Happy New Year’s Eve! As I sit here in my cozy Seoul, watching the countdown clock for 2026, I can already smell the savory aroma of toasted sesame oil drifting from my neighbor’s kitchen. In Korea, we don’t just celebrate the New Year once—we do it twice!
If you’ve ever been confused about why Koreans celebrate Sinjeong (Solar New Year) and Seollal (Lunar New Year), or why we eat a specific soup to “get older,” you’re in the right place. As a local foodie with a passion for traditional Korean culinary arts, I’m thrilled to take you on a journey through time, history, and delicious flavors!
1. The Tale of Two New Years: Sinjeong vs. Seollal
In Korea, the calendar is a bit of a multitasker. We use the Gregorian (Solar) calendar for our daily lives, but our hearts—and our biggest traditions—still beat to the rhythm of the Lunar calendar.
What’s the Difference?
- Sinjeong (신정): Literally “New Justice” or “New Settlement,” referring to January 1st of the Solar calendar.
- Seollal (설날): Often called Gujeong (구정), this is the first day of the first lunar month. It’s the “Old New Year” that carries thousands of years of tradition.
The Historical Tug-of-War
Why do we have two? It’s actually quite political! During the Japanese colonial period and the later push for modernization in the mid-20th century, the government tried to abolish the “Lunar New Year” to align with Western standards. They even called it Gujeong (Old New Year) to make it sound outdated. However, Koreans loved their traditions too much to let go! By 1989, the government finally officially recognized the Lunar New Year as Seollal, turning it into a three-day national holiday.
2. Sinjeong: The Modern Sunrise (Solar New Year)
For most modern Koreans, Sinjeong is about excitement, resolutions, and spectacular views.
- The Bosingak Bell Toll: On the night of December 31st, thousands gather at the Bosingak Pavilion in Seoul. When the clock strikes midnight, the massive bell is struck 33 times to ring in hope and prosperity. It’s our version of the Times Square ball drop, but with a deep, echoing “Jong(Bell)” that vibrates in your chest!
- Chasing the First Light: Many Koreans travel to the East Coast (places like Jeongdongjin or Pohang) to catch the very first sunrise of the year. Seeing that red orb peek over the freezing East Sea represents a fresh start.
- A Subtle Shift: While it used to be just a day off, Sinjeong is becoming a time for couples and friends to party, while Seollal remains strictly for family.
3. Seollal: The Heart of Korean Tradition (Lunar New Year)
Seollal is when the entire country migrates. Imagine millions of people hitting the highways at once to reach their hometowns—it’s a logistical nightmare but a cultural masterpiece!
The Rituals of Respect
- Charye (차례): A solemn tea ceremony where we offer food to our ancestors. It’s a way of saying, “Thank you for watching over us.”
- Sebae (세배): This is the highlight for kids! Children perform a deep formal bow to their elders and say “Saehae bok mani badeuseyo” (Please receive many blessings in the New Year). In return, they get Sebaetdon (New Year’s money)!
- Pro-tip: According to 2024 surveys, the “standard” gift for a nephew or niece is now around 50,000 KRW (~$40). While New Year’s allowance is often scaled according to age—from young children to teenagers—its real value isn’t the cash itself. It’s a meaningful way for families to connect and share blessings for the New Year.
4. The Grand Feast: Where Flavors Meet Meaning
As someone who holds certifications in Korean traditional cooking and baking, this is my favorite part. The Seollal table is a symphony of colors and textures.
The Star of the Show: Tteokguk (Rice Cake Soup)
You haven’t truly turned a year older in Korea until you’ve finished a bowl of Tteokguk. The white, oval-shaped rice cakes symbolize a clean start and a long, prosperous life (because the rice cakes are originally shaped like long cylinders called Garae-tteok).
The Flavor Profile: Imagine a rich, milky broth simmered from beef brisket for hours. The rice cakes are chewy—not mushy—and they soak up that savory umami. We garnish it with “Gomyeong”: thin strips of yellow and white egg pan-fried to perfection, shredded roasted seaweed, and succulent bits of seasoned beef.
The Supporting Cast
- Galbi-jjim (Braisied Short Ribs): Tender beef falling off the bone, glazed in a sweet and salty soy-pear sauce. It’s the ultimate “special occasion” dish.
- Jeon (Savory Pancakes): Assorted fritters made of shrimp, zucchini, and minced meat (Wanjajeon). The sizzle of these on the griddle is the “soundtrack” of Seollal.
- Japchae: Glass noodles tossed with colorful vegetables and wood ear mushrooms, glistening with sesame oil.
- Sikhye & Sujeongwa: To finish, we drink Sikhye (a sweet rice malt drink) or Sujeongwa (cinnamon and ginger punch with dried persimmons) to help with digestion after the massive feast.
Min’s Signature 1-Person Tteokguk Recipe
Since I love sharing the joy of cooking, here is a simple way to make a soulful bowl of Tteokguk at home!
- Ingredients: 1.5 cups of sliced rice cakes (soaked in water for 20 mins), 500ml beef broth (or anchovy broth), 100g minced beef, 1 egg, chopped scallions, 1 tsp minced garlic, 1 tbsp soy sauce, sesame oil.
- How to cook:
- Sauté the beef with garlic and sesame oil in a pot until browned.
- Pour in the broth and bring to a boil.
- Add the soaked rice cakes and simmer until they float to the top (that means they’re chewy-ready!).
- Season with soy sauce and salt.
- Slowly drizzle in a beaten egg and add scallions.
- Top with crushed seaweed and enjoy your “extra year” of wisdom!
Whether you’re celebrating with the bells of Sinjeong or the family warmth of Seollal, the spirit of the Korean New Year is all about togetherness and hope.
As we step into 2026, I wish you a year filled with the chewiness of a perfect rice cake and the warmth of a rich broth!
A certified Korean chef and baker. Min shares authentic tastes of Korea, from hidden local gems to traditional recipes and everyday lifestyle.
