Easy Tteokguk Recipe (Korean Rice Cake Soup)

Tteokguk, a classic Korean rice cake soup, is a must-have for Korean New Year’s Day. Made with soft, chewy rice cakes in a clear, flavorful beef and vegetable broth, this comforting dish symbolizes good fortune and new beginnings. Perfect for celebrations or cozy meals year-round!

Tteokguk, or Korean rice cake soup, is a comforting dish enjoyed on Korean New Year (Seollal). Made with thinly sliced rice cakes in a savory broth, this traditional soup symbolizes health, prosperity, and a fresh start.

Growing up in Korea, New Year’s Day was always special in our home. I still remember helping my mom slice the rice cakes and watching her prepare the broth, filling the kitchen with a warm, savory aroma. Now, I’m excited to share an easy way to make this beloved dish so you can enjoy it at home.

What is Tteokguk?

Tteokguk (떡국) is a traditional Korean soup made with oval-shaped slices of rice cakes, called tteok. These rice cakes are made from garaetteok, a long, cylindrical rice cake that is sliced thinly for this dish.

This comforting soup is deeply rooted in Korean New Year traditions. Eating tteokguk on New Year’s Day symbolizes a fresh start and is believed to bring good fortune and prosperity.

The white, oval-shaped rice cakes are thought to represent purity and the hope for a bright future. Additionally, enjoying a bowl of tteokguk is said to add a year to one’s age, marking personal growth and renewal.

It’s often served with mandu (Korean dumplings), which add extra heartiness to the dish and symbolize family unity and togetherness during the holiday.

Ingredients You’ll Need

• Beef: Brisket or flank steak works best for a lean, flavorful broth.
• Sliced rice cakes: Look for thin rice cake rounds or disks, either fresh or frozen. They are available in Asian markets or Korean stores. Look for rice cakes made with 100% rice flour.
• Stock ingredients: Radish, onion, garlic, and dried sea kelp (dashima) make a simple and umami-packed broth.
• Seasoning: Korean soup soy sauce (gukganjang), Korean tuna sauce, and sesame oil
• Egg garnish: Thin strips of cooked egg yolks and whites (jidan).
• Optional toppings: Crumbled seaweed (gim) and sliced green onions.

How to Make Tteokguk

Start your recipe with making a good Korean beef stock. A chunk of beef brisket makes a very flavorful broth.

Make the beef broth

Boil brisket or flank steak with radish, onion, garlic, and dashima (dried sea kelp) in water. Simmer for 1-2 hours.

As soon as the stock starts boiling, it’s crucial to take out the sea kelp and throw it away. Then, let the remaining ingredients simmer for 45-60 minutes on low heat.

After simmering, remove the beef, let it cool, and shred into thin strips. Strain the broth and season with soup soy sauce and salt to taste.

Flavor the broth to your liking with Korean soup soy sauce (guk ganjang), Korean tuna sauce, and a pinch of salt. Then, keep the broth warm until ready to serve.

Tear the beef into shreds and place them in a mixing bowl. Combine with Korean soup soy sauce, minced garlic, black pepper, sesame oil, and toasted sesame seeds. Mix everything thoroughly and set aside.

Cook the Rice Cakes

Soak the rice cakes in water for 15 minutes as you prepare the stock. Rinse and drain.

Boil the rice cakes in a separate pot of water until they float, about 5 minutes. Then, use a mesh strainer to drain them and transfer the rice cakes into a serving bowl.

Egg Garnish: Optional

Typically Koreans like to garnish tteokguk with egg white and egg yolk topping called jidan (지단) for a better presentation. It’s optional and it won’t affect the taste of the soup if you omit it. However garnishing with it will surely make your soup more appetizing and authentic.

Separate egg white and yolk. Beat each lightly. Heat a nonstick skillet with a little oil over medium-low. Pour the egg white into a thin layer, cook for about 1 minute on each side without browning. Repeat with the yolk.

Cut the cooked egg whites and yolks into short, thin strips of white and yellow.

Another option: If you prefer an easier egg garnish, simply beat the eggs in a bowl then pour it in a circular motion to the boiling soup at the end and heat through–similar way of making egg drop soup.

Assemble the Soup

Add cooked rice cakes to serving bowls. Pour the hot beef broth over the rice cakes. Top with shredded beef, egg garnish, crumbled seaweed, and green onions. Serve your rice cake soup immediately and pair it with kimchi for a perfect side dish.

Tips for the Best Tteokguk

1. Clear Broth: Boil the rice cakes separately to prevent the soup from becoming cloudy.
2. Soak the rice cakes before cooking: If your rice cakes are frozen or from a vacuum-sealed package, soak them in cold water to soften. If they are freshly made, soaking is not necessary.
3. Add Mandu (Dumplings): For a heartier meal, add Korean dumplings to the soup.

Why This Recipe Works

This method ensures a clear and flavorful broth by cooking the rice cakes separately. The broth stays clean and savory, while the rice cakes remain soft and chewy. It’s an easy way to enjoy an authentic Korean New Year’s dish.

Celebrate the New Year with a warm bowl of tteokguk. It’s simple to make, rich in tradition, and deliciously comforting!

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