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Recipes
Korean Rice Cake Soup (Tteokguk)
Recipe

18 INGREDIENTS • 10 STEPS • 1HR 30MINS

Korean Rice Cake Soup (Tteokguk)

5.0
1 rating
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!
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Korean Rice Cake Soup (Tteokguk)
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Tina Sawasdee at SideChef
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
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!
1HR 30MINS
Total Time
$11.55
Cost Per Serving
Ingredients
Servings
4
US / Metric
Tteok Korean Rice Cake
2 cups
Frozen Tteok Korean Rice Cakes, soaked, rinsed
Beef Brisket
8 oz
Beef Brisket, room temperature
fat trimmed
Dried Sea Kelp
2
Large Dried Sea Kelp
optional
Dried Anchovy
1/4 cup
Dried Anchovy
optional
Daikon Radish
1 1/2 cups
Daikon Radishes
cut into chunks
Scallion
3 stalks
Scallions
separate whites and greens, sliced greens for topping
Yellow Onion
1
Medium Yellow Onion, halved
Garlic
3 cloves
Garlic, peeled, crushed
Water
12 cups
Water
plus more for soaking
Sesame Oil
1/2 Tbsp
Sesame Oil, divided
Egg
3
Eggs, separated
Vegetable Oil
1 Tbsp
Vegetable Oil
Salt
to taste
Nori Sheet
5
Nori Sheets
cut into thin strips
Toasted White Sesame Seeds
1 tsp
Toasted White Sesame Seeds
optional
Kimchi
to taste
Kimchi
optional
Nutrition Per Serving
VIEW ALL
Calories
511
Fat
12.7 g
Protein
30.6 g
Carbs
70.3 g
Add to plan
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Korean Rice Cake Soup (Tteokguk)
Save
author_avatar
Tina Sawasdee at SideChef
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
Cooking InstructionsHide images
step 1
In a cotton soup bag, add Dried Sea Kelp (2) and Dried Anchovy (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).
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).
Tags
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Dairy-Free
Comfort Food
Shellfish-Free
Dinner
Rice
Korean
Soup
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