Tteokguk (Korean Rice Cake Soup)
Local name: 떡국
In short: Oval rice cake slices in a clear beef broth with egg ribbons and roasted seaweed, the soup Koreans eat on New Year's Day to gain a year. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h
- Resting
- 30 min
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 385 kcal
Tteokguk is the soup Korean families eat on New Year's morning, and the saying goes that a bowl adds a year to your age. Thin oval slices of white rice cake simmer in a clear beef broth, then get topped with strips of egg, seaweed and scallion. The white color stands for a clean start. The broth is simple, so use good beef and take time to skim it.
Instructions
- If the rice cakes are hard or frozen, soak them in cold water for 30 minutes and drain.
- Simmer the brisket with the water, onion, 2 whole garlic cloves and the whole scallion for 40 minutes, skimming the foam, until the beef is tender. Lift out the beef and strain the broth.
- Shred the beef along the grain and toss with 1 tsp soy sauce, the sesame oil, the minced garlic and a little pepper.
- Heat the oil in a nonstick pan over low heat. Pour in the beaten eggs and cook as a thin omelet for 2 minutes. Roll it up, let it cool and slice it into thin ribbons.
- Bring the broth to a boil and add the rice cakes. Cook for 5 to 8 minutes, until they float and are soft all the way through.
- Season the soup with the remaining soy sauce and salt to taste.
- Ladle into bowls and top with the shredded beef, egg ribbons, seaweed and sliced scallions.
Tips
- Skim the broth well while it simmers for a clear soup. Chilling it and lifting off the solid fat makes it cleaner still.
- For other popular versions, use chicken instead of beef, or add a few mandu dumplings with the rice cakes to make tteokmandu guk.
Questions and answers
Why do Koreans eat tteokguk on New Year's Day?
A bowl of tteokguk is said to add a year to your age. The white rice cakes also stand for a pure, fresh start to the year.
Can I use frozen rice cakes for tteokguk?
Yes. Soak frozen or stiff rice cakes in cold water for 30 minutes, drain, then cook them in the boiling broth until soft.
Can I make the broth ahead of time?
Yes. The broth keeps for 3 days in the fridge. Cook the rice cakes only just before serving, because they turn mushy if they sit in the hot soup.
How long does it take to make Tteokguk (Korean Rice Cake Soup)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Tteokguk (Korean Rice Cake Soup)?
About 385 kcal per serving, with 18 g of protein, 53 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 53 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
