Tteokguk- Korean Rice Cake Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
Tteokguk, or rice cake soup, is traditionally served during Korean New Year but can be enjoyed any time of the year.
  • 1 lb tteok rice cakes (soaked in cold water for 15-30 minutes then drained)
  • 6 cups water
  • ½ lb beef, cut into small thin strips
  • 4 garlic cloves, minced
  • 4 green onions, sliced thinly diagonally
  • 2 tsp vegetable oil
  • 2 eggs
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp ground black pepper
  • 1 sheet kim black seaweed paper
  • salt to taste
  1. In a large pot bring water to a boil then add beef and garlic, lower the heat to medium, and cover for about 20-25 minutes.
  2. Meanwhile, separate the egg yolks and whites and put into separate bowls. Add a pinch of salt to each bowl and mix. Heat on medium a small frying pan, then add vegetable oil and swirl pan to cover pan with oil. Lower the heat to low then pour the egg yolk mixture into pan, swirling the pan to spread the egg yolk out. Cook for about 1 minute or until set then flip to cook on other side for about another minute. Place on a cutting board and when cool cut into thin slices and set aside.
  3. After the broth has been boiling for 20-25 minutes add the drained rice cakes, salt, green onion, soy sauce, and fish sauce. Cover and cook for an additional 7-8 minutes. When the rice cakes begin floating begin stirring the soup in a circular motion with one hand while adding the egg whites, sesame oil, and ground pepper into the soup. This will break up the egg whites while they cook. Stir for about 1 minute.
  4. Remove from heat and serve in individual bowls. Garnish with crushed seaweed, egg yolk strips, green onions, and sesame seeds. I also like to add an additional squirt of sesame oil for extra flavor!
Recipe by Kinda Sorta Simple at