This comforting tteokguk (rice cake soup) recipe is traditionally served on New Year’s Day in Korea—both Lunar New Year and January 1.
In South Korea, New Year’s Day happens twice a year: once on Jan. 1 on the Gregorian calendar, and again on the first day of the lunar calendar. Both days are celebrated with tteokguk, a simple soup made by cooking thin oval-shaped tteok, or rice cakes, in broth until tender. “Tteokguk is one of the most significant dishes in Korean tradition,” write chefs Jungyhun Park and Jungyoon Choi in The Korean Cookbook.
If they’re not fully dried, Park and Choi suggest microwaving them for 30 seconds to dehydrate fully. They also recommend cleaning the dried anchovies by slitting the stomach and removing the black organs, although many Korean home cooks skip this step. Since anchovy broth is so commonly used in Korean cuisine, you can also find pre-batched sachets of anchovies, dasima , and dehydrated vegetables at Korean markets.
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