Rice Cake Soup (Tteokguk)

⏰ Prep Time: 10 m      
🍳 Cook Time: 25 m                                                                               

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Tteokguk (떡국) : Rice Cake Soup

Tteokguk (떡국) is the ultimate New Year’s dish in Korea, traditionally enjoyed on Seollal, the first day of the Lunar calendar. Think of it as the Korean equivalent of turkey at Christmas in the United States. Savory, warm, and hearty, it’s the perfect way to prepare yourself for all the adventures the new year has in store. 

When I was younger, my mom would spend hours—sometimes an entire day—boiling ox-bones to create a rich, flavorful broth for this important ritual dish. But ox-bones aren’t exactly something you’ll find in Dutch supermarkets. Ok, let me be honest with you. I’m just not a superwoman like my mom. So, I’ve come up with a version of Tteokguk that’s just as satisfying but much easier to make using ingredients you can easily find. Let’s get cooking! 

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At a Glance🔍

• Type: Soup
• Flavor: Savory
• Origin: Korean cuisine
• Portions: 2-3 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes

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Ingredients 🥩🧄🧅

Let’s be honest—I’m not about hunting down specialty ingredients, and I bet you aren’t either. So, I’ve linked the products I used (highlighted) to make your life easier.

• Beef loin: 140g
• Garlic: 2 cloves
• Spring onion: 1/2 stalk
• Egg: 1
• Cooking oil: 1 tsp
• Salt: 1 tsp
• Ground black pepper: as much as you like
• Soy sauce: 1 tsp
• Fish sauce: 3 tbsp
• Rice cake (Garae Tteok): 400g*
• Dumplings (Mandu): optional, as much as you want**
• Dried seaweed paper: optional, as much as you want**

* Traditionally, dish-shaped rice cakes are used, but they’re not available in Dutch supermarkets. Don’t worry—you can use Tteokbokki rice cakes from Albert Heijn. They’re essentially the same, just shaped differently. I used two packs included in one Ttoekbokki package.

** Dumplings and seaweed are optional but highly recommended. They’ll take your Tteokguk to the next level, and trust me, it’s worth it!

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Recipe 📓

1. Marinate the beef: Cut the beef (140g) into bite-sized pieces and marinate with 1 tsp soy sauce and a sprinkle of ground black pepper.

2. Prep the rice cake: Soak the rice cake (400g) in a bowl of cold water until the step 7. 

Caution💥If you think your Ttoekbboki rice cake is too thick, you can cut into smaller/thinner pieces. I've got a big mouth. So this Ttoekbboki rice cake (3cm * 1cm per piece) was good. 

3. Chop the aromatics: Slice the spring onion (1/2 stalk) into small pieces and mince the garlic (2 cloves).

4. Prepare the egg garnish: Crack the egg into a bowl and whisk the yolk and white together—no salt needed. Heat a pan, pour in the egg mixture, and spread it thinly, like making a crepe. Once cooked, slice into your desired shape and set aside.

5. Cook the beef: Heat a pot with 1 tsp of cooking oil and stir-fry the marinated beef.

6. Make the broth: When the beef is halfway cooked, add 1L of water and 3 tbsp of fish sauce. Bring it to a boil and skim off any foam that forms on top to keep the broth clean and odor-free.

7. Add the main ingredients: Add the rice cake, dumplings (if using), sliced spring onion, and minced garlic. Season with 1 tsp of salt and ground black pepper to taste. Adjust the seasoning with more fish sauce or salt if needed. If the broth is too salty, simply add more water. Save some beef and green onion if you want to garnish the soup beautifully later.

8. Simmer: Boil the soup for about 10 minutes. The rice cakes and dumplings will float when they’re ready. I like my broth thicker and the rice cakes softer, so I simmered it for another 5 minutes. Adjust the cooking time based on your preferred consistency.

9. Serve and enjoy: Ladle the soup into bowls and garnish with sliced egg, green onion, dried seaweed paper, and beef. Enjoy your hearty Tteokguk! And remember, after eating this, you officially become one year older. 🎉