Tteokguk

Tteokguk is Korea's New Year soup: chewy slices of rice cake swimming in a clear, savoury beef broth with wisps of egg and seaweed. It is simple, soothing and deeply comforting — the kind of soup that feels like a warm hug.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Servings

4 servings

Calories

380

Ingredients

• 400 g sliced rice cakes (tteok)
• 200 g beef brisket, sliced thin
• 1.2 litres beef stock
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 2 eggs, beaten
• 2 spring onions, chopped
• 1 sheet roasted seaweed (gim), crumbled
• Salt and pepper, to taste
• 1 teaspoon toasted sesame seeds

Instructions

1. Soak the rice cakes in cold water for 15 minutes, then drain.
2. Heat the sesame oil in a pot and cook the beef with the garlic and soy sauce for 3 minutes.
3. Pour in the beef stock and bring to a boil, skimming off any foam.
4. Simmer for 15 minutes until the beef is tender.
5. Add the rice cakes and cook for 5 to 7 minutes until they are soft and chewy.
6. Slowly drizzle in the beaten egg while stirring gently to form ribbons.
7. Season with fish sauce, salt and pepper, and serve topped with spring onions, seaweed and sesame seeds.

Pro tips

• Soaking the rice cakes keeps them from sticking together in the soup.
• Do not overcook the rice cakes or they will turn mushy.
• A good beef stock is the heart of this soup, so use the best you can.
• Serve immediately while the rice cakes are at their chewiest.

Frequently asked questions