Best 2 Tteokguk Korean Rice Cake Soup Recipes

Tteokguk, a Korean rice cake soup, is a traditional dish served during Seollal (Korean New Year). It symbolizes purity, renewal, and good luck in Korean culture. The clear broth is made from beef, chicken, or anchovy stock and is seasoned with soy sauce, salt, and garlic. Thinly sliced rice cakes, called tteok, are added to the broth along with vegetables, meat, and seafood. Popular variations of tteokguk include japchae tteokguk (glass noodles rice cake soup), mandu tteokguk (dumpling rice cake soup), and saengseon tteokguk (seafood rice cake soup). This article provides recipes for all these variations, along with detailed instructions and beautiful photos to guide you through the cooking process. Celebrate Seollal or enjoy a comforting Korean meal anytime with these delicious tteokguk recipes.

Check out the recipes below so you can choose the best recipe for yourself!

TTEOKGUK (KOREAN RICE CAKE SOUP)

Tteokguk (Korean Rice Cake Soup) image

It's been a long time since we've eaten tteokguk (rice cake soup) so it was a pleasant surprise when the wife took over the reins in the kitchen and surprised me and the kids with this delicious Korean soup. Tteokguk is a traditional dish enjoyed by many (if not all Koreans) during the Lunar New Year holiday. The rice cake used to make tteokguk is first made into a long, white cylinder shape called garae tteok. Its shape and length is symbolic, wishing for longevity in life.

Provided by mykoreaneats

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 48m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups water, or as needed
½ pound beef sirloin steak, thinly sliced
½ onion, chopped
5 cloves garlic, minced
4 cups thinly sliced garae tteok (Korean glutinous rice cakes)
2 tablespoons soy sauce
salt and ground black pepper to taste
2 eggs, beaten
2 green onions, thinly sliced

Steps:

Combine water and beef strips in a stockpot; bring to a boil. Reduce to medium-high heat and simmer, skimming off any foam from the top. Add onion and garlic; simmer stock until flavors combine, 15 to 20 minutes.
Rinse rice cake slices in cold water and drain well. Stir rice cakes and soy sauce into the stock; bring to a gentle boil until rice cake slices start to float, 8 to 10 minutes. Season with salt and pepper. Stir eggs and green onions into the stock. Ladle into bowls.

Nutrition Facts : Calories 714.8 calories, Carbohydrate 137.9 g, Cholesterol 112.4 mg, Fat 6.8 g, Fiber 0.8 g, Protein 20.9 g, SaturatedFat 1.5 g, Sodium 556.2 mg, Sugar 1.7 g

KOREAN TTEOKGUK (RICE CAKE SOUP)

Korean Tteokguk (Rice Cake Soup) image

This is a traditional dish enjoyed by many--if not all--Koreans during the New Year's and Lunar New Year holidays. Although there wasn't a lot of time for cooking or eating, I got to experience a semi-instant tteokguk for New Year's Day thanks to a good friend of mine. Garnish with green onions; add mandu (dumplings) or thin slices of beef if you like. Serve hot, as rice cakes will get soggy over time.

Provided by mykoreaneats

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 46m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, divided
2 eggs, separated
1 sheet nori (dry seaweed)
5 cups thinly sliced garae tteok (Korean glutinous rice cakes)
32 fluid ounces Korean beef bone stock (such as Ottogi®)
2 cloves garlic, minced, or more to taste
2 green onions, thin sliced
salt and ground black pepper to taste

Steps:

Heat 1 1/2 teaspoon olive oil in a nonstick skillet over medium-low heat. Beat egg yolks in a small bowl and pour into the skillet. Tilt skillet so eggs yolks spread in a thin and even sheet. Cook until set, about 1 minute per side. Transfer to a cutting board and slice into thin strips. Repeat with egg whites.
Place nori in another skillet over medium heat; toast until bright green and crispy, about 30 seconds per side. Cut into thin strips.
Rinse rice cakes in cold water; drain.
Pour beef stock into a large pot; bring to a boil. Add rice cakes and garlic. Simmer until rice cake slices are tender, about 5 minutes. Add green onions; continue cooking until rice cakes start floating to the top, 3 to 5 minutes more. Season with salt and pepper.
Ladle soup into serving bowls. Garnish with egg and nori strips.

Nutrition Facts : Calories 553.2 calories, Carbohydrate 111.5 g, Cholesterol 62 mg, Fat 6.2 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 1 g, Sodium 566.8 mg, Sugar 0.3 g

Tips:

Use high-quality rice cakes. The best tteokguk is made with freshly made rice cakes, but you can also use store-bought rice cakes. If using store-bought rice cakes, be sure to rinse them well before using.
Make a flavorful broth. The broth is the foundation of tteokguk, so it's important to make it flavorful. Use a good quality stock, such as chicken or beef stock, and add plenty of vegetables, such as carrots, onions, and garlic.
Don't overcrowd the pot. When adding the rice cakes to the broth, be sure to not overcrowd the pot. This will prevent the rice cakes from cooking evenly.
Serve tteokguk hot. Tteokguk is best served hot, so be sure to serve it immediately after it's finished cooking.

Conclusion:

Tteokguk is a delicious and festive Korean soup that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting meal, give tteokguk a try.