Tteokguk (Korean Rice Cake Soup)

Name: Tteokguk (Korean Rice Cake Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 400 g Sliced rice cakes (tteokguk-tteok); 100 g Beef (brisket or ground); 2 Eggs; 1 Green onion; 1 sheet Nori; 1 tbsp Soup soy sauce (guk-ganjang); 1 tsp Minced garlic; 1 tsp Sesame oil; 1 to taste Salt & pepper; 1.2 L Water; 10 Dried anchovies; 1 piece Kombu (dried kelp)

Korean rice cake soup: oval rice cakes simmered in anchovy or beef broth, topped with egg ribbons and nori. Eaten at Lunar New Year (it 'adds a year'), and ready in 30 minutes once you have the rice cakes.

Ingredients

3servings

Sliced rice cakes (tteokguk-tteok) · soaked 30 min in cold water400 g
Beef (brisket or ground) · sliced or minced100 g
Eggs · for the garnish2
Green onion · sliced1
Nori · crumbled, to garnish1 sheet
Soup soy sauce (guk-ganjang)1 tbsp
Minced garlic1 tsp
Sesame oil1 tsp
Salt & pepper1 to taste
Broth
Water1.2 L
Dried anchovies · or beef broth10
Kombu (dried kelp) · 10cm1 piece

Steps

Soak the rice cakes in cold water 30 minutes (longer if hard). Make broth: simmer water with anchovies and kombu; once boiling, remove the kombu, simmer 10 minutes more, then remove the anchovies.
⏲ 15 min
Make egg garnish: separate the whites and yolks (or not), fry into thin sheets, and slice into ribbons.
⏲ 5 min
Season the beef with sesame oil, soy, and garlic and lightly stir-fry in the pot (if minced, you can add it straight to the broth).
⏲ 3 min
Pour in the strained broth, season with soup soy sauce, and bring to a boil.
⏲ 2 min
Add the soaked rice cakes and cook 5–7 minutes until soft and floating (don't overcook or they go mushy).
⏲ 7 min
Add the green onion and adjust with salt and pepper. Serve topped with egg ribbons and nori.
⏲ 2 min

Tips & Variations

Variations

Tteok-mandu-guk: Add dumplings for a heartier soup.
Beef vs anchovy vs bone broth: Choose your broth (bone broth is richer).
Chicken or seafood broth: Clams or oysters for a clean, briny version.
Egg-drop style: Swirl beaten egg into the boiling soup instead of ribbons.

Tips

Pre-soak the rice cakes so they cook fast and keep the broth clear.
Add the rice cakes last and don't overcook (they turn mushy and thicken the broth).
Use soup soy sauce for color and seasoning; finish with salt if needed.
Skim the foam as it rises for a clear broth.
Egg ribbons, nori, and pepper are the classic festive garnish.

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