Disclosure: This post was sponsored by Mountain States Rosen. Thank you for supporting brands that align with my mission and values and help make this blog possible. While I was compensated for my time, all opinions are 100% my own.
Happy early Lunar New Year!! The Year of the Sheep is finally upon us. This upcoming Thursday is one of the most celebrated and significant days in a number of Asian countries. It’s a time for families to gather together and celebrate with delicious food and various traditions passed down through the generations. In Korea, we refer to this day as “Seolnal.” The day typically begins with the children bowing to their elders while wishing them a happy new year. More often than not, this respectful act is rewarded with new year’s money – a symbol of prosperity for the new year. The rest of the day is filled with traditional folk games, including my dad’s personal favorite “yunnori.”
// my dad and 3 year old nephew, Noah (and his sidekick chihuahua, Mochi) This time of year always makes me wish that I was in living Korea as my parents and all of my extended family are there. Three, no…four generations under one roof is what this day brings for so many families. And of course, no Seolnal celebration is complete without a steaming bowl of tteokguk (rice cake soup). Legend has it that consuming a bowl of the soup provides luck in the upcoming year and allows a person to become a year older. Traditionally the broth is made with beef or pheasant, but can easily be made with chicken or even seafood. Recognizing this versatility, the Hungryman and I thought it might be a fun play, in honor of the Year of the Sheep, to make this classic Korean dish using lamb. And to make things even better, the kind folks at Mountain States Rosen provided us with beautiful, fresh USDA All-Natural lamb meat to guarantee a most delicious outcome. We couldn’t help but appreciate the commitment of the Cedar Springs and Shepherd’s Pride lamb ranchers to raising their animals the right way. From diet to exercise, care is exhibited to ensure nothing short of the highest quality is produced. Honestly, lamb isn’t commonly used in Korean cooking so we had to do a little research before getting started on the recipe. According to traditional Chinese medicine, lamb meat is an excellent choice for boosting inner warmth, and as such can be further enhanced when paired with warming spices like cinnamon, nutmeg, ginger, and garlic. It is a great source of protein and rich in zinc, vitamin B12 and niacin. Furthermore, it has 5 times the omega-3 as compared to beef. Since New Year’s Day can be quite hectic, I recommend you make the dumplings and the broth in advance if you can (Note: freeze the dumplings). That way, all you have to do is reheat and assemble.
As for the broth, I take no credit: Enter the Hungryman ;). My husband made the broth which, of course, you can enjoy throughout the year. Once the broth is prepared, simply add back the lamb and the daikon, season to taste with salt and pepper, throw in some green onions, and just like that, you’ve got yourself a soul-warming bowl of “gom tang,” another classic Korean dish, except it’s made with tender, flavorful American lamb instead of beef. Serve alongside a bowl of rice and of course, kimchi! Whichever variation you choose, I hope you enjoy this recipe! Share your favorite Lunar New Year ideas at #yearofUSlamb. And here’s some exciting news for you. The Mountain States Rosen and The American Lamb Board are giving away a year’s supply of American lamb to one lucky winner! The givewaway is open until February 27. Click HERE to enter the giveaway. May the sheep be your lucky charm ;).
