Classic Korean Rice Cake Soup is more than just a comforting dish—it’s a celebration of family, tradition, and the start of a new year. This beloved soup is typically enjoyed during Seollal, the Lunar New Year in Korea, symbolizing a fresh beginning and the hope for prosperity in the coming year. The heart of Classic Korean Rice Cake Soup lies in its rich, savory beef broth, filled with chewy rice cakes that symbolize longevity. It’s a dish that brings people together, offering warmth and a sense of comfort that resonates with all generations. The inclusion of tender beef, garlic, and green onions makes every spoonful a reminder of the comforting embrace of home.
A Bowl of Good Luck
As you take a spoonful of Classic Korean Rice Cake Soup, you can almost feel the spirit of tradition in each bite. The beef, which can be either brisket or flank steak, imparts a deep, hearty flavor, while the soft, chewy rice cakes absorb the rich broth. For many, this dish brings more than just nourishment; it’s about honoring ancestors and connecting with their heritage. Whether you’re celebrating with family or enjoying a quiet meal, Classic Korean Rice Cake Soup offers a moment of reflection on the past and a hopeful outlook toward the future.
Simple Ingredients, Big Flavor
The beauty of Classic Korean Rice Cake Soup lies in its simplicity. With a handful of ingredients—beef, garlic, green onions, and rice cakes—this dish transforms into something extraordinary. The addition of fish sauce and sesame oil creates a harmonious balance of umami and depth, while the delicate ribbons of egg add a touch of elegance to the soup. Whether you choose to garnish with dried seaweed or fresh spinach, the toppings enhance both the texture and the flavor, elevating this humble soup into a special dish for any occasion.
More Than Just Soup
Though Classic Korean Rice Cake Soup is traditionally a Lunar New Year favorite, it’s a recipe that can be enjoyed year-round. It’s perfect for chilly winter nights or when you’re craving a nourishing, one-bowl meal that satisfies both the body and the soul. Leftovers, if you’re lucky enough to have any, make for a delightful meal the next day—just be sure to reheat it gently to preserve the rice cake’s delightful texture. No matter when you enjoy it, this soup is sure to become a comforting part of your culinary traditions.
Table of Contents
Chef’s Notes- Classic Korean Rice Cake Soup
- Soaking Rice Cakes: If you’re using frozen rice cakes, be sure to soak them for at least 30 minutes to soften them before cooking. This ensures they don’t turn out too chewy or hard in the soup.
- Tender Beef: To ensure the beef stays tender, slice it against the grain into thin strips. Sautéing the beef for just a few minutes until browned helps lock in the flavor without making it tough.
- Broth Clarity: For a clear broth, regularly skim off any foam or impurities that float to the top while simmering. This will keep the broth light and clean in flavor.
- Seasoning Adjustments: The soup’s seasoning might need adjustment based on your taste preference. Start with a little fish sauce and sesame oil, then add more as you go to avoid overpowering the soup with too much salt or flavor.
- Egg Ribbons: When adding the beaten eggs, pour them in slowly while stirring gently to create delicate egg ribbons. Stirring too fast will break them up into small bits.
- Alternative Protein Options: If you’re not using beef, try chicken, tofu, or even seafood like shrimp for different flavor profiles. These proteins cook quickly and will add a lovely variation to the soup.
- Leftover Tips: This soup can be stored for up to 3 days in the fridge. Just be aware that the rice cakes will continue to absorb liquid and may become softer. To preserve texture, you can store the broth and rice cakes separately if you plan to store leftovers.
- Serving Tip: This dish is best enjoyed with a side of kimchi or steamed vegetables for an authentic Korean meal experience.
Classic Korean Rice Cake Soup
4
servings20
minutes40
minutes400
kcal1
hourKick off the Lunar New Year with our easy and comforting Classic Korean Rice Cake Soup! This heartwarming Tteokguk combines tender beef, chewy rice cakes, and a savory broth that symbolizes new beginnings and prosperity. Perfect for both special occasions and everyday meals, this versatile soup is simple to prepare and irresistibly delicious. Whether you’re celebrating Seollal or simply craving a flavorful bowl of goodness, this recipe is sure to delight your taste buds and bring warmth to your table.
Ingredients
- Meats and Broth
1/2 pound beef brisket or flank steak thinly sliced
7 cups beef broth or your choice of meat-based stock
- Aromatics
3 cloves garlic finely minced
1 large green onion cleaned and julienned
- Rice Cakes
1 pound pre-sliced Korean rice cakes (tteok) or homemade, thawed if frozen
- Seasonings
1 tablespoon vegetable oil
1 tablespoon fish sauce or soy sauce to taste
1 teaspoon toasted sesame oil
1/2 teaspoon freshly ground black pepper
- Eggs and Garnish
2 large eggs lightly beaten
1 sheet dried seaweed (nori) cut into strips
1 red chili pepper thinly sliced (optional)
- Alternative Ingredients:
Beef: Substitute with chicken tofu, or seafood for a different protein option.
Fish Sauce: Replace with soy sauce or tamari for a vegetarian version.
Rice Cakes: Swap with gluten-free rice noodles if needed.
Dried Seaweed: Use fresh spinach as an alternative garnish.
Eggs: Omit or replace with tofu for a vegan-friendly dish.
Directions
- Prepare Ingredients – Start by soaking frozen rice cakes in cold water for about 30 minutes to soften, then drain them thoroughly. Thinly slice the beef into small, bite-sized pieces and mince the garlic cloves. Slice the green onion diagonally and set aside for garnish.
- Make the Broth – In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced beef, sautéing until the beef is browned and fragrant, approximately 5 minutes. Pour in the beef broth, bring the mixture to a boil, then reduce to a simmer and let it cook for 20 minutes to develop the flavors.
- Cook the Rice Cakes – Add the soaked rice cakes to the simmering broth and cook for another 10 minutes until they become tender and soft. If desired, you can add thin slices of red chili pepper for a bit of heat.
- Season the Soup – Stir in the fish sauce or soy sauce, toasted sesame oil, and freshly ground black pepper. Taste the broth and adjust the seasoning as needed to your preference.
- Finish with Egg – Slowly pour the beaten eggs into the soup in a thin stream while stirring gently to create delicate egg ribbons. Let the soup simmer for an additional 2 minutes.
- Serve and Garnish – Ladle the hot soup into bowls, ensuring each serving has plenty of rice cakes and beef. Garnish with sliced green onions and strips of dried seaweed for added texture and flavor.
Equipment
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
- colander
- mixing bowls
Nutrition Facts
- Calories: 400kcal
- Carbohydrates: 50g
- Protein: 25g
- Fat: 15g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 1500mg
- Potassium: 500mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Classic Korean Rice Cake Soup
Can I use other types of rice cakes for this recipe?
Yes! If you can’t find Korean rice cakes (tteok), you can substitute them with any chewy rice cakes or even gluten-free rice noodles for a different texture.
What can I substitute for fish sauce?
If you prefer a vegetarian or vegan version, you can substitute fish sauce with soy sauce or tamari. It will still provide a savory umami flavor to the broth.
Can I make this soup in advance?
Yes, you can make this soup in advance. The flavors develop well when stored in the fridge, but keep in mind the rice cakes may soften over time. Reheat gently to preserve the texture.
How do I make this soup spicier?
If you like heat, you can add more thinly sliced red chili peppers to the broth or sprinkle some gochugaru (Korean red pepper flakes) for an authentic spicy kick.
Can I make this soup vegetarian?
Absolutely! To make it vegetarian, simply omit the beef and fish sauce, and replace them with vegetable broth and tofu for a plant-based protein option.
