Happy New Year! For Koreans, auspicious food for a prosperous New Year is definitely tteokguk (떡국) — rice cake soup!
Tteokguk is a soup made with sliced rice cakes, usually in beef broth. It’s a traditional must-eat New Year’s dish. It’s made with garaetteok, which is unsweetened and shaped like a long cylinder. For the soup, garaetteok is sliced into thin oval shapes. The white oval shape symbolizes a bright and prosperous new year.
Growing up, I always loved to eat long steaming garaetteok that my mother used to bring home from a rice cake mill to prepare for the New Year’s feast. She would wait a couple of days for the garaetteok to turn hard before slicing them into thin oval slices. These days, pre-sliced gareatteok is widely available all year around, making the soup preparation much easier.
Often, I add mandu (Korean dumplings) to tteokguk, in which case the soup is called tteok-manduguk. You can use any kind of mandu in the soup. My favorite is kimchi mandu because of its pungent flavor and crunchy texture, which I think adds a nice contrast to the mildly flavored broth and soft rice cake slices.
This starchy and soothing bowl of soup is not only a New Year’s tradition but is a classic comfort food any time of the year!
More tteokguk recipe:
Gul tteokguk (Oyster rice cake soup)
Have you tried this tteokguk recipe? Please rate the recipe below by either clicking the stars in the recipe card or in the comment section! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.
Tteokguk (or dduk guk) is Korean rice cake soup! This starchy and soothing bowl of soup is not only a New Year's tradition but is classic comfort food any time of year!
- 1/2 pound 230 grams beef brisket (양지머리)
- 1/2 medium onion
- 5 – 6 cloves of garlic
- 3 scallions – white parts
- 1 – 2 tablespoons soup soy sauce
- Salt and pepper to taste
- Beef removed from the broth
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- salt and pepper
- 1 egg
- 1 scallion
- 1/2 sheet gim nori
- 4 cups sliced garae tteok rice cake
- Soak in cold water for 10 to 20 minutes if hardened.
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In a large pot, bring the meat, onion, scallions and garlic to a boil in 14 cups of water. Reduce the heat to medium low, and skim off the scum. Simmer, covered, until the meat is tender enough for shredding, 1 to 1-1/2 hours. Remove the meat and cool. Discard the vegetables. Stir in soup soy sauce, salt and pepper to taste.
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Cut the cooled beef into 1 – 1 1/2-inch wide strips, shred, and combine well with garlic, sesame oil, and salt and pepper to taste.
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To make egg garnish (jidan), separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.)
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Roll each egg crepe, and slice into short thin strips. Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. Cut into thin 1 1/2-inch strips with kitchen shears, or simply crush them with hands.
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Return the broth to a boil. Add the rice cake slices and boil until soft, usually about 5 – 8 minutes. Ladle the steaming soup into individual bowls and garnish with the shredded beef, egg, scallion and gim strips.
- Although egg jidan is a classic garnish for tteokguk, a common alternative is to drizzle a lightly beaten egg over the boiling soup right before turning the heat off. Or you can omit the egg part entirely if you like.
- If you don't like your soup too thick and starchy, you can parboil the rice cake slices in the boiling water until soft, drain, and then add to the soup.
- If you want to add some mandu (dumplings), you can drop them in along with the rice cake slices, stirring gently so they don’t stick to the bottom of the pot. Boil until all of them float, and continue to cook for another minute or two. You can also steam mandu or cook in boiling water separately, and add to the soup when the rice cake is softened. This method will keep the soup from becoming too thick from all the starch released from the rice cake and mandu.
You may also like:
Gul Tteokguk (Oyster Rice Cake Soup)
Gungjung Tteokbokki (Korean Royal Court Rice Cake)
Tteok Sanjeok (Skewered Rice Cake with Beef and Vegetables)
Tteok Mandu Guk (Rice Cake Soup with Dumplings)
Soupy Tteokbokki (Spicy Braised Rice Cake)
Manduguk (Korean Dumpling Soup)
Kimchi Mandu (Kimchi Dumplings)
Bukeoguk (Dried Pollock Soup)
looks tasty and happy new year
Happy New Year, Hyosun! The soup looks gorgeous and I’m glad you posted it once more. I love rice cakes (I had once a Korean dish at a Korean friend’s house: rice cakes with lots of gochujang; it was extraordinary) and I should cook it more often.
Thanks! 😀 I have tons of leftover stock now too, so I’m going to be making jjigaes and tteokbokki!
Thanks for coming by! Enjoy!!
I tried this and my family likes it. Thanks for sharing the recipe 🙂
Hi. this soup looks really good. i was just wondering, can we try this with rice noodles also instead of the rice cake? thanks so much 😀
Sure, but it would be a completely different soup.
You are Great!!! Thank you so much!
Thank you, Jake!
Thank you for all your recipes. They’re exactly how my mom makes them and it always reminds me of home!
aww that’s great to hear, Esther! I am glad to be helpful. Cheers!
Hi there! I’m so glad I found you! I was wondering if you knew how to make a drink my halmony used to make. It’s a sweet rice drink, I can’t remember the name but I used to drink it all the time when I lived in Daegu.
I’m glad you found me as well! It’s called sikhye (식혜). I will add it to my to-do list.
Am I able to freeze this soup if I made too much? I don’t know if the rice cakes will get soggy or chewy if I do.
Rice cakes will get soggy in the soup and will not freeze well once boiled. You can remove them from the soup and store separately in the fridge for 2 to 3 days. Just boil them together when needed.
I have been craving my mom’s tteokguk for so long. This is the perfect recipe I can make myself until I can visit her and have some Korean mom home cooking!
My daughter did the same thing today. She made this tteokguk herself since she couldn’t have her mom’s tteokguk living away from home. Enjoy!
Thanks for the recipe! I tried it for the first time today and it turned out to be ok. Just that I forgot to add soy sauce and I substituted sesame oil with olive oil for the beef cos I dont have it at home!
Can the broth be made day before? Is it ok to cook the brisket & season it the day before? Then add duk the next day?
Yes it can be. It’s commonly done that way, especially on holidays when preparing lots of foods. Enjoy!
The instructions for the egg are confusing me. Can you give me some more details?
Happy New Year! Made this soup today and my family enjoyed it!
Happy New Year! That’s great. Thanks for letting me know and for the great review!
Hello,
Can you substitute the gukganjang with something else? Regular (gluten free) soy sauce? My kids are allergic to wheat and also fish sauce.
Thank you!
a little bit of regular soy sauce is okay but not the same amount as gukganjang. Just use a little bit and season with salt.
Hello! If I wanted to make this in my Instant Pot, how much water should I use per 1/2 lb of beef brisket? (I’m hoping to cook a whole pound of beef brisket and have leftover broth to save for future.)
<3
I’d say 8 cups. Really there are no rules. Try it with 8 cups and see how it comes out. You can always adjust next time.
Can you use a boiled pot roast or does it have to be made with brisket?
You can use any part of beef.