup kimchi (chopped)
  • 1/2 cup all-purpose flour
  • 1/4 cup rice flour (optional for extra crispiness)
  • 1/2 cup water
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • Vegetable oil for frying
  • 2 green onions (chopped, optional)
• Instructions:
  1. In a bowl, combine flour, rice flour (if using), water, egg, salt, pepper, and sugar. Mix until smooth.
  2. Add the chopped kimchi and green onions (if using) into the batter and stir until well combined.
  3. Heat a small amount of oil in a frying pan over medium heat.
  4. Pour a ladleful of the kimchi batter into the pan and spread it into a thin, round shape.
  5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
  6. Remove from the pan and drain on paper towels.
  7. Serve hot with a dipping sauce made of soy sauce and vinegar if desired.

Kimchi Jeon is a delicious and easy-to-make dish that celebrates the tangy, spicy flavors of kimchi while offering a crispy texture that everyone will love. These pancakes are perfect for serving as a snack or appetizer during the New Year’s celebration, providing a satisfying bite of Korea’s rich culinary heritage. Whether you’re using fresh or aged kimchi, the result is always a crowd-pleasing dish that will bring joy and spice to your festivities.

Bulgogi (Korean BBQ Beef)

Bulgogi is one of Korea’s most popular dishes, made with thinly sliced marinated beef that is grilled or pan-fried to perfection. The marinade includes soy sauce, sesame oil, garlic, and sugar, resulting in a deliciously sweet and savory flavor. It is commonly enjoyed during special occasions like the New Year, symbolizing prosperity and abundance.

• Ingredients:
  • 1 lb beef sirloin or rib-eye (thinly sliced)
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 2 cloves garlic (minced)
  • 1 tablespoon grated ginger
  • 1/2 onion (thinly sliced)
  • 2 tablespoons rice wine or mirin
  • 1 tablespoon sesame seeds
  • 2 green onions (chopped)
  • 1 tablespoon vegetable oil for grilling or pan-frying
• Instructions:
  1. In a bowl, mix soy sauce, sesame oil, sugar, minced garlic, grated ginger, rice wine, and sesame seeds. Stir until the sugar dissolves.
  2. Add the thinly sliced beef and mix well, ensuring all pieces are coated in the marinade. Let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
  3. Heat a grill pan or skillet over medium-high heat and add vegetable oil.
  4. Add the marinated beef and stir-fry for 5-7 minutes, or until the beef is fully cooked and caramelized.
  5. Garnish with chopped green onions before serving.

Bulgogi is a dish that exudes warmth, flavor, and tradition, making it perfect for celebrating the New Year. Its tender, juicy beef and sweet-savory marinade make it a crowd-pleaser at any gathering. Whether you serve it with steamed rice or wrapped in lettuce leaves, bulgogi brings the essence of Korean BBQ to your New Year’s feast, symbolizing good fortune and happiness for the year ahead.

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Banchan (Korean Side Dishes)

Banchan refers to the various small side dishes served alongside a main meal in Korean cuisine. These side dishes can range from pickled vegetables to stir-fries and are essential components of a traditional Korean meal. During the New Year, banchan represents balance and harmony, with each dish contributing unique flavors and textures. These side dishes are often made with ingredients like kimchi, pickled radish, and spinach.

• Ingredients:
  • Kimchi:
    • 1 small napa cabbage
    • 2 tablespoons fish sauce
    • 1 tablespoon gochugaru (Korean chili flakes)
    • 1 tablespoon garlic (minced)
    • 1 tablespoon ginger (grated)
    • 1 tablespoon sugar
    • 1/4 cup salt
  • Spinach Side Dish:
    • 1 bunch spinach
    • 1 tablespoon sesame oil
    • 1 teaspoon garlic (minced)
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame seeds
  • Pickled Radish:
    • 1/2 daikon radish (julienned)
    • 2 tablespoons rice vinegar
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
• Instructions:
  1. Kimchi:
     • Cut the napa cabbage into bite-sized pieces and sprinkle with salt. Let it sit for about 3 hours to release moisture.
     • Rinse and drain the cabbage, then combine it with fish sauce, gochugaru, garlic, ginger, and sugar. Mix well and let it ferment in a jar at room temperature for 1-2 days.
  2. Spinach Side Dish:
     • Blanch the spinach in boiling water for 1 minute. Drain and cool under cold water.
     • Squeeze out excess water from the spinach and mix with sesame oil, garlic, soy sauce, and sesame seeds.
  3. Pickled Radish:
     • Combine the julienned radish with rice vinegar, sugar, and salt. Let it sit for 30 minutes for the flavors to meld.

Banchan is the heart of a Korean meal, offering a variety of textures and flavors to complement the main dishes. Each component of banchan, from spicy kimchi to savory spinach, brings a distinct taste to the table, contributing to the overall harmony of the meal. For the New Year celebration, serving a variety of banchan provides balance and invites good fortune, as each dish is believed to bring positive energy for the upcoming year.

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Sikhye (Korean Sweet Rice Drink)

Sikhye is a traditional Korean sweet rice drink made from fermented sweet rice. It’s often enjoyed as a dessert or a refreshing drink after a meal, especially during holidays and special occasions like the New Year. This drink is slightly sweet, with a touch of malt flavor, and is often served with pine nuts for garnish. It’s believed to aid digestion, making it a perfect way to end a festive New Year’s meal.

• Ingredients:
  • 1 cup sweet rice (chapssal)
  • 4 cups water
  • 1/4 cup malt barley powder (yeotgireum)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • Pine nuts for garnish (optional)
• Instructions:
  1. Rinse the sweet rice thoroughly and soak it in water for about 30 minutes.
  2. In a large pot, bring the soaked rice and water to a boil. Then reduce the heat and simmer for about 40 minutes until the rice becomes soft.
  3. In a separate bowl, dissolve the malt barley powder in 1/2 cup of warm water.
  4. Add the malt mixture to the cooked rice and water, then simmer for an additional 15 minutes. The rice should begin to separate from the liquid, creating a slightly thickened drink.
  5. Add sugar and salt to taste, then strain the liquid to remove any rice solids.
  6. Let the drink cool to room temperature, then refrigerate for at least an hour.
  7. Serve chilled, garnished with pine nuts.

Sikhye is a refreshing and sweet drink that embodies the tradition and spirit of Korean cuisine. It’s a perfect way to cleanse the palate and bring closure to a hearty New Year’s meal. The combination of malt and rice creates a soothing, comforting beverage that helps with digestion, making it an ideal drink for after a festive celebration. Serve it chilled, and enjoy the sweetness of the New Year with every sip!

Tteokguk (Korean Rice Cake Soup)

Tteokguk is a traditional Korean dish often eaten during the Lunar New Year to symbolize the gaining of one year in age and to ensure good health and prosperity in the coming year. This soup is made with thinly sliced rice cakes, which are typically cooked in a flavorful broth made from beef or chicken. Tteokguk is comforting, light, and nourishing, making it the perfect dish to start off the New Year.

• Ingredients:
  • 1 lb thinly sliced rice cakes (tteok)
  • 6 cups beef broth (or chicken broth)
  • 1/2 lb beef sirloin (thinly sliced)
  • 2 eggs (beaten)
  • 2 cloves garlic (minced)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 2 green onions (chopped)
  • 1 sheet nori (dried seaweed, for garnish)
• Instructions:
  1. In a large pot, bring the beef broth to a boil. Add the minced garlic and soy sauce, then simmer for 10 minutes to infuse the flavors.
  2. Add the thinly sliced beef to the broth and cook until the beef is tender (about 5 minutes).
  3. While the beef cooks, soak the rice cakes in warm water for about 20 minutes if they are hard.
  4. Add the soaked rice cakes to the pot and cook for another 5-7 minutes, or until they are soft and tender.
  5. Slowly drizzle the beaten eggs into the soup to create egg ribbons. Stir gently.
  6. Season with salt, pepper, and sesame oil to taste.
  7. Garnish with chopped green onions and shredded nori.

Tteokguk is the quintessential New Year’s dish in Korea, symbolizing both tradition and the hopes for a prosperous year ahead. The chewy rice cakes and flavorful broth combine for a satisfying and hearty meal. As a New Year’s meal, it is more than just a dish—it’s a celebration of health, age, and the promise of new beginnings. Enjoying a bowl of tteokguk on the first day of the year is believed to bring luck and a long, fulfilling life.

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Japchae (Korean Glass Noodles Stir-Fry)

Japchae is a popular Korean stir-fry made with glass noodles, vegetables, and meat, all tossed together in a savory-sweet sauce. It is often served during festive occasions, including the New Year. The dish represents harmony and balance, with its combination of colorful vegetables, tender meat, and chewy noodles. Japchae is also delicious served cold, making it a versatile dish for holiday celebrations.

• Ingredients:
  • 8 oz sweet potato glass noodles (dangmyeon)
  • 1/2 lb beef (sirloin or rib-eye, thinly sliced)
  • 1 onion (sliced)
  • 1 carrot (julienned)
  • 1/2 bell pepper (sliced)
  • 1/2 zucchini (sliced)
  • 2 cloves garlic (minced)
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon sesame seeds
  • 2 green onions (chopped)
  • 2 tablespoons vegetable oil for stir-frying
• Instructions:
  1. Cook the glass noodles according to the package instructions. Drain and rinse under cold water. Set aside.
  2. In a pan, heat a little vegetable oil over medium-high heat. Add the sliced beef and cook until browned. Remove from the pan and set aside.
  3. In the same pan, add the garlic, onion, carrot, bell pepper, and zucchini. Stir-fry for 2-3 minutes until the vegetables are tender.
  4. Add the cooked beef and noodles to the pan.
  5. In a small bowl, mix the soy sauce, sesame oil, and sugar. Pour this sauce over the stir-fried ingredients and toss well.
  6. Sprinkle sesame seeds and chopped green onions over the dish before serving.

Japchae is a vibrant and flavorful dish that brings together all the elements of a celebratory meal—color, flavor, and harmony. It’s a dish that’s perfect for ringing in the New Year, with its balanced mix of savory, sweet, and slightly smoky flavors. Whether served hot or cold, japchae is sure to impress guests and bring a festive spirit to your table. Enjoy this dish as part of a New Year’s feast for good fortune and happiness.

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Kimchi Jeon (Kimchi Pancakes)

Kimchi Jeon is a savory Korean pancake made with kimchi, flour, and other simple ingredients, and it is often enjoyed as a snack or side dish during the New Year. The combination of sour, spicy kimchi with a crispy, savory pancake is absolutely irresistible. Kimchi jeon is not only delicious but also believed to bring good health and fortune in the New Year, as kimchi is thought to promote digestion and longevity.

• Ingredients:
  • 1 cup kimchi (chopped, with some juice)
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 1 egg
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions (chopped)
  • Vegetable oil for frying
  • 1/4 teaspoon sugar (optional)
• Instructions:
  1. In a bowl, combine the chopped kimchi with some of its juice, flour, water, egg, soy sauce, sesame oil, and sugar (if using). Mix until the batter is smooth.
  2. Add the chopped green onions and mix again.
  3. Heat a large pan over medium heat and add a small amount of vegetable oil.
  4. Spoon the kimchi batter into the pan and spread it out into a thin pancake. Fry for 3-4 minutes on each side until golden brown and crispy.
  5. Repeat with the remaining batter, adding more oil as needed.

Kimchi Jeon is a flavorful and satisfying dish that is perfect for New Year’s celebrations. The crispy texture and tangy flavor of the kimchi make it a favorite among Korean families during special occasions. The rich umami of the soy sauce and sesame oil, paired with the spiciness of kimchi, makes this dish a must-try. As you enjoy a slice of kimchi jeon during the New Year, you’re not only indulging in delicious flavors but also partaking in a tradition believed to bring good fortune and health for the year ahead.

Banchan (Korean Side Dishes)

Banchan refers to the small, diverse side dishes that accompany a main meal in Korean cuisine. During the New Year, banchan represents abundance, harmony, and balance. These side dishes are often made with seasonal vegetables, fermented foods like kimchi, and savory accompaniments like seasoned fish cakes or sautéed greens. A variety of banchan can elevate your New Year’s spread and bring depth to your meal, as each dish offers a different texture and flavor.

• Ingredients:
  • 1 cup spinach (blanched)
  • 1 cup bean sprouts (blanched)
  • 1/2 cup fish cakes (sliced)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic (minced)
  • 1 tablespoon sesame seeds
  • 1 tablespoon gochugaru (Korean red chili flakes) for optional spice
  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • 1 tablespoon olive oil (for sautéing)
• Instructions:
  1. For the spinach and bean sprouts, blanch them in boiling water for a few minutes. Drain and squeeze out excess water.
  2. Season the spinach and bean sprouts separately with soy sauce, sesame oil, garlic, and sesame seeds. Optionally, add a pinch of gochugaru for spice.
  3. For the fish cakes, heat olive oil in a pan over medium heat. Sauté the fish cakes for 2-3 minutes, then add soy sauce and vinegar. Let it cook for an additional 3-4 minutes until fully coated and slightly caramelized.
  4. Arrange the banchan side by side in small bowls or dishes to serve.

Banchan is a quintessential part of the Korean dining experience, and during the New Year, it is seen as a way of welcoming the year with variety and abundance. These small side dishes are made with ingredients that symbolize health, fortune, and joy. While banchan is usually served with every Korean meal, having a variety of them during New Year’s is thought to bring balance and good energy to the home. With vibrant flavors, textures, and a range of nutrients, banchan adds complexity to the New Year’s feast, symbolizing the richness of life in the year to come.

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Sujeonggwa (Korean Cinnamon Punch)

Sujeonggwa is a traditional Korean cinnamon punch made with dried persimmons, cinnamon, and ginger, served as a refreshing and warming drink. This beverage is often enjoyed during festive occasions like the New Year, where it is thought to cleanse the body and refresh the spirit. The aromatic spices and sweetness from the persimmons offer a perfect balance, making it an ideal drink for celebrating the start of a new year.

• Ingredients:
  • 6 dried persimmons (sliced)
  • 1 cinnamon stick
  • 4 cups water
  • 1-inch piece of ginger (sliced)
  • 1/4 cup sugar (adjust to taste)
  • Pine nuts (for garnish)
• Instructions:
  1. In a pot, add the water, dried persimmons, cinnamon stick, and sliced ginger. Bring to a boil.
  2. Reduce the heat and simmer for about 30 minutes until the water is infused with the spices and the persimmons soften.
  3. Add the sugar and stir to dissolve. Taste and adjust sweetness as needed.
  4. Strain the punch to remove the solid ingredients.
  5. Serve in cups and garnish with a few pine nuts for a festive touch.

Sujeonggwa is a sweet and spicy drink that has been a part of Korean New Year traditions for centuries. It is not only delicious but also believed to have medicinal properties, aiding digestion and providing warmth during the cold winter months. The combination of cinnamon, ginger, and persimmons symbolizes longevity, warmth, and prosperity. Sipping on a glass of sujeonggwa during the New Year offers a refreshing start to the year, while also keeping you connected to centuries-old traditions that are steeped in health and good fortune.

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Galbitang (Korean Short Rib Soup)

Galbitang is a rich and comforting soup made with beef short ribs, garlic, and Korean radish. This hearty dish is commonly enjoyed during special occasions, including the New Year, as it is believed to provide strength and good health for the coming year. The clear, savory broth, tender meat, and aromatic spices make this soup both nourishing and deeply satisfying. It’s perfect for a family gathering and symbolizes warmth, togetherness, and longevity.

• Ingredients:
  • 2 lbs beef short ribs (cut into 2-inch pieces)
  • 10 cups water
  • 1/2 Korean radish (sliced thin)
  • 6 cloves garlic (minced)
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions (chopped for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)
• Instructions:
  1. In a large pot, add the beef short ribs and water. Bring to a boil, then reduce the heat and simmer for about 1 hour, skimming off the impurities that float to the surface.
  2. Add the sliced radish, garlic, sesame oil, soy sauce, salt, and black pepper. Continue simmering for another 1-1.5 hours until the meat is tender and the broth is flavorful.
  3. Remove the short ribs and bones, discarding the bones, and shred the meat into bite-sized pieces.
  4. Return the meat to the pot, adjust the seasoning, and simmer for an additional 10 minutes.
  5. Serve hot, garnished with green onions and sesame seeds.

Galbitang is more than just a soup—it’s a symbol of warmth and care during the New Year. The hearty short ribs and comforting broth represent strength, while the radish and garlic provide a nourishing, aromatic base for the dish. As a dish that is both flavorful and filling, galbitang is perfect for the cold winter months and offers a sense of togetherness. Sharing a bowl of galbitang with family during New Year’s symbolizes unity, health, and the promise of a prosperous year ahead.

Tteokguk (Korean Rice Cake Soup)

Tteokguk is a quintessential dish for Korean New Year celebrations, symbolizing the passing of time and a fresh start. This comforting soup is made with thinly sliced rice cakes (tteok) and a clear, savory broth. Traditionally, eating a bowl of tteokguk on New Year’s Day is believed to add a year to your age and bring good luck for the upcoming year. The warm, nourishing soup brings families together and is often served with seasoned eggs and green onions for garnish.

• Ingredients:
  • 2 cups thinly sliced rice cakes (tteok)
  • 8 cups beef or chicken broth (or water with bouillon cubes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic (minced)
  • 2 eggs (for garnish, optional)
  • 2 green onions (chopped)
  • Salt and pepper to taste
• Instructions:
  1. Soak the rice cakes in water for about 30 minutes if they are dried. Drain before using.
  2. In a large pot, bring the broth to a boil. Add the rice cakes and cook for about 5-10 minutes until they become soft and chewy.
  3. Add soy sauce, sesame oil, garlic, salt, and pepper, and adjust the seasoning according to taste.
  4. In a separate pan, scramble the eggs and cut them into thin strips for garnish.
  5. Serve the soup hot, garnished with scrambled egg strips and chopped green onions.

Tteokguk is the centerpiece of Korean New Year meals, and eating a bowl is a cherished tradition. The soft, chewy rice cakes symbolize longevity and the passing of time, while the broth provides nourishment for both the body and spirit. It’s more than just food—it’s a custom that brings hope and positive energy for the year ahead. Sharing tteokguk with family and loved ones on New Year’s Day signifies unity, health, and the anticipation of a prosperous year filled with blessings.

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Kimchi Jeon (Kimchi Pancakes)

Kimchi Jeon, or kimchi pancakes, are a savory Korean dish made from fermented kimchi and a simple batter. These crispy, flavorful pancakes are perfect for celebrating the New Year, offering a unique combination of spicy, sour, and umami flavors. Traditionally, kimchi jeon is served as a side dish or appetizer at festive meals, and it’s considered a food that will bring good luck. The pancakes are easy to prepare and bring a delicious contrast to the more delicate dishes of the New Year feast.

• Ingredients:
  • 1 cup kimchi (chopped)
  • 1/2 cup all-purpose flour
  • 1/4 cup rice flour (for extra crispiness)
  • 1/2 cup water
  • 1 tablespoon sesame oil
  • 1 egg
  • 1/4 cup green onions (chopped)
  • Salt to taste
  • Vegetable oil (for frying)
• Instructions:
  1. In a bowl, mix the kimchi, flour, rice flour, water, sesame oil, and egg. Stir until the batter is well combined.
  2. Add the chopped green onions and a pinch of salt. Adjust the consistency by adding more water if the batter is too thick.
  3. Heat a large pan with a little vegetable oil over medium heat.
  4. Pour a small amount of the batter into the pan and spread it out into a thin pancake. Fry for about 3-4 minutes on each side until golden brown and crispy.
  5. Remove the pancakes and place them on a paper towel to drain excess oil. Cut them into wedges and serve hot.

Kimchi Jeon is an essential comfort food in Korean cuisine, especially during New Year’s celebrations. The fermentation of kimchi imparts a complex, tangy flavor that complements the crispy texture of the pancake. These pancakes are not only delicious but symbolize resilience and transformation, much like the fermentation process itself. The warm, spicy bites of kimchi jeon add zest to the New Year’s meal, bringing joy and flavor to the celebration. Whether enjoyed as an appetizer or a side dish, kimchi jeon is a must-try for anyone looking to indulge in Korean tradition and good fortune for the new year.

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Bulgogi (Korean Grilled Beef)

Bulgogi is a popular Korean dish made with marinated beef that is grilled or pan-fried to perfection. It’s a celebratory dish often enjoyed on special occasions, including the New Year. The marinade, which typically includes soy sauce, sesame oil, garlic, and sugar, infuses the meat with a sweet and savory flavor. Bulgogi is known for its tender texture and rich taste, making it a perfect addition to your New Year’s table.

• Ingredients:
  • 1 lb beef rib-eye or sirloin (sliced thinly against the grain)
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1/4 cup green onions (chopped)
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame seeds (for garnish)
  • Lettuce leaves (for wrapping)
• Instructions:
  1. In a bowl, combine soy sauce, sesame oil, sugar, garlic, ginger, rice vinegar, green onions, and black pepper to make the marinade.
  2. Add the sliced beef to the marinade, making sure it’s well-coated. Marinate for at least 30 minutes, or up to overnight for more flavor.
  3. Heat a grill or large skillet over medium-high heat. Add the marinated beef and cook for 2-3 minutes on each side until the beef is caramelized and tender.
  4. Remove the beef from the pan and garnish with sesame seeds.
  5. Serve with lettuce leaves for wrapping, along with steamed rice and kimchi.

Bulgogi is a signature dish of Korean cuisine and a favorite at any New Year’s celebration. The tender beef, marinated in a sweet and savory sauce, symbolizes prosperity and abundance, while the act of grilling or stir-frying the meat represents a fresh start. The addition of lettuce wraps provides a crisp contrast to the richness of the beef, making each bite balanced and satisfying. Sharing bulgogi with loved ones on New Year’s Day brings good fortune and a taste of Korean culinary traditions that have been cherished for generations.

Note: More recipes are coming soon!