A New Year’s Warmth

The Year of the Blue Snake has arrived. Winter air bites, but the promise of a new year brings quiet excitement. Cold days naturally call for a warm bowl of soup, a comforting staple on Korean tables. These soups are the perfect companion for the season. Among many kinds, white broth soups feel especially soothing during winter.

January in Korea brings deeper cold, but it’s the perfect time to enjoy hot soup, a comforting match for the winter season.

Koreans often use the word ttenginda (땡긴다) to describe a strong craving for something. Whether it’s a warm bowl of soup, a favorite dish, or a seasonal treat, ttenginda conveys an almost irresistible longing for comfort, flavor, or nostalgia.

In winter, the phrase gukmuri ttenginda (국물이 땡긴다), meaning “I’m craving soup,” becomes especially common. It reflects a deep yearning for something warm and soothing that melts away the chill of the season.

As the new year unfolds, let’s explore two iconic white soups, tteokguk and seolleongtang, that embody renewal, warmth, and tradition.

Tteokguk, or rice cake soup, is more than just a meal. It is a tradition that marks a clean start to the New Year. Eating one bowl of tteokguk symbolizes gaining one year of age. As children, we joked about eating extra bowls to grow up faster. Yet tteokguk has always been more than a playful ritual. It represents a shared moment of warmth with family, bringing everyone together to welcome the new year. Its clean broth and soft, chewy rice cakes carry a sense of tradition and comfort, making each spoonful a quiet celebration of togetherness.

Tteokguk is a dish that embraces a variety of ingredients, from mandu to kimchi. Among its many variations, maesaengi tteokguk, made with soft green seaweed that adds a unique seasonal touch, is a winter favorite. Its silky texture and fresh, comforting flavor make it a must-try during the colder months.

Homemade tteokguk topped with marinated minced beef, sliced spring onion, and jidan (thinly sliced egg garnish made from separated yolk and white). This special version includes kimchi mandu.

Seolleongtang is a soup born of time and patience. Its milky broth comes from simmering beef bones and brisket for hours, creating a flavor that is delicate yet full.

Preparing a bowl of seolleongtang feels almost ritualistic. Adjusting it to your taste with a sprinkle of salt, a pinch of pepper, or a handful of fresh green onions becomes a quiet ceremony. These small, deliberate choices turn simplicity into a deeply personal and comforting experience.

What makes seolleongtang truly special is its pairing with kimchi. Just one well-aged, tangy slice is enough to elevate the dish. Together, they create a harmony so complete that nothing else is needed.

Preparing a bowl of seolleongtang is a cherished ritual. With self-served kimchi on the table, taking only what can be eaten ensures no food is wasted. Adding a touch of kimchi juice to the white broth at the end offers a unique and flavorful twist.

Both tteokguk and seolleongtang are more than food. They embody the warmth of tradition, offering comfort during the coldest season. Whether it is the clean simplicity of tteokguk or the deep, soothing flavors of seolleongtang, these soups remind us to slow down and savor the quiet moments. As winter wraps the world in stillness, these iconic white soups invite us to reflect, renew, and embrace the promise of a fresh start.