In the country of my origin, Korea, the New Year holiday Seollal is regarded as one of the most important celebrations of the year. For Koreans, the New Year doesn’t ring in at midnight on January 1st. Instead, Seollal takes place in late January or early February, as Korean holidays are determined by the lunar calendar. While the West has already nursed their hangovers, returned to work, and broken their resolutions, Koreans anticipate the annual three-day gathering for the new year, a chance to honor their past as they head into the future. From the traditional hanbok, a colorful dress that dates back to the 3rd century BCE to the folk game yutnori, whose origin dates back to the 1st century BCE to the performing of ancestral rites (the paying of respects to elders of the lineage) the Korean New Year is steeped in heritage, history, and family. And, of course, the vast and diverse array of traditional foods and drink are inextricable from the event. Tteokguk (pronounced duck-gewk), is the soup at the centerpiece of the New Year celebration. Without tteokguk, the New Year can’t properly begin. The origin of tteokguk dates back over 700 years to the Chosun Dynasty in Korea. Tteok, or rice cake, the ubiquitous food in the Korean cuisine, utilized in a variety of dishes from street foods to desserts, is the main ingredient of the soup. In the past, white rice, which is used to make the cakes, was especially revered and set aside for the elite. For the common people of Korea, it was brought out only for special occasions, such as the New Year. •
614columbus.com winter 2019
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