Tteokguk: Get K-Obsessed With This Delicious Korean Rice Cake Soup Recipe That Is Worth The Try

Name: Tteokguk: Get K-Obsessed With This Delicious Korean Rice Cake Soup Recipe That Is Worth The Try
Prep time: 35 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Others
Ingredients: 1 pound store-bought sliced tteok rice cakes or homemade rice cakes, 7 cups water, ½ pound beef or chicken chopped into small pieces, 3 to 4 garlic cloves minced, 1 dae-pa large green onion (or 3 green onions), 2 teaspoons vegetable oil, 2 eggs, 1 tablespoon fish sauce (or soup soy sauce to your taste), 1 teaspoon toasted sesame oil, ½ teaspoon ground black pepper, 1 sheet of dried seaweed paper, 1 red pepper (optional) chopped, salt

Tteokguk, a comforting bowl of rice cake soup, is a timeless classic that offers warmth and satisfaction year-round.

Itisha Arya

Editorial

Updated:- 2024-03-18, 02:00 IST

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Tteokguk is a traditional Korean soup featuring sliced rice cakes, typically simmered in a flavourful beef broth. The rice cakes used in this dish, known as garaetteok, are long cylindrical shapes and are unsweetened, offering a neutral base that absorbs the flavours of the soup. When sliced into thin ovals, they become slightly chewy, akin to warm Japanese Mochi or Chinese Nian Gao.

In Korean culture, enjoying Tteokguk during the Lunar New Year symbolises new beginnings, attributed to the soup's white colour, and prosperity, represented by its coin-like shape. However, this delightful Korean Rice Cake Soup Recipe can be savoured throughout the year, offering a delicious and comforting culinary experience.

How To Make Tteokguk-Korean Rice Cake Soup

Tteokguk recipe

Bring water to a boil in a sturdy pot over high heat. Add beef and garlic, then cook for 5 minutes.
Reduce heat to medium, cover, and simmer for 20 to 25 minutes until the beef is tender and has flavoured the water.
Roast a sheet of gim on both sides until bright green and crispy. Crush it in a plastic bag and set aside.
Separate two eggs, yolks in one bowl and whites in another. Season each with a pinch of salt and remove any stringy chalaza from the yolks.
Heat cooking oil in a non-stick pan. Spread it thinly and evenly, then pour in the egg yolk mixture. Cook for about 1 minute, flip, cook for another minute, then slice thinly and set aside.
Add rice cake slices to the boiling soup with fish sauce and kosher salt. Stir and cook covered for 7 to 8 minutes until rice cakes are floating and softened. Gradually add egg whites and cook for 30 seconds.
Stir in sesame oil, black pepper, and chopped green onion. Remove from heat and ladle into serving bowls. Garnish with yellow egg strips, crushed seaweed, and red pepper if desired.
Serve immediately with kimchi and additional side dishes if desired, as waiting too long may cause the rice cakes to become soggy. Enjoy!

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Tteokguk Soup Recipe Card

Tteokguk, a comforting bowl of rice cake soup, is a timeless classic that offers warmth and satisfaction year-round.

★★★★★

Non-Vegetarian Recipe

Total Time: 40 min

Prep Time: 35 min

Cook Time: 20 min

Servings: 2

Level: High

Course: Soup

Calories: 250

Cuisine: Others

Author: Itisha Arya

Ingredients

1 pound store-bought sliced tteok rice cakes or homemade rice cakes
7 cups water
½ pound beef or chicken chopped into small pieces
3 to 4 garlic cloves minced
1 dae-pa large green onion (or 3 green onions)
2 teaspoons vegetable oil
2 eggs
1 tablespoon fish sauce (or soup soy sauce to your taste)
1 teaspoon toasted sesame oil
½ teaspoon ground black pepper
1 sheet of dried seaweed paper
1 red pepper (optional) chopped
salt

Step

Step 1:
Boil water in a sturdy pot, add beef and garlic, cook for 5 minutes.
Step 2:
Reduce heat, simmer covered for 20-25 minutes until beef or chicken is tender and flavours the water.
Step 3:
Roast gim until crispy, crush and set aside.
Step 4:
Separate yolks and whites of two eggs, season with salt.
Step 5:
Heat oil in a non-stick pan, pour in yolk mixture, cook briefly, slice thinly.
Step 6:
Add rice cake slices to boiling soup with fish sauce and salt, cook covered for 7-8 minutes
Step 7:
Gradually add egg whites, cook for 30 seconds.
Step 8:
Stir in sesame oil, black pepper, and green onion.
Step 9:
Ladle into serving bowls, garnish with egg strips, crushed seaweed, and red pepper.
Step 10:
Serve immediately with kimchi and other sides. Avoid waiting to prevent soggy rice cakes.