Introduction: A Taste of Korean Tradition
As an expat in Seoul, I’ve always been fascinated by Korea’s vibrant holiday traditions. This season, I ditched the supermarket and joined a cooking class to learn how to make Tteokguk (New Year’s rice cake soup) and Songpyeon (Chuseok half-moon rice cakes). Join my delicious journey!
🌟 Part 1: Seollal (Lunar New Year) with Tteokguk
Symbolism: Eating this soup symbolizes gaining a year of age and welcoming good fortune.
Ingredients & Prep:
- Garaetteok (cylinder-shaped rice cakes), thinly sliced
- Beef brisket (for broth)
- Eggs (for jidan garnish)
- Garlic, soy sauce, sesame oil
- Gim (seaweed) for topping
Step-by-Step Process:
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Broth Magic: Simmered beef bones for 2 hours with green onions and garlic—the savory aroma filled my kitchen!
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Rice Cake Prep: Soaked sliced garaetteok to soften them. Pro tip: Don’t skip this step—it prevents chewiness!
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Garnishes Galore:
- Whisked eggs into thin crepes, sliced into ribbons.
- Pan-fried julienned beef with soy sauce.
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Assembly: Boiled rice cakes in broth for 5 mins, then topped with egg, beef, and crispy gim.
Result: A clear, comforting soup with silky rice cakes—pure New Year’s warmth!
🌕 Part 2: Chuseok (Harvest Festival) with Songpyeon
Symbolism: These pine-scented half-moons represent wishes for a bright future.
Ingredients & Dough Fun:
- Rice flour (soaked, drained, and ground)
- Natural colorings: mugwort (green), pumpkin (orange)
- Fillings: honey-sweetened sesame seeds, red bean paste
Crafting the Half-Moons:
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Dough Drama: Mixed hot water into rice flour while kneading—sticky but therapeutic! Divided dough and added natural colors.
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Folding Secrets:
- Flattened dough into small circles.
- Added filling, then pinched edges into a crescent (no cracks allowed!).
- Teacher’s wisdom: “The prettier your songpyeon, the prettier your future children!” 😄
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Pine Needle Steam: Lined a bamboo steamer with fresh pine needles—imparting a forest fragrance. Steamed for 20 mins.
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Sesame Shine: Brushed hot cakes with sesame oil for glossy perfection.
Result: Chewy, subtly sweet rice cakes with nutty filling—a textural dream!
💬 Final Thoughts & Tips for Beginners
My Takeaways:
- Patience Pays: Broth and dough need time—don’t rush!
- Embrace Imperfection: My first songpyeon looked like squashed aliens… but tasted divine.
- Cultural Connection: Sharing these with Korean friends sparked heartwarming stories about their childhood holidays.
Try It Yourself!
- Where: Seoul’s Ongo Food (https://ongofood.com) offers English classes.
- Pro Tip: Buy pre-sliced garaetteok and frozen pine needles at markets like Gwangjang.
Whether you’re in Korea or abroad, making these dishes is a beautiful way to taste Korean heritage. 새해 복 많이 받으세요! (Happy New Year!) 🥢✨
(All images sourced from Pixabay under Creative Commons license. Substitute with your own photos when publishing!)