Korean Rice Cake Soup
Korean Rice Cake Soup is one of my favorite dishes, especially during the New Year. This comforting soup, known as tteokguk, is a symbol of renewal and prosperity. I remember my mother making it every year, filling the house with warm, savory smells. It’s a simple recipe that combines tender rice cakes in a rich beef broth, perfect for bringing friends and family together. As I prepare to make Korean Rice Cake Soup, I feel the excitement of tradition bubbling up.
To begin, I gather all the ingredients for Korean Rice Cake Soup. The main components include sliced rice cakes, beef flank steak, garlic, and green onions. After soaking the rice cakes in cold water, I start boiling water in a large pot. As the water heats up, I chop the beef and mince the garlic, filling the kitchen with their fragrant aromas. When I add the beef and garlic to the pot, I can already imagine the delicious soup that will soon be bubbling away.
As the broth simmers, I take a moment to prepare the garnishes for Korean Rice Cake Soup. I roast a sheet of dried seaweed until it’s crispy, then crush it into pieces. The eggs, whisked with a pinch of salt, are cooked into delicate strips, ready to top the soup. The final touches include a splash of sesame oil and a sprinkle of black pepper, enhancing the flavors even more. Each step feels like a celebration, turning simple ingredients into something special.
Finally, it’s time to serve the Korean Rice Cake Soup. Ladling the steaming broth into bowls, I garnish each with the egg strips, crushed seaweed, and, if desired, a bit of red pepper for heat. I always enjoy sharing this dish with others, accompanied by side dishes like kimchi. Each bowl of Korean Rice Cake Soup is not just a meal; it’s a warm hug of flavors, a reminder of home, and a tradition that I cherish deeply.
Table of Contents
Chef’s Notes- Korean Rice Cake Soup
- Beef Quality: Use good-quality beef for a richer broth. Flank steak is ideal, but brisket also works well.
- Soaking Rice Cakes: If using frozen rice cakes, soaking them in cold water for 30 minutes ensures they soften properly.
- Broth Depth: For a deeper flavor, consider adding a piece of kombu (dried kelp) while simmering the broth.
- Garnishes: Feel free to experiment with garnishes—adding sliced mushrooms or shredded carrots can enhance both the flavor and presentation.
- Make Ahead: The broth can be made in advance and stored in the fridge for up to three days or frozen for longer storage. Just add the rice cakes and garnishes when ready to serve.
Korean Rice Cake Soup
4
bowls20
minutes35
minutes320
kcal55
minutesDive into the rich tradition of Korean cuisine with this delightful Korean Rice Cake Soup! Perfect for New Year’s celebrations or any day you crave a comforting bowl of goodness. This soup, featuring tender rice cakes in a savory broth, symbolizes a fresh start and prosperity. Easy to make and incredibly delicious, it’s a must-try for any food lover!
Ingredients
1 pound store-bought or homemade sliced rice cakes
7 cups water
½ pound beef flank steak or brisket
3 to 4 garlic cloves
1 large green onion
2 teaspoons vegetable oil
2 eggs
1 tablespoon fish sauce (or soup soy sauce)
1 teaspoon toasted sesame oil
½ teaspoon ground black pepper
1 sheet dried seaweed paper (gim or nori)
1 red pepper (optional)
- Alternative Ingredients:
Beef: Substitute with chicken breast or tofu for a different protein.
Fish Sauce: Use soy sauce for a vegetarian option.
Eggs: Replace with tofu strips for a vegan alternative.
Seaweed Paper: Use kale chips for a different texture.
Directions
- Prepare Broth: In a large pot, bring water to a boil over high heat. Add chopped beef and minced garlic. Reduce heat to medium, cover, and simmer for 20-25 minutes until beef is tender and flavors meld.
- Roast Seaweed: While broth simmers, roast both sides of the seaweed sheet until crispy and bright green. Crush by hand in a plastic bag and set aside.
- Egg Garnish: Separate egg yolks from whites into separate bowls. Add a pinch of salt to each and mix with a fork. Heat a nonstick pan with vegetable oil and wipe off excess oil with a kitchen towel. Pour egg yolk mixture into the pan and cook until set (about 1 minute per side). Slice into thin strips and set aside.
- Cook Rice Cakes: Add soaked rice cake slices to the boiling broth along with fish sauce and salt. Stir and cook for 7-8 minutes until rice cakes float and soften.
- Finish Soup: Gradually pour egg whites into the soup while stirring gently. Cook for an additional 30 seconds. Add sesame oil, ground black pepper, and sliced green onions. Stir well and remove from heat.
- Serve: Ladle soup into individual bowls. Garnish with egg strips, crushed seaweed, and optional red pepper. Serve immediately with kimchi and other side dishes.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 45g
- Protein: 18g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 110mg
- Sodium: 780mg
- Potassium: 350mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 4mg
- Iron: 15mg
FAQ- Korean Rice Cake Soup
Can I make this soup vegetarian?
Yes! Substitute beef with tofu and use vegetable broth instead of water. Replace fish sauce with soy sauce for a vegetarian option.
What if I can’t find rice cakes?
Look for rice cakes in Asian grocery stores or online. If unavailable, you can substitute with cooked noodles or dumplings for a different texture.
How can I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a little water if needed.
Can I freeze this soup?
The broth can be frozen, but it’s best to add rice cakes and garnishes fresh when you reheat. Rice cakes may become mushy if frozen.
What other toppings can I use?
Besides traditional garnishes, consider adding chili flakes for spice, chopped cilantro for freshness, or even fried garlic for extra flavor.
