Go Back

Tteokguk Rice Cake Soup Recipe - A Comforting, New Year Classic

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound beef brisket or shank (or use flank for a quicker option)
  • 10 cups water, divided
  • 1–1.25 pounds sliced tteok (Korean rice cakes for soup)
  • 3–4 cloves garlic, smashed
  • 2 tablespoons soy sauce (plus more to taste)
  • 1 teaspoon fine sea salt (adjust to taste)
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 2–3 scallions, thinly sliced
  • 1 sheet roasted seaweed (gim), crumbled or cut into thin strips
  • 1 teaspoon toasted sesame oil (optional)
  • 1–2 teaspoons fish sauce (optional, for depth)
  • Sesame seeds (optional, for garnish)

Method
 

  1. Soak the rice cakes: Rinse the sliced tteok under cold water, then soak in a bowl of cool water for 10–15 minutes. This helps them cook evenly and prevents sticking.
  2. Make the broth base: Add the beef, 9 cups of water, and the smashed garlic to a large pot. Bring to a boil, skimming off foam for a clear broth.
  3. Simmer gently: Lower the heat and simmer for 60–80 minutes, until the beef is tender. You should have a clean, beefy broth.
  4. Season the broth: Remove the beef and garlic. Slice or shred the beef. Add soy sauce, salt, and black pepper to the broth. Taste and adjust. A splash of fish sauce can add extra depth.
  5. Prep the eggs: Beat the eggs with a pinch of salt. You can either drizzle them in for ribbons or make a thin omelet to slice into strips (gyeran-jidan style).
  6. Cook the tteok: Bring the broth back to a gentle boil. Drain the soaked rice cakes and add them to the pot. Cook 3–5 minutes, until they float and turn slightly translucent but still hold shape.
  7. Add the eggs: For ribbons, slowly drizzle beaten eggs into the gently simmering soup while stirring in one direction. For omelet strips, cook a thin egg sheet in a pan, then slice and add on top when serving.
  8. Finish the soup: Stir in sliced scallions and sesame oil (if using). Add the shredded beef back to the pot to warm through.
  9. Garnish and serve: Ladle into bowls. Top with crumbled roasted seaweed, extra scallions, sesame seeds, and a few grinds of black pepper. Serve hot.