Traditional Korean holiday food table ⓒPhoto Korea – Toraii Republic

During traditional holidays in Korea, the whole family gathers together and makes special foods to place on the table for the ancestral memorial ceremony. These foods serve to unite the family unit, with each food having a symbolic meaning such as happiness, longevity, or financial success. To celebrate these holidays like a Korean, try making one of these signature Korean holiday foods and sharing with your family!

Modumjeon ⓒGetty Images Bank

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Kimchijeon ⓒClipartKorea / Mapo Jeon Alley ⓒClipartKorea

Jeon or buchimgae is a savory pancake made by coating the ingredient of choice with a light flour batter and then frying it in a pan with some oil. The ingredient used will completely change the taste. Usually, modumjeon (assorted pan-fried battered platter) is prepared during Korea’s holiday seasons, typically including kimchijeon (kimchi pancake), haemul pajeon (seafood and green onion pancake), gogi wanjajeon (pan-fried battered meat balls), dongtaejeon (pan-fried battered pollack fillet), and nokdujeon (mung bean pancake). Outside of the holiday period, if you want to try some delicious jeon, head to a jeon specialty street. Near Hoegi Station on Seoul Subway Line 1, you can find plenty of restaurants selling thick haemul pajeon on Hoegi Station Pajeon Street. For a range of jeon, visit Mapo Jeon Alley, located near Gongdeok Station on Seoul Subway Lines 5 & 6.

Japchae ⓒGetty Images Bank

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Japchae ⓒGetty Images Bank / Japchae deopbap ⓒClipartKorea

Japchae, a dish beloved by the kings of the Joseon period, is yet another dish that is often present during festive days in Korea. Japchae is a compound word of the Korean words “jap” meaning mix, and “chae,” from “chaeso,” which means vegetable. Japchae also includes meat, mushrooms, and glass noodles, and is stir-fried with a soy sauce-based marinade. While the ingredients complement each other when mixed together, they must first be chopped and fried separately, requiring a lot of work. Leftover japchae from the holiday is also enjoyed with rice as japchae deopbap (japchae with rice). You can easily try this colorful delicacy at traditional markets in Korea, including Gwangjang Market in Seoul.

Galbijjim ⓒClipartKorea

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Galbijjim ⓒClipartKorea / Spicy galbijjim ⓒGetty Images Bank

Galbijjim (braised galbi), loved by people of all ages, is a classic meat dish prepared on special occasions. It is made by slowly simmering the marinated meat until tender. Cut into large pieces, beef galbi is cooked in a seasoned sauce with vegetables like radish, carrot, chestnut, and jujube for a long time, giving it a sweet and savory flavor with a tender texture. Because the cooking process involves removing extra fat and blood, it requires a lot of work, making it a special-occasion dish, often prepared on traditional holidays and festive days. There are also regional varieties of galbijjim, including the spicy Daegu jjimgalbi, marinated with gochujang (red chili paste) and chili pepper.

Namul ⓒClipartKorea

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Tricolor namul ⓒClipartKorea / Bibimbap ⓒClipartKorea

Namul is a staple Korean side dish made by blanching vegetables and wild greens, then seasoning them. During traditional holidays, a special tricolor namul is prepared using three types of symbolic vegetables: spinach for representing a leafy vegetable, bellflower roots for root vegetable, and fernbrake for stem vegetable, each representing ancestors, parents, and offspring. Not only is this dish highly nutritious, but its vibrant colors also make it perfect to complete the charye (Korean ancestral memorial service) table set. After the charye service, the leftover namul is often enjoyed as bibimbap, mixed with rice and a little bit of gochujang (red chili paste) or sesame oil.

Tteokguk ⓒGetty Images Bank

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Tteokguk ⓒGetty Images Bank / Tteokmanduguk ⓒGetty Images Bank

On the morning of Seollal, Koreans make a wish for the New Year, greet their elders, and eat tteokguk (sliced rice cake soup)! While there are slight variations by region, the standard tteokguk is made by cutting a long rice cake stick into thin slices and then boiling them in a beef broth. Before serving, the soup is topped with egg garnish and seaweed flakes. The white rice cakes and broth represent starting out the New Year with a clean slate, while the long rice cake stick and round slices symbolizes longevity and prosperity, respectively. Koreans will also say “I ate one bowl of tteokguk” to say they got one year older, as Koreans previously counted ages as starting on the first day of the year.

Hangwa and sikhye ⓒClipartKorea

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A variety of hangwa ⓒClipartKorea / A table of traditional Korean snacks ⓒClipartKorea

Hangwa refers to traditional Korean desserts made with ingredients such as glutinous rice, sesame, or beans, often sweetened with honey or grain syrup. Popular varieties include yugwa, soft and fluffy in texture; yakgwa, a deep-fried cookie made from wheat flour; and gangjeong, known for its crunchy texture. These colorful and beautifully shaped treats pair perfectly with drinks like sikhye (sweet rice punch) or sujeonggwa (cinnamon punch). You can easily find them in traditional markets, department stores, and souvenir shops.

* This column was last updated in September 2025, and therefore information may differ from what is presented here. We advise you to check for updates before visiting.