Beyond Kimchee

Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes

  • Home
  • About
  • Contact
  • Recipes
    • Korean Recipes
      • Appetizers
      • Salads
      • Main Dishes
      • Soups, Stews, and Porridge
      • Side Dishes
      • Noodle Dishes
      • Rice Dishes
      • Kimchi
      • One Dish Meals
      • Desserts and Drinks
    • Korean Fusion Recipes
    • Asian Recipes
      • Chinese Recipes
      • Japanese Recipes
      • Southeast Asian Recipes
      • Other Asian Recipes
    • Western Recipes
      • Breakfasts
      • Appetizers and Salads
      • Main Dishes
      • Side Dishes
      • Desserts and Baking
      • Drinks
    • Easy and Simple Recipes
    • Gluten Free Recipes
    • Holiday Recipes
    • Vegetarian and Vegan Recipes
    • Browse by ingredient
  • Travel
  • My Cookbook
You are here: Home > Archives > Recipes > Korean Recipes > Soups and Stews > Rice Cake Soup, the Korean way of new beginning

Rice Cake Soup, the Korean way of new beginning

January 3, 2011 by Holly Ford 12 Comments

Korean Rice Cake Soup

Happy New Year! The year of Rabbit, yeah!
I stayed up after midnight to welcome the year 2011. There were some regrets that I have left behind in year 2010 but decided not to look back. I already have set my new resolutions to accomplish this year, which is basically renewing the old ones…, LOL!  I’m looking forward to have another new beginning to be unfold in front of my eyes. I am just happy to live on this earth full of interesting things.

When I was a kid, New Year’s day is the day we earn lots of money. We put on new clothes and go visit relatives, bow in full to them. We call it 세배(sebae). You lower your whole body to the ground to show them respect. In return, grandparents, uncles and aunts pay money to us. I used to earn over $100 each year after back breaking bowing business. I came from big family with lots of relatives.

Food is a big part of the festive day of New Year. We make dumplings, rice cakes of all kinds, braised beef ribs, all kinds of pan fried cakes and fritters, steamed fish, etc. I remember very long long table my mother had. Full of many dishes on the table we all mingled with our uncles, aunts, and cousins,  enjoying and celebrating the new beginning together. Our family tradition after the meal was Karaoke. My dad used to record our singing and replayed that tape for us to listen. We laughed and made jokes of each other. I think my family was glad that I desired cooking more than singing.

I made the rice cake soup, 떡국 (Ddukgook) on New Year’s day. It is very easy to make with a few ingredients. For any soups, the most important thing is the stock. I use beef brisket for the stock, but with a hint of some dried sea kelp and anchovies added. If you are not a big fan of anchovies, you can skip them. Sliced rice cakes can be easily found in most Korean groceries, some as frozen, or some fresh.

Main ingredients are; sliced rice cakes, beef brisket, onion, black peppercorn, anchovies, dried sea kelp(kombu), green onions, eggs, and garlic which I forgot to add in the picture.


These are for seasoning the soup. Mirim(sweet rice wine, you substitute with regular rice wine or skip it), Korean soy sauce, sesame oil, pepper and salt.

Let’s make the stock first. Have them bath all together; beef, anchovy(optional), sea kelp, onion, peppercorn, and rice wine in a pot. The party has just begun.

When they come to boil, remove the sea kelp. She needs to go home (it gets slimy if cooked too long). Reduce the heat to low and simmer for 30 minutes, covered. This will make very flavorful stock.

Meanwhile soak your main actress in the water for 15 minutes, drain and set aside. If your cake is made fresh (soft to touch), no need to soak.

When the stock is done, drain and discard everything except the beef.

Cool the beef for a few minutes and shred them into desired sizes.

Beat eggs lightly and set aside.

Bring the stock back into pot and let it boil again and add the drained rice cake. The cakes will sink to the bottom of the pot, so stir them with a spoon. Add the reserved beef at this point.

You will see some scum floating on top, remove it using a spoon. When the rice cakes are done, they will float to the top.

Reduce the heat to medium low, add Korean soy sauce and chopped garlic.

Add beaten eggs in swirling motion but do not stir the soup.

Add green onion, sesame oil, and season with salt and pepper to taste. Done!

Garnish the soup with some toppings.
Roasted seaweed slices are excellent choice to add, but chili or mushrooms are good too.
Gather up the crowds and serve the soup immediately. If you have Kimchee as side dish you are one sensible chef. They must go together.

Eat, celebrate, and share wise goals for the new year with each other.
There is nothing like having family together on the day of new beginning.
I have my kids and the piano man to set 3 goals to accomplish this year.
We talked about their realistic goals.
Then,
They asked me what my goals are,
So I answered,
“My goal is to remind you to accomplish your goals“

Happy New Year!

Korean Rice Cake Soup

 

Rice Cake Soup (tteok-guk)

Holly Ford
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr

Ingredients
  

For the stock:

  • 9 cups water
  • 1 lb beef brisket
  • 5-6 dried large anchovies optional
  • 3 medium dried sea kelp rinsed
  • 1 Tbsp black peppercorn
  • 1 small onion diced
  • 1 Tbsp rice wine

For the soup:

  • 2 lb rice cakes soaked in water for 15 minutes and drained
  • 2 Tbsp Korean soy sauce
  • 2-3 eggs lightly beaten
  • 2 green onions chopped
  • 1 garlic chopped
  • 1 tsp sesame oil
  • salt and pepper to taste
  • roasted seaweed chili slices, or mushroom slices for garnish (optional)

Instructions
 

  • To make the stock, combine all the ingredients in a large pot and bring to boil. Remove the sea kelp, reduce the heat to low, cover with lid and let it simmer for 30 minutes. Drain the stock and discard all except the beef. Shred the beef into desired size and set aside.
  • To make the soup, bring the stock to boil again. Add the rice cakes and reserved the beef, stir. There will be some scum forming on the soup, remove with a spoon.
  • When rice is fully cooked they will float to the top. Reduce heat to medium low, add chopped garlic and Korean soy sauce. Add the beaten eggs in swirling motion, add green onion, sesame oil, salt and pepper to season. Remove from heat and serve immediately with some Kimchee on the side.
  • Garnish the soup with some roasted seaweed slices or chili if you desire.

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Filed Under: Archives, Korean Recipes, Recipes, Soups and Stews

« Gingersnap Cookies, do you believe?
Korean ingredients, the basics »
simply-korean-300x250

Comments

  1. the indolent cook says

    January 3, 2011 at 6:32 am

    I've heard of rice cake soup but have yet to try it. Looks so good! Happy new year!

    Reply
  2. [email protected] box of kitchen says

    January 3, 2011 at 7:00 am

    Happy New Year! May you and your family blessed with more deliciousness this year!
    Btw, I`ve finally bought ddukppoki and gochujang last week. Can`t wait to try out your recipe!

    Reply
  3. Guest says

    January 3, 2011 at 7:41 am

    This looks absolutely delicious! I will definitely make it soon. Seems to be perfect for the cold days we are having here. Thanks for posting!

    Reply
  4. Tastes of Home (Jen) says

    January 6, 2011 at 1:57 am

    I love ddukguk! Always so comforting 😀 Happy New Year to you and your family!

    Reply
  5. Guest says

    January 9, 2012 at 5:26 pm

    Hi! This looks soo good but I can't find any dried sea kelp around. Is there any substitute? 

    Reply
  6. beyondkimchee says

    January 10, 2012 at 3:21 pm

    You can leave it out. The anchovies and onions will make the flavor.

    Reply
  7. Jane says

    January 31, 2014 at 1:03 am

    Have just stumbled on your website looking for a ddukguk recipe for celebrating New Year – this is by far the best out there! Will be enjoying for dinner tonight (Happy Year of the Horse) and am already making plans for when the family will be eating kimchi stew….thanks. From the Aussie who loves eating (and is learning to cook) Korean!

    Reply
  8. Nhung says

    June 6, 2014 at 6:05 pm

    Hello :3

    I’ve tried your other rice cake soup recipe and it was delicious, so I thought about cooking this one for my mother after she comes back from her holiday trip. However, I won’t be home during the day. Do you think I could make this soup the day before and leave it for her to heat it up later? Would the rice cake survive soaking in the soup for several hours? Or could you recommend me another way how I can prepare this dish?

    Thank you ever so much! You are reall the best <3

    Love,

    Nhung

    Reply
    • Holly says

      June 6, 2014 at 7:22 pm

      Hi Nhung
      Unfortunately you can make this recipe with rice cakes in the soup head of time. The rice cakes will get very soggy. If I were you, I will make the stock, simmer and shred the beef ahead of time. Then all you have to do is to heat the stock with beef and add rice cakes to cook together (add the eggs at the last minute). It will still take some time to prepare but a lot shorter than starting from the beginning.
      Hope this helps.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

Hi and welcome!

I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

Learn more →

Stay in Touch

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

DON'T MISS A RECIPE

Enter your email address to receive recipes and new post updates


logo
Food Advertising by
Beyond Kimchee

DON'T MISS A RECIPE

Enter your email address to receive recipes and new post updates



Navigation

  • Home
  • About
  • Contact
  • Recipes
  • Pantry
  • Travel

Copyright © 2021 BeyondKimchee · Implemented by WPopt