Tteokguk (떡국): Soup of the (New Year’s) Day
Steam clouds the rim of the bowl, and the broth’s savory notes waft around the dinner table. Tteokguk (떡국), a Korean sliced rice cake soup, is traditionally made and eaten in celebration of Korean New Year, or Lunar New Year, and some Korean and Korean American families also enjoy this soup on New Year’s Day (January 1). Tteokguk is traditionally eaten on the dawn of a new year to gain and celebrate another year in one’s life.
Originating in ancient times, the making of tteokguk was a communal process. Villagers used stone hammers and tools to flatten rice flour and water, creating dough for the rice cakes. Others gathered firewood to heat a large pot of broth. The community would collectively contribute to the tteokguk, then enjoy the meal together in the new year.
Today, tteokguk has many variations around its central meat broth and rice cakes. Typically, it is usually flavored with pieces of meat and garnished with thin strips of cooked egg, seaweed, spring onions, and sesame oil. However, regions of Korea have adopted different versions of this traditional dish. In North Korea, dumplings are often added to the soup, creating tteokmanduguk (떡만두국). In the Chungcheong province, rice is rolled in small balls before being sliced and placed in the broth.
For many Korean Americans, tteokguk is celebrated as a cultural tie to traditional Korean food and tradition, as well as a delicious start to a new year. In enjoying this important staple of Korean food and tradition, the Korean American Youth Artists of Texas wishes you a prosperous and joyful new year!
