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The rice cake soup that I make is frequently prepared with dried sea kelp and dried anchovy stock. This is due to the fact that it is much easier to produce than other types of soup. It is because rice cake soup is a type of soup that this is the case. The fact that the soup is cooked with beef stock, which adds an additional layer of richness and flavor to the dish, is something that I feel obligated to point out to the readers. In other words, it is quite reassuring, and it tastes simply amazing in a way that cannot be adequately described! In the same way that I did, it is almost certain that you will find yourself falling in love with it nearly instantly once you try it.

I hope that you have a good lunar new year and that you have as much fun eating the soup as my family had. I thank you for your time and friendship. I hope you will accept my warmest wishes. (I hope and pray that wherever you go, you are blessed with success and prosperity in whatever you do. Because of this particular quality, you should have this soup on the first day of the new year. This is one of the most important reasons why you should do so. It holds a significant amount of significance within the framework of metaphor! The recipe for this dish should not be mistaken with the recipe for tteokguk, which is a substantial and delicious rice cake soup that is traditional in Korea.


In just a short while, we will be celebrating the Lunar New Year, which is a holiday that is celebrated in China. Consequently, I am ecstatic to have the chance to offer the recipe for my Korean rice cake soup, which is generally known as Tteokguk or Ddeokguk, 喡赭. I am glad to have the opportunity to share this dish with you. On the occasion of New Year’s Day, the intake of this dish is an absolute necessity in Korean culture. If you are interested in preparing extra dishes for the Korean New Year’s Day, you can find them on this page, which is titled Korean New Year Food. If you are interested in cooking these delicacies, you may find them here.

When it comes to preparing the traditional Korean rice cake soup on the occasion of the new year, there are a number of alternative methodological methods that can be used. In addition to the fact that the response differs depending on the customs and preferences of your family, it also differs depending on the geographical location of the individual family members. To give you an example, the rice cake soup that is frequently served in the province of Gangwon typically contains dumplings as an ingredient. This is just one example. The regions of Korea that are located on the coast in the south-eastern section of the country are the ones that are most likely to provide rice cake soup alongside some fresh oysters.

In its modern form, beef stock is used in the preparation process, and it is prepared in a manner that is more standard (for instance, some people could refer to it as “Seoul style”). In addition to that, I did not include any dumplings in the preparation that I made. On the other hand, you are certainly free to include them if you believe that doing so would be suitable.



  • 500g (1 pound) skinless fat-less brisket – soaked in cold water for 30 mins to remove any excess blood
  • 10 cups water
  • 1 large onion (270g, 0.6 pounds) – cut into quadrants
  • 2 stalks of green onion (white part only), keep the green part for the toppings.
  • 10 whole black peppers


  • 400g (0.8 pounds) Korean rice cakes for soup (Tteokguk tteok, 떡국 떡)
  • 1 Tbsp Korean soy sauce for soup (Guk-Ganjang, 국간장) – if you can’t find Korean soy sauce for soup, you can season with Korean fish sauce and/or fine sea salt instead. Just add them in small doses gradually while tasting.
  • 1/2 tsp minced garlic
  • Fine sea salt to taste (I didn’t add any, but if you need it)


  • 2 eggs – egg white and yolk separated and pan fried separately at a low temperature with a little oil. Thin slice them. Alternatively, you can beat the eggs together and drizzle them into the soup 1 to 2 mins before serving.
  • 1 to 2 stalks green onion (green part only) – thinly sliced
  • 2 to 3 sheets Korean roasted dried seaweed (sushi seaweed is suitable) – cut into thin strips or crushed/torn with your hands.
  • shredded cooked brisket (from making the beef stock) – season with fine sea salt (1/4 tsp) & sesame oil (2 tsp) or add more of these to taste. As I mentioned above, the amount of meat used here is very generous, which my husband loved!

*1 Tbsp = 15 ml, 1 cup = 250 ml,

** Check out 30 Essential Korean cooking ingredients if you want learn more about Korean ingredients!


1. Put the water, black peppers, onion and green onion into a large pot and boil on medium high heat with a lid on. Once the water starts to boil, add the meat. Boil them on medium high heat for a further 5 mins then reduce the heat to medium. Boil them further for about 50 mins. (You would have boil the water for a total of 1 hr – approx.) This should give you about 4 cups of beef stock.

2. Sieve the water (stock) through a cheese cloth. Discard the vegetables but keep the stock and the meat. Cool the meat down for about 10 mins then shred the meat using a knife and/or hands. Season the meat with salt and sesame oil.

3. While the meat is cooling down, soak the rice cakes in cold water for 15 to 20 mins to soften. Drain the water. Prepare the other toppings while waiting. (Instructions are mentioned in the above ingredients section.)

4. Boil the stock in a clean pot on medium high heat and once it starts boiling, add the minced garlic and the soy sauce. Add the rice cakes and cook until softened (about 2 to 3 mins). Do not overcook the rice cakes as they can turn mushy.


5. Serve the soup in a bowl and garnish with the toppings. Enjoy! (I normally add a few sprinkles of ground black pepper into the soup for extra flavour.)


  • Soup or beef stock can be refrigerated for later use. However if you already boiled the rice cakes in the soup they won’t keep well in shape and texture. It will get mushy as time goes by. So if you are planning to make the soup in stages (at a different day), keep the rice cakes separately until you need to cook.


 What is Korean Rice Cake Soup (Tteokguk)?

The Korean Rice Cake Soup, also known as Tteokguk, is a traditional Korean soup that is made by heating sliced rice cakes (tteok) in a transparent broth. Tteokguk is a common name for this soup. It is a well-liked dish that is commonly served around the time of the Korean New Year (Seollal), but it is also consumed throughout the year as a meal that gives people a sense of comfort.

What are the main ingredients of Korean Rice Cake Soup?

Rice cakes, which are often referred to as tteok, are the key ingredients that go into making Vietnamese rice cake soup. Additional components include beef or chicken broth, beef or chicken that has been thinly sliced, green onions that have been sliced, and, if desired, eggs that have been beaten to offer additional texture and flavor. Alternative preparations may entail the addition of additional components, such as vegetables or dumplings (mandu), for example.

 How is Korean Rice Cake Soup prepared?

The first thing that has to be done in order to make Korean Rice Cake Soup is to put the broth, which can be either beef or chicken, into a saucepan and bring it to a boil. Once the soup has reached a boil, the sliced rice cakes and meat or chicken that has been sliced very thinly should be added to the stock. Rice cakes should be cooked until they are tender, and the meat should be cooked through to the point where it is completely tender. Add pepper and salt to taste, and season with salt when you are done. A drizzle of beaten egg and chopped green onions should be added to the soup right before it is served in order to lend an additional layer of sophistication to the dish.

Can I make Korean Rice Cake Soup vegetarian or vegan?

The answer is yes; it is feasible to make a vegetarian or vegan version of Korean Rice Cake Soup by exchanging beef or chicken broth for vegetable broth, omitting the meat, and using vegetable stock instead of beef or chicken broth. Mushrooms and tofu are two additional ingredients that can be used in the dish to enhance its flavor and nutritional value. The use of rice cakes that are safe for vegans should be taken into consideration, and it is important to verify the ingredients of any store-bought broth to ensure that it does not contain any goods derived from animals.

 Are there variations of Korean Rice Cake Soup?

As an illustration, some recipes may contain rice cakes in addition to dumplings (mandu), while others may use vegetables such as sliced carrots, spinach, or seaweed with the intention of boosting the flavor of the dish as well as an increase in the nutritional value of the dish.

What is the significance of Korean Rice Cake Soup on Korean New Year (Seollal)?

As a result of the fact that it is typically consumed during the Korean New Year (Seollal) to commemorate the beginning of the new year, Korean Rice Cake Soup holds remarkable significance throughout this major time period. It is believed that someone’s age will increase by one year if they consume Tteokguk on New Year’s Day. This belief is based on the beliefs that are prevalent in Korean society. This serves as a metaphorical picture of the passage of time and the beginning of a new cycle.

 Can I use store-bought rice cakes for Korean Rice Cake Soup?

You can prepare Korean rice cake soup using rice cakes that you have purchased from a store. That is correct. It is recommended that you search for pre-sliced rice cakes (tteok) that are specifically labeled for soup (guk) on the shelves of grocery stores that are located in Korea or other Asian countries. In the event that the rice cakes are frozen, it is absolutely necessary for them to be thawed before they are added to the soup if they remain frozen.

How long does Korean Rice Cake Soup last?

Despite the fact that it is best to have Korean Rice Cake Soup while it is still fresh, it may be preserved in the refrigerator for up to two to three days if it is kept in a container that is airtight. In order to bring the soup back up to temperature before serving, you can either cook it on the stovetop or in the microwave until it reaches a temperature that is thoroughly hot. It is essential to keep in mind that, in order to reheat the rice cakes, you might need to add additional liquid. This is due to the fact that the rice cakes may absorb some of the broth throughout the course of the cooking process.

Can I freeze Korean Rice Cake Soup?

Even though it is possible to freeze Korean Rice Cake Soup, the texture of the rice cakes may experience a slight change during the thawing process, becoming more malleable. This modification may occur even though the soup can be frozen. In the event that you plan to freeze the soup instead of eating it, it is strongly suggested that you do not include the beaten egg or any additional garnishes in the soup. It is recommended that the soup be allowed to thaw in the refrigerator for an entire night before being reheated and served.

Can I add additional seasonings or toppings to Korean Rice Cake Soup?

In response to your inquiry, the answer is yes; you are able to customize Korean Rice Cake Soup by adding additional seasonings or toppings to suit the flavor profile that you like. Garlic that has been minced, sesame oil, soy sauce, crushed red pepper flakes added for a spicy kick, and even kimchi added for an additional layer of flavor are some of the most typical additions. You should try out a variety of flavors and make alterations to the soup so that it can be tailored to your preferences.



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