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Korean Rice Cake Soup (4)

Delicious Korean Rice Cake Soup Recipe (Tteokguk)

Tteokguk (Korean Rice Cake Soup) is a warm, comforting dish traditionally enjoyed during the Lunar New Year (Seollal), symbolizing good fortune and longevity. Made with chewy sliced rice cakes (tteok) in a rich, savory broth, this dish is garnished with tender beef, egg ribbons, seaweed, and green onions. Perfect for a cozy meal, this recipe brings authentic Korean flavors to your table in just under an hour!

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale

For the Broth:

  • 6 cups water
  • 1 lb beef brisket or flank steak (or chicken for a lighter version)
  • 4 cloves garlic, crushed
  • ½ small onion
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • ½ teaspoon black pepper
  • 1 teaspoon sesame oil

For the Soup:

  • 2 cups sliced rice cakes (tteok) (fresh or soaked if frozen)
  • 2 eggs, beaten
  • 1 sheet seaweed (gim), cut into thin strips
  • 2 green onions, sliced
  • 1 teaspoon toasted sesame seeds

Instructions

1. Prepare the Broth

  1. In a large pot, bring 6 cups of water to a boil. Add beef, garlic, and onion, then reduce to a simmer.
  2. Cook for 1 hour, skimming off impurities as needed.
  3. Remove the beef, shred it into thin slices, and set aside. Strain the broth and return it to the pot.

2. Cook the Rice Cakes

  1. Bring the broth to a gentle boil. Add the sliced rice cakes and let them cook for 2-3 minutes until they float.

3. Final Touches

  1. Slowly drizzle the beaten eggs into the soup while gently stirring to create silky egg ribbons.
  2. Add the shredded beef back into the pot. Season with soy sauce, sesame oil, salt, and black pepper to taste.

4. Garnish & Serve

  1. Ladle the soup into bowls and garnish with seaweed strips, green onions, and toasted sesame seeds. Serve hot and enjoy!

Notes

  • For a vegetarian version, replace the beef broth with mushroom-kelp broth and add tofu instead of beef.
  • To make it spicier, mix in gochujang (Korean red chili paste) or add a spoonful of kimchi.
  • Storage Tip: Leftover Tteokguk can be refrigerated for up to 2 days, but the rice cakes may soften further.
  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Boiling
  • Cuisine: Korean
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (~350g)
  • Calories: 380 kcal
  • Sugar: 1g
  • Sodium: 950mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 20g
  • Cholesterol: 90mg

Keywords: Korean rice cake soup, Tteokguk recipe, Korean New Year soup, rice cake soup, how to make Tteokguk, traditional Korean soup