Tteokguk

Tteokguk is a comforting Korean soup of tender oval rice cakes in a light, savoury beef broth. This beginner-friendly version is finished with silky egg ribbons, fragrant sesame, fresh spring onion, and crisp nori for a clean yet deeply satisfying bowl.

Nutrition · per serving

355kcal

19gProtein

33gCarbs

15gFat

1gFiber

2 servings

Ingredients

12 items

Broth base

beef broth900 ml

lean beef, thinly sliced120 g

garlic, minced8 g

soy sauce15 ml

sesame oil5 ml

Soup and garnish

sliced rice cakes (tteokguk tteok)250 g

egg1 large

spring onion, thinly sliced20 g

roasted nori, cut into thin strips2 g

soy sauce10 ml

salt2 g

ground black pepper0.5 g

Tips

•For the best texture, use fresh or refrigerated tteokguk tteok; if using frozen, soak a little longer until the slices separate.
•A clear soup depends on gentle simmering rather than a hard boil after the broth is added.
•You can whisk a pinch of salt into the egg for more even seasoning, but keep the broth lightly seasoned first because soy sauce and beef broth vary in saltiness.
•Traditionally, tteokguk is served on Seollal (Korean New Year), often with additional garnishes such as julienned egg omelette or extra beef strips.

Steps

1
If the rice cakes are firm or refrigerated, soak them in cold water for 10 minutes while you prepare the rest. Thinly slice the spring onion, mince the garlic, cut the nori into fine strips, and beat the egg until smooth.
250 g sliced rice cakes (tteokguk tteok)20 g spring onion, thinly sliced8 g garlic, minced2 g roasted nori, cut into thin strips1 large egg
2
Heat a medium pot over medium heat. Add the sesame oil, then the sliced beef and minced garlic. Stir-fry for 1-2 minutes until the beef loses its raw colour and the garlic smells fragrant; do not brown the garlic deeply or it can taste bitter.
5 ml sesame oil120 g lean beef, thinly sliced8 g garlic, minced
3
Pour in the beef broth and add 15 ml soy sauce. Bring to a boil, then reduce to a gentle simmer for 5 minutes, skimming off any foam for a clearer soup.
900 ml beef broth15 ml soy sauce
4
Drain the rice cakes if soaked, then add them to the simmering broth. Cook for 4-5 minutes, stirring once or twice so they do not stick, until the slices turn soft and slightly translucent but still pleasantly chewy.
250 g sliced rice cakes (tteokguk tteok)
5
Slowly drizzle in the beaten egg in a thin stream while gently stirring the soup to create soft ribbons. Season with the remaining 10 ml soy sauce, salt, and black pepper. Simmer for 30-60 seconds, just until the egg is set.
1 large egg10 ml soy sauce2 g salt0.5 g ground black pepper
6
Ladle the soup into bowls and finish with spring onion and nori on top. Serve immediately while the rice cakes are tender and the broth is hot and clear.
20 g spring onion, thinly sliced2 g roasted nori, cut into thin strips

Origin & History

Tteokguk is a traditional Korean rice cake soup most closely associated with Seollal, the Lunar New Year. Eating a bowl is symbolically linked with gaining a year in age and starting the year with a clean, nourishing meal. Regional and family versions vary, but beef broth and sliced rice cakes are among the most classic elements.

korean soup rice-cake beef new-year beginner classic

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Steps

If the rice cakes are firm or refrigerated, soak them in cold water for 10 minutes while you prepare the rest. Thinly slice the spring onion, mince the garlic, cut the nori into fine strips, and beat the egg until smooth.

250 g sliced rice cakes (tteokguk tteok)20 g spring onion, thinly sliced8 g garlic, minced2 g roasted nori, cut into thin strips1 large egg

Heat a medium pot over medium heat. Add the sesame oil, then the sliced beef and minced garlic. Stir-fry for 1-2 minutes until the beef loses its raw colour and the garlic smells fragrant; do not brown the garlic deeply or it can taste bitter.

5 ml sesame oil120 g lean beef, thinly sliced8 g garlic, minced

Pour in the beef broth and add 15 ml soy sauce. Bring to a boil, then reduce to a gentle simmer for 5 minutes, skimming off any foam for a clearer soup.

900 ml beef broth15 ml soy sauce

Drain the rice cakes if soaked, then add them to the simmering broth. Cook for 4-5 minutes, stirring once or twice so they do not stick, until the slices turn soft and slightly translucent but still pleasantly chewy.

250 g sliced rice cakes (tteokguk tteok)

Slowly drizzle in the beaten egg in a thin stream while gently stirring the soup to create soft ribbons. Season with the remaining 10 ml soy sauce, salt, and black pepper. Simmer for 30-60 seconds, just until the egg is set.

1 large egg10 ml soy sauce2 g salt0.5 g ground black pepper

Ladle the soup into bowls and finish with spring onion and nori on top. Serve immediately while the rice cakes are tender and the broth is hot and clear.

20 g spring onion, thinly sliced2 g roasted nori, cut into thin strips

Origin & History