Korean Rice Cake Soup, or Tteokguk, is a warm and comforting dish often enjoyed during the Korean New Year. It’s a simple but flavorful soup that consists of thin rice cakes cooked in a rich broth, typically made from beef or anchovies. Growing up, my family always made Tteokguk to celebrate the new year, believing that eating it would bring good luck and help us grow a year older. The rice cakes have a chewy texture that pairs perfectly with the savory broth, making each bite feel like a little celebration.
Ingredients for the Soup
To make Korean Rice Cake Soup, you’ll need a few basic ingredients. Start with some thinly sliced rice cakes, which you can find at most Asian grocery stores. For the broth, beef brisket or ground beef is common, but you can also use anchovy broth for a lighter version. The soup is flavored with garlic, soy sauce, sesame oil, and a pinch of salt. For garnishing, you can top it with a fried egg, green onions, and a sprinkle of seaweed.
The Cooking Process
Making Korean Rice Cake Soup is easier than it seems. First, simmer the beef in water to create the broth, then add garlic and soy sauce for flavor. Once the beef is tender, remove it and slice it into thin pieces. Add the rice cakes to the broth and let them cook until they’re soft and chewy. Then, return the beef to the soup and simmer for another few minutes. Finally, add a drizzle of sesame oil for that aromatic finish.
Serving and Enjoying
When the soup is ready, serve it hot with a garnish of a fried egg, green onions, and some seaweed. Korean Rice Cake Soup is best enjoyed while it’s still steaming, especially on cold days. It’s a dish that brings warmth to both the body and spirit, and it’s perfect for family gatherings or quiet moments at home. Whether for special occasions or a cozy meal, Tteokguk always feels like a comforting hug in a bowl.
Table of Contents
Chef’s Notes- Korean Rice Cake Soup
- Marinate the Chicken: For an extra burst of flavor, marinate the chicken pieces in soy sauce, lime juice, and a pinch of sugar for about 30 minutes before cooking. This step helps tenderize the chicken and infuses it with extra flavor.
- Adjust Spice Level: If you’re sensitive to heat, you can adjust the number of Thai chilies (siling labuyo) based on your tolerance. For a mild stew, omit the chilies or use only the long green chili. If you like it spicier, feel free to add more Thai chilies or a dash of hot sauce.
- Use Fresh Coconut Milk: If possible, opt for fresh or full-fat coconut milk for the creamiest texture. Canned coconut milk works well, but it can sometimes separate when heated, so stir often to maintain smoothness.
- Enhance with Coconut Cream: For an even richer stew, stir in a spoonful of coconut cream towards the end of cooking. This adds an extra layer of creaminess and depth of flavor.
- Add More Veggies: Boost the nutritional content by adding extra vegetables such as bell peppers, carrots, or zucchini. These can be added during the last 15 minutes of simmering.
- Serving Suggestions: This stew pairs wonderfully with steamed jasmine rice or crusty bread, which helps soak up the flavorful coconut sauce. For a gluten-free option, serve it with quinoa or cauliflower rice.
- Make Ahead: This dish can be made a day ahead and stored in the refrigerator, allowing the flavors to meld even more. Just reheat gently on the stove before serving.
Korean Rice Cake Soup
4
bowls45
minutes40
minutes350
kcal1
hour25
minutesGet ready to celebrate with our Authentic Korean Rice Cake Soup! Bursting with tender beef, chewy rice cakes, and a savory broth, this traditional dish is perfect for welcoming the New Year with warmth and prosperity. Whether you’re a seasoned chef or a kitchen novice, this easy-to-follow recipe will have you serving a comforting bowl of Tteokguk in no time. Imagine the delightful textures and rich flavors that make this soup a beloved favorite across Korea. Join countless others in savoring a dish that symbolizes fresh starts and good fortune—grab your ingredients and let’s create a memorable meal together!
Ingredients
- Garnishes
Egg strips made from cooked egg yolks and whites
- Proteins
1 pound thinly sliced beef brisket or flank steak diced into small pieces
2 large eggs separated
- Vegetables
4 cloves garlic finely minced
3 large green onions thoroughly washed and thinly sliced diagonally
1 red bell pepper finely chopped (optional)
- Broth Seasonings
7 cups water
1 tablespoon fish sauce or soy sauce adjusted to taste
1 teaspoon toasted sesame oil
1/2 teaspoon ground black pepper
1 tablespoon kosher salt
- Others
1 pound sliced rice cakes store-bought or homemade; if frozen, soak in cold water for 30 minutes and drain
2 teaspoons vegetable oil
1 sheet dried seaweed paper gim or nori, toasted and crushed into small pieces
- Alternative Ingredients:
Beef: Substitute with chicken or tofu for a vegetarian option.
Fish Sauce: Use soy sauce or tamari for a gluten-free version.
Rice Cakes: Substitute with fresh gnocchi or other chewy pasta for a different texture.
Beef Broth: Replace with anchovy or kelp stock for a seafood-based broth.
Red Pepper: Omit or use green pepper for a milder flavor.
Eggs: Use egg substitute or omit for a vegan version.
Directions
- Preparing the Broth: In a large, heavy-bottomed pot, bring 7 cups of water to a rolling boil over high heat. Add the diced beef brisket and minced garlic, allowing them to cook together for about 5 minutes. This initial boiling helps to infuse the broth with the aromatic flavors of the beef and garlic.
- Simmering the Soup: Reduce the heat to medium, cover the pot, and let the mixture simmer gently for 20 to 25 minutes. This slow cooking ensures the beef becomes tender and the broth rich in flavor. Taste the broth and adjust seasoning with salt as needed.
- Crisping the Seaweed: While the broth simmers, roast a sheet of dried seaweed in a pan over medium heat until it becomes bright green and crispy. Place the roasted seaweed in a plastic bag and gently crush it by hand. Set aside for garnishing later.
- Making Egg Strips: In two separate bowls, separate the egg yolks from the whites, adding a pinch of salt to each. Mix each with a fork until smooth. Heat a non-stick pan and add 1 tablespoon of vegetable oil, swirling to coat the pan evenly. Pour the egg yolk mixture into the pan, tilting to spread it thinly. Cook for about 1 minute, then flip and cook the other side for another minute. Remove from the pan and slice into thin strips. Repeat with the egg whites and set aside.
- Assembling the Soup: Add the prepared rice cakes to the simmering broth, stirring gently with a ladle to prevent sticking. Pour in the fish sauce and kosher salt, then cover the pot and cook for 7 to 8 minutes until the rice cakes float and soften. Gradually pour the egg whites into the soup, allowing them to cook for about 30 seconds without stirring.
- Final Touches: Stir in the toasted sesame oil, ground black pepper, and chopped green onions. Remove the pot from heat and ladle the soup into individual bowls. Garnish each serving with the prepared egg strips, crushed seaweed, and optional red pepper. Serve immediately with kimchi and additional side dishes if desired to prevent the rice cakes from becoming soggy.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 20g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 180mg
- Sodium: 900mg
- Potassium: 400mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 1500IU
- Vitamin C: 10mg
- Calcium: 80mg
- Iron: 3mg
FAQ- Korean Rice Cake Soup
Can I make Tteokguk without beef?
Yes! You can substitute the beef with chicken, tofu, or even mushrooms. For the broth, use vegetable or mushroom stock to keep it vegetarian or vegan-friendly.
Can I use frozen rice cakes?
Absolutely. If you’re using frozen rice cakes, make sure to soak them in cold water for 30 minutes before cooking to soften them. This will prevent them from becoming too tough.
How long can I store Tteokguk leftovers?
The soup can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the rice cakes will continue to absorb the broth and may become softer as it sits. You can always add a little water when reheating.
Can I make the broth ahead of time?
Yes, the broth can be made in advance and stored in the fridge for up to 2 days. Just reheat it before adding the rice cakes and finishing the soup.
Is there a way to make the soup spicier?
If you enjoy a bit of heat, you can add sliced red chili peppers to the broth while cooking, or top the soup with a drizzle of hot sesame oil for a kick. You can also include gochujang (Korean chili paste) or red pepper flakes for extra spice.
