Rice cake soup of New Year’s Day is known to be the 1st seasonal food for the New Year’s Day season. Basic material for the rice cake soup is sticks of rounded rice cake and “Dongguk Se-si-gi (Dongguk Record on Seasonal Events)” described about rice cake soup in detail. “Non-glutinous rice powder is steamed, the steamed rice powder is put on the pounding board and it is pounded many times to make it in long stick form. This is called white rice cake. This white rice cake is sliced, put into clear beef and pheasant soup and boiled. And then put some pepper powder on it. This is called rice cake soup and this is being sold in marketplace as a seasonal food.”

Eating rice case soup in New Year’s Day seems to be originated from the ancient faith of worship to sun. As the New Year’s Day is the first day of New Year, rice cake in white color was used to express brightness and the reason why rice cake is in rounded shape seems to be pictograph for the round shape of sun.

Tteokguk –Recipe
Rice cake soup is the food we take on the first day of New Year. People think that a person gets one year older when the person ate one rice cake soup. Materials to make the soup of rice cake soup are brisket of beef, cow leg bone, chicken or anchovy. But sometimes half and half for meat and anchovy are used. On the top of rice cake soup, decorative shredded eggs are put usually but sometimes minced beef, sliced beef or shish-kebab is put as decorative seasoning.

Materials:
500g of white rice cake(sliced ones), 300g of brisket of beef, 1 piece of cow leg bone, 3 big spoons of clear soya sauce, 4 liters of water (20 cups), 200g of beef and 2 eggs.
Seasoning for beef: 2 big spoons of soya sauce, 1/2 big spoon of sugar, 1 big spoon of minced green onion, 1/2 big spoon of minced garlic, 1 big spoon of sesame with salt, 1/2 big spoon of sesame oil and 1/2 small spoon of pepper.

How to cook:
1) Wash cow leg bone and boil it in water for considerable amount of time. Pour out the boiled soup and boil it with new water again two more times. Then cool it down and take away hardened fat.
2) Put brisket of beef into the poured out cow leg bone soup and boil it to make clear beef soup. Cut the boiled beef chunk into slices.
3) Cut the stick of rounded rice cake into slices in slanting way, wash the rice cake slices in water and take out from water.
4) Pan-fry beef with seasoning after shredding or mincing.
5) Put sliced rice cake into the clear beef soup and boil it up until the white rice cake becomes soft.
6) When the rice cake is floating up to the surface, put egg and stir it. Put the rice cake soup in a small brass bowl and put topping of fried minced beef. Put some pepper powder on it.

Skin of dumpling is made of kneading of flour and stuffing is made of minced meat, bean curd and boiled and seasoned vegetables. Stuffing is wrapped with dumpling skin to make dumpling. Dumpling is boiled in clear beef soup and it is dumpling soup. Dumpling is known to be originated from China. There are two kinds of dumpling, one with stuffing in it and one without stuffing. In China these days, flour cake which was steamed without stuffing in it is called dumpling and the one without stuffing is called ‘gyo-ja” which is another name for dumpling. In Korea, usually the one with stuffing in it is called “dumpling”.

Manduguk – Recipe
Dumpling soup is a representative food which comes to our mind in cold weather. People liked to take dumpling soup in New Year’s Day as well, and especially in Gangwondo, Hwanghaedo and Pyeongando region people liked dumpling soup more than rice cake soup.  In general flour dough is knead in thin sheet form and dumpling is made by putting stuffing in the dumpling skin. There is a difference in the name of dumpling between China and Korea. In China the one which is called the dumpling is called “gyo ja” and what they call ‘dumpling’ is fermented thick flour dough without stuffing in it.

Materials:
Dumpling skin –200g of flour, salt, 7 big spoons of water.
Stuffing for dumpling –100g of minced beef, 100g of minced pork, 1/3 piece of bean curd,
100g of bean sprouts, 100g of kimchi and 2 each of Pyogo mushroom
Soup –200g of beef(brisket of beef), 1 egg, 1 piece of big green onion, soya sauce for soup, minced garlic, pepper and sesame oil
Seasoning sauce – Salt, minced green onion, minced garlic, salted sesame, sesame oil and pepper

How to cook:
1) Knead flour with salted water and flatten to make dumpling skin in round shape with 8 cm diameter. Pile up the dumpling skins after putting flour in between the skins.
2) Shred Soak Pyogo mushrooms into slices after soaking in water and get rid of water from minced beef and pork and bean curd using dry dish towel and crash them.
3) Slightly boil bean sprouts in salted water and shred them while mincing kimchi and getting rid of water from minced kimchi. Bean sprouts and kimchi are mixed with Pyogo mushroom, beef, pork and bean curd. Put seasoning sauce in these materials for stuffing and then stuffing is completed.
4) Put stuffing in the dumpling skin and make dumpling in half moon shape or by puckering up both ends of dumpling.
5) To make soup, boil brisket of beef in water and get rid of oil on the surface. Put soya sauce and minced garlic for seasoning and put dumplings in the soup when the soup is boiling.
6) Dumplings are floated up to the surface when it is well done. Then take out dumplings from soup and put them in a dish and serve with decorative seasoning of shredded fried egg.
7) Sometimes vinegar soya sauce is served in a small bowl separately.

Materials which cannot be taken in raw state such as grain powder, Chinese herb powder, seeds, nuts, pollen and animal nature are fried and powdered. Honey is put into this powder and is patterned using honey cake mold. Kinds of Dasik are as follows:

-Dasik made of grain powder – Starch Dasik, Wheat flour Dasik, Glutinous rice Dasik
-Dasik made of Chinese herb powder – Ginger powder Dasik, “Sing-geom-cho” Dasik, Longan Dasik, Arrowroot Dasik, Jute root Dasik
-Dasik made of nuts – Chestnut Dasik, Various fruit Dasik, Acorn Dasik, Date Dasik, and Pine nut Dasik
-Dasik made of seeds – Black sesame Dasik, Bean Dasik, Sesame Dasik
-Dasik made of pollen – Pine pollen Dasik
-Dasik made of animal nature materials – Dried pheasant meat Dasik, Dried slice meat Dasik, Dried flounder Dasik

Dasik - Recipe
There are a variety of Dasik such as Pine pollen Dasik which is made by putting honey into pine pollen, kneading and pattern-pressing, Black sesame Dasik which is made ob by putting honey into black sesame powder, kneading and pattern-pressing and Maximowiczia Chinensis starch Dasik which is made by putting honey and Chinensis juice into starch, kneading and pattern-pressing.
Dasik stands out with its colors especially on the festive table as it creates many different beautiful colors.

Pine pollen Dasik

Materials:
1 cup of pine pollen, 4 big spoons of honey, 2 big spoons of grain syrup and 1 big spoon of sesame oil

How to cook:
1) Put honey and thick grain syrup into pine pollen and properly mix and knead.
2) Apply a little bit of sesame oil to pattern-press, put right quantity of pine pollen dough in the pattern-press and press it using thumb.

Bean Dasik

Material:
1 cup of yellow bean powder, 4 big spoons of honey, 1 cup of green bean powder, 4 big spoons of honey and 1 big spoon of sesame oil

How to cook:
1) Wash green beans and yellow beans separately and parch them separately. Then pound them in a mortar slightly and winnow them to eliminate the skins of beans.
2) Put the bean (without skin) into the mortar again and pound thoroughly to get fine powder. Pass the powder through a sieve to get fine bean powder.
3) Put honey into the two kinds of bean powders respectively and knead them. Apply a little bit of sesame oil to pattern-press, put right quantity of pine pollen dough in the pattern-press and press it using thumb.

White sesame Dasik

Materials:
1 big spoon of sesame (white sesame) and 3 big spoons of honey

How to cook:
1) Soak white sesame in water and get rid of skin. Then parch it, pound it and pass the powder through a sieve to get fine sesame powder.
2) Put honey into white sesame powder and mix them well. Put it in a china ware inside a steam pot and steam it. After steaming it, put it in a mortar and pound it up until a lot of oil is produced. Then put honey and knead to make a dough.
3) As white sesame Dasik itself contains a lot of oil, sesame oil is not applied to the pattern-press.

Black sesame Dasik

Materials:
1 big spoon of black sesame and 3 big spoons of honey

How to cook:
1) Soak black sesame in water and get rid of skin. Then parch it, pound it to get fine powder.
2) Put honey into the pounded black sesame powder and mix them well. Put it in china ware inside a steam pot and steam it. After steaming it, put it in a mortar and pound it up until a lot of oil is produced. Then put honey and knead to make a dough.
3) As black sesame Dasik itself contains a lot of oil, sesame oil is not applied to the pattern-press.

Whole root, stem or fruit or its slice is boiled down in honey or sugar.

Jeon gwa - Recipe
Jeon gwa is made by putting honey to whole root or stem of a plant and boiling it down in honey or sugar. Hard fruits such as citron, Chinese quince and apricot are mainly used to make jeon gwa but sometimes roots of plants such as lotus root, horse radish, carrot, ginseng, balloon flower and ginger are used. And instead of honey the mixture of starch syrup and sugar with half and half is used.

Ginger Jeon gwa

Materials:
200g of ginger, 100g of sugar, 2 big spoons of honey, 1/2 small spoon of salt and 4 cups of water

How to cook:
1) Peel off skin from gingers, cut them into thin slices and put them into boiling salted water for a short while. Cool them down in cold water and take out.
2) Put sugar and water into slightly boiled ginger and boil it using strong fire.
3) By the time when sugared water is almost boiled down, put honey and boil it down again for a while.
4) Take out ginger pieces one by one and cool down each piece of ginger separately. Put the completely cooled down ginger in a bowl and serve it.

Citron Jeon gwa

Materials:
100g of citron, 2 big spoons of sugar, 2 big spoons of honey and 2 cups of water

How to cook:
1) Put sugar in sliced citrons and shred them in the size of 1cm wide.
2) Put sugar and water into the shredded citron and boil it using strong fire for a while. Weaken the fire, put honey and boil it down some more.
3) Take out citron pieces one by one and cool down each piece of citron separately. Put the completely cooled down citron in a bowl and serve it.

In the water in which malt powder was soaked out, steamed rice used for brewing rice wine (glutinous rice or non-glutinous rice) is put in. The water with the steamed rice in it is kept for a certain number of hours maintaining warm temperature and is cooled down. We drink it together with the grains of steamed rice in it. “Sikhye” is a kind of drink which has much of sweet taste and some sour taste as well, the kinds of which are ‘Steamed rice Sikhye’, Lotus leaf Sikhye’ and ‘Andong Sikhye’.

Materials which contain a lot of collagen such as cow leg, cow skin, ox tail, pig skin, fish skin or cow tripe are boiled in water for a long hours to make a gelatin soup. Put salt in the soup as seasoning and cool down the soup. Then jelly is formed. We slice the jelly and take it with mustard and soya sauce.

Fully boiled meat is called “Sook yuk” which is boiled meat chunk, the thin slice of which is “Pyeon yuk” or ‘pieces of boiled meat chunk’.

Pan-fried means to boil down or to pan-fry. Pan-fried food is generally made of meat, vegetable and fish. The materials are thin sliced, are coated with egg and flour and both sides are pan fried in flat form.