Tteokguk. Korean New Year rice cake soup

On new year's day or on lunar new year Seollal, it's tradition to eat Ttoekguk. Made with a mild clear beef broth and chewy white rice cakes and egg garnish. The coin shape rice cakes represents good fortune and a symbol of getting one year older. The clear broth symbolizes a clean slate for first day of the new year. While it was a ceremonial dish at one point, Koreans love to eat this anytime they crave a comforting clear broth soup. Think of the flavor profile  as a variation of Pho soup made with rice cakes instead of noodles. You can add various spice topping like Kimchi and toasted seaweed to complete your meal.

Ingredients. 4 servings

4 cups rice cake (available at HMart or Asian Markets)

1 pound stew beef/brisket

1 yellow onion

6 green onion

5 cloves of garlic

1 tablespoon sesame oil

3 tablespoon soy sauce

1 teaspoon sugar

1 packet of toasted seaweed snack

2 eggs beaten

optional toasted sesame seeds garnish

salt and pepper to taste


Cooking directions

Soak the meat in cold water for a 1/2 hour to 1 hour to drain out impurities.

Soak the rice cakes in cold water.


To start the broth take 6 cups of cold water and add the meat, whole onion and 2 whole garlic cloves and bring to a boil, reduce to simmer. Cook for 30 - 45 minutes until a clear broth forms. Clear our any foam or impurities. Drain out the meat and veggies. Discard the veggies and let the meat rest.

Season the broth with salt and pepper and 1 tablespoon of soy sauce for extra seasoning. Bring the clear broth to a slight boil.

Drain the rice cakes, and add to the boiling broth, reduce heat to simmer and let rice cake cook until soft. 5 - 8 minutes. They are already cooked and so you just need to warm it up and make it soft. Do not overcook.

Garnish. Prepare the garnish before you add in the rice cake to the broth.

Shred or chop the cooked meat and place in a bowl. Add 2 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 teaspoon sugar and 1 teaspoon of minced garlic. put in a separate bowl. Garnish with toasted sesame seeds.

Finely dice green onions and put in a separate bowl.

Beat the eggs and season with salt and pepper. Prepare a nonstick frying pan with canola oil on low heat. Pour a very a thin layer to the pan and move around the pan for an even coat. Once the egg is set, remove and place on the cutting board. Roll the egg omelette and cut in 1/4" slices. Place in a separate bowl.

 Take a seaweed snack packet and finely slice 1/4" pieces using a scissor. Please in a separate bowl.

Place cooked rice cakes and broth to a bowl. Add your toppings and serve with a side of kimchi.  













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