Traditional Korean Tteokguk Recipe: Celebrate Lunar New Year with Rice Cake Soup

Ingredients

  • 2 cups sliced rice cakes (tteok)
  • 7 cups water
  • 200g beef brisket
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Seaweed sheets, cut into thin strips
  • 2 teaspoons sesame oil

Steps and instructions

  1. Soak the rice cakes in cold water for about 30 minutes, then drain.
  2. In a large pot, add the water and beef brisket, bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the beef is tender, about 1 hour.
  3. Remove the beef from the pot, let it cool, then shred into thin slices.
  4. In the same pot, add the soaked and drained rice cakes, minced garlic, and salt. Cook for about 10 minutes, or until the rice cakes become soft.
  5. While the rice cakes are cooking, in a small bowl, beat the eggs. Heat a non-stick pan over medium heat, add the beaten eggs, and cook until set. Flip over and cook the other side. Remove from the pan, let it cool, then cut into thin strips.
  6. Add the shredded beef, egg strips, and chopped green onions to the pot. Cook for another 2 minutes. Season with black pepper and sesame oil.
  7. Serve the soup hot, garnished with strips of seaweed sheets.

Tools for making

  • Large pot - for boiling the beef and cooking the soup
  • Non-stick pan - for cooking the eggs
  • Knife - for slicing the rice cakes, beef, green onions, and seaweed sheets
  • Cutting board - for chopping and preparing ingredients
  • Measuring cups - for measuring the water and rice cakes
  • Measuring spoons - for measuring the salt, black pepper, and sesame oil
  • Strainer - for draining the soaked rice cakes
  • Big spoon - for stirring and serving the soup

Recipe variations

  • Vegetarian option: Substitute beef brisket with mushrooms or tofu for a meat-free version.
  • Seafood variation: Add cooked seafood such as shrimp or clams to the soup.
  • Spicy version: Mix in some gochujang (Korean red chili paste) or gochugaru (Korean red pepper flakes) for a spicy kick.
  • Kimchi tteokguk: Add kimchi to the soup for a tangy and flavorful twist.
  • Cheese tteokguk: Sprinkle shredded cheese on top of the hot soup and let it melt for a cheesy variation.
  • Egg drop tteokguk: Instead of beating the eggs and cooking them separately, drop the beaten eggs directly into the simmering soup to create egg strands.
  • Vegetable addition: Include vegetables like spinach, carrots, or mushrooms for added texture and nutrients.

Recipe overview

Experience a taste of Korean tradition with this wholesome and comforting Tteokguk recipe. Tteokguk is a delicious Korean soup made primarily from slices of chewy rice cake (tteok) and rich beef broth, seasoned with garlic and sesame oil, and garnished with shredded beef, strips of egg, green onions, and seaweed. This hearty dish is traditionally enjoyed during Korean New Year celebrations but is also a popular everyday meal. This recipe will guide you through the process of making Tteokguk at home, from preparing the rice cake slices to garnishing the finished soup. Expect a deeply satisfying broth, the unique texture of the rice cakes, and a perfect balance of flavors that bring warmth and joy in every spoonful. Get ready to impress your guests with this authentic Korean delight!

Common questions

  1. How long does it take to soak the rice cakes? Soak the rice cakes for about 30 minutes.
  2. How long does it take to cook the beef brisket? Simmer the beef brisket for about 1 hour or until it becomes tender.
  3. How long should I cook the rice cakes? Cook the rice cakes for about 10 minutes, or until they become soft.
  4. How do I cook the eggs? Beat the eggs in a small bowl, cook them in a non-stick pan over medium heat until they are set, and then cut them into thin strips.
  5. How long do I cook the beef, egg strips, and green onions together? Cook them together for another 2 minutes after adding them to the pot.
  6. What should I garnish the soup with? Garnish the soup with strips of seaweed sheets.

Serving dishes and utensils

  • Pot - A large pot to cook the soup and boil the beef brisket.
  • Non-stick pan - To cook the eggs for slicing.
  • Knife - To slice the beef brisket, green onions, and seaweed sheets.
  • Cutting board - To chop the green onions and prepare the ingredients.
  • Strainer - To drain the soaked rice cakes.
  • Soup ladle - For serving the tteokguk.

Origin stories

Tteokguk is a traditional Korean dish that is often enjoyed during the Lunar New Year. It's a symbol of the celebration of a new year and the gaining of one more year in age. This dish is deeply rooted in Korean culture and carries a belief that one must eat a bowl of Tteokguk to officially become a year older. The white color of the rice cakes represents purity and cleanliness, while the round shape signifies a harmonious start to the new year. The soup's clear broth symbolizes a fresh start. Today, however, Tteokguk is enjoyed throughout the year as a warm, comforting meal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.