Tteokguk (Korean Rice Cake Soup)
This comforting Korean rice cake soup is traditionally enjoyed during the New Year. Thinly sliced rice cakes are simmered in a savory broth, then garnished with egg, beef, and seaweed for a complete and satisfying meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 679 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
beef marinade
- 150 gbeef sirloin, thinly sliced
- 1 tbspsoy sauce
- 0.5 tspminced garlic
- 0.5 tspsesame oil
- 0.25 tspblack pepper
Ingredients
- 500 grice cake, sliced, for tteokguk
- 8 cupbeef broth
- 1 tspvegetable oil
broth seasoning
- 2 tbspsoy sauce
- 1 tspminced garlic
- 0.5 tspsalt
garnish
- 2 pcsegg
- 2 gdried seaweed, roasted (gim), julienned
- 1 pcsgreen onion, sliced
Equipment
large pot · cutting board · knife · whisk · small bowl · pan
The method
Step by step
- 1
In a small bowl, combine the beef sirloin with the soy sauce, minced garlic, sesame oil, and black pepper. Mix well and let it marinate while you prepare other ingredients.
About 5 min
Cook’s note: Marinating for at least 10 minutes enhances the beef's flavor.
- 2
If your rice cakes are frozen or hard, soak them in cold water for 10-15 minutes until softened. Drain well before use.
About 10 min
Cook’s note: Soaking prevents the rice cakes from cracking during cooking and ensures even texture.
- 3
Heat the vegetable oil in a pan over medium heat. Add the marinated beef and cook until browned and fully cooked through, about 3-5 minutes.
About 5 min
Cook’s note: Do not overcrowd the pan; cook beef in batches if necessary for proper browning.
- 4
Transfer the cooked beef to a plate and set aside. In the same pan (no need to clean), add the beef broth and bring it to a boil.
About 5 min
Cook’s note: Scraping up any browned bits from the pan will add extra flavor to the broth.
- 5
Once the broth is boiling, add the soaked and drained rice cakes. Reduce the heat to medium and simmer, stirring occasionally, until the rice cakes are soft and chewy, about 5-7 minutes.
About 7 min
Cook’s note: The rice cakes will expand slightly when cooked through.
- 6
While the rice cakes are cooking, whisk the eggs in a small bowl. Heat a separate non-stick pan over medium-low heat. Pour in a thin layer of egg to make a flat omelet (jidan). Cook for 1-2 minutes per side until set.
About 4 min
Cook’s note: Cook the egg slowly to prevent browning and keep it yellow.
- 7
Remove the cooked omelet from the pan, let it cool slightly, then julienne it into thin strips for garnish.
About 2 min
- 8
Season the simmering soup with the soy sauce, minced garlic, and salt. Taste and adjust seasonings as needed.
About 1 min
Cook’s note: The broth should be savory but not overly salty, as garnishes will add more flavor.
- 9
Ladle the hot tteokguk into individual serving bowls. Garnish each bowl with the cooked beef, julienned egg, julienned dried seaweed, and sliced green onion.
About 1 min
Cook’s note: Arrange the garnishes attractively for a traditional presentation.
Per serving
Nutrition
- Calories
- 678.5kcal
- Protein
- 28.5g
- Carbs
- 110.2g
- Fat
- 13.5g
- Fibre
- 1.6g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tteokguk in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if needed.
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