Best 2 Tteokguk Korean Rice Cake Soup Recipes

Tteokguk, a traditional Korean rice cake soup, is a hearty and flavorful dish often enjoyed during special occasions like Lunar New Year or birthdays. This savory soup is made with soft rice cakes called tteok, pieces of meat or seafood, vegetables, and a rich broth. The chewy texture of the tteok, combined with the savory broth and tender meat or seafood, creates a delightful symphony of flavors and textures that warm the soul.

Let's cook with our recipes!

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:

Choose the right rice cake. Tteokguk can be made with various types of rice cakes, but the most common type is garaetteok (cylindrical rice cakes). You can also use seolgi tteok (flattened rice cakes) or baekseolgi tteok (small, bite-sized rice cakes).
Soak the rice cakes properly. Before cooking, soak the rice cakes in cold water for at least 30 minutes to soften them. This will help to prevent them from becoming too chewy.
Use a flavorful broth. The broth is the base of tteokguk, so it's important to use a flavorful one. You can use beef broth, chicken broth, or anchovy broth.
Add your favorite toppings. Tteokguk is often served with a variety of toppings, such as sliced hard-boiled eggs, green onions, and gim (dried laver seaweed). You can also add vegetables like carrots, potatoes, and zucchini.
Serve tteokguk hot. Tteokguk is best served hot, so make sure to heat it thoroughly before serving.

Conclusion:

Tteokguk is a delicious and hearty soup that is perfect for a cold winter day. With its chewy rice cakes, flavorful broth, and variety of toppings, tteokguk is a dish that everyone will enjoy. Whether you're making it for a special occasion or just a regular weeknight meal, tteokguk is sure to be a hit.