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RECIPE
18 INGREDIENTS 10 STEPS 1hr 30min

Korean Rice Cake Soup (Tteokguk)

Rice Cake Soup is a Korean traditional dish for celebrating the first day of the Lunar New year. It's so flavorful and brings in great fortune for the coming year. Tteokguk is a savory soup made from beef and other vegetables combined with the delicious sliced rice cake. We powered up the flavor with kelp and anchovies, plus egg and seaweed to make it perfect!
Korean Rice Cake Soup (Tteokguk) Recipe | SideChef
Rice Cake Soup is a Korean traditional dish for celebrating the first day of the Lunar New year. It's so flavorful and brings in great fortune for the coming year. Tteokguk is a savory soup made from beef and other vegetables combined with the delicious sliced rice cake. We powered up the flavor with kelp and anchovies, plus egg and seaweed to make it perfect!
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
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Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
1hr 30min
Total Time
$11.55
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 cups
Frozen Tteok Korean Rice Cakes , soaked, rinsed
8 oz
Beef Brisket , room temperature
fat trimmed
2
Large Dried Sea Kelp
(optional)
1/4 cup
Dried Anchovies
(optional)
1 1/2 cups
cut into chunks
3 stalks
Scallions
separate whites and greens, sliced greens for topping
1
Medium Yellow Onion , halved
3 cloves
Garlic , peeled, crushed
12 cups
Water
plus more for soaking
1/2 Tbsp
Sesame Oil , divided
3
Eggs , separated
1 Tbsp
Vegetable Oil
to taste
5
Nori Sheets
cut into thin strips
1 tsp
Toasted White Sesame Seeds
(optional)
to taste
Kimchi
(optional)

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Nutrition Per Serving

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CALORIES
511
FAT
12.7 g
PROTEIN
30.6 g
CARBS
70.3 g

Cooking Instructions

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Step 1
In a cotton soup bag, add Dried Sea Kelp (2) and Dried Anchovies (1/4 cup) .
Step 2
In a stock pot, add Water (12 cups) , Beef Brisket (8 oz) , the soup bag, Daikon Radishes (1 1/2 cups) , the white part of the Scallions (3 stalks) , Yellow Onion (1) , Garlic (3 cloves) , and a big pinch of Salt (to taste) . Bring to a boil.
Step 3
Once boiled, low the heat to medium. Cover with a lid on. Simmer for at least 1 hour or until the meat is tender. Make sure to skim off and discard the scum that floats on top.
Step 4
In a separate bowl of Eggs (3) white and yolk, season with Salt (to taste) and Ground Black Pepper (to taste) . Beat until combined.
Step 5
In a nonstick pan over medium heat, add Vegetable Oil (1 Tbsp) . Once hot, cook the egg white for about 1 minute on each side. Remove from the pan and set aside to cool down.
Step 6
In the same pan over medium heat, cook the egg yolk for about 1 minute on each side. Remove from the pan and set aside to cool down.
Step 7
On a cutting board, slice the egg white into thin strips. Repeat with the egg yolk and set aside.
Step 8
When the broth is ready, transfer the beef to a tray and let it cool down for a bit before shredding it. Then discard the cotton soup bag and vegetables. Season the broth with Light Soy Sauce (1/3 cup) , Salt (to taste) , Ground Black Pepper (to taste) , and Sesame Oil (1/2 Tbsp) . Stir to combine. Simmer over low heat.
Step 9
Once the beef is cool enough to touch, use forks or hand to shred the beef into small pieces. And season with Sesame Oil (1/2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) .
Step 10
Bring the broth to a boil, then add the soaked Tteok Korean Rice Cakes (2 cups) . Cook for 2-3 minutes or until the rice cake floats up. Serve with Toasted White Sesame Seeds (1 tsp) , Nori Sheets (5) , and Kimchi (to taste) .

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Nutrition Per Serving
Calories
511
% Daily Value*
Fat
12.7 g
16%
Saturated Fat
5.4 g
27%
Trans Fat
0.0 g
--
Cholesterol
157.1 mg
52%
Carbohydrates
70.3 g
26%
Fiber
5.5 g
20%
Sugars
4.1 g
--
Protein
30.6 g
61%
Sodium
1275.7 mg
55%
Vitamin D
0.7 µg
3%
Calcium
237.0 mg
18%
Iron
5.3 mg
29%
Potassium
426.2 mg
9%
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