Korean Rice Cake Soup (Tteokguk 떡국)

Korean Rice Cake Soup, known as Tteokguk, is a traditional dish enjoyed especially during Lunar New Year to celebrate good fortune and new beginnings. I love how comforting and savory this soup is, filled with soft rice cakes that melt in my mouth and a light, flavorful broth that’s both nourishing and satisfying. It’s the kind of soup that instantly feels like home.

Why You’ll Love This Recipe

I love this recipe because it’s simple, cozy, and perfect for cold days or special celebrations. The chewy rice cakes paired with a rich anchovy broth create a balance of texture and flavor I never get tired of. I also like how customizable it is—I can keep it vegetarian or add beef for a heartier version. The toppings add color, taste, and that finishing touch that makes every bowl feel special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 lb rice cake slices/ovalettes for soup (떡국떡 Tteok guk tteok)
▢8 cup anchovy stock
▢2 green onions (sliced thin)
▢1/2 sliced onion (optional)
▢1 julienned carrot (optional)
▢1 Tbsp chopped garlic
▢1 Tbsp soup soy sauce (guk ganjang 국간장)
▢1/2 tsp salt
▢black pepper

Toppings
▢1 roasted seaweed (gim 김) sheet (crumbled or cut into strips)

Ground Beef
▢1/2 lb beef stew meat/brisket or ground beef (optional)
▢4 tsp soy sauce (jin ganjang 진간장)
▢4 tsp sugar
▢1 Tbsp rice cooking wine
▢1 Tbsp sesame oil
▢1 Tbsp minced garlic
▢1/2 tsp ground black pepper

Egg Garnish
▢2 eggs
▢1 tsp oil for frying
▢1 pinch salt

Directions

1. I start by soaking the rice cake slices in cold water for about 20–30 minutes if they’ve been refrigerated or frozen.
2. In a large pot, I bring the anchovy stock to a gentle boil.
3. While waiting, if I’m adding ground beef, I mix it with soy sauce, sugar, rice cooking wine, sesame oil, minced garlic, and black pepper. I sauté it in a separate pan until fully cooked and set it aside.
4. Once the stock is boiling, I add the chopped garlic, soup soy sauce, sliced green onions, and optional onion and carrot.
5. I drain the soaked rice cakes and add them to the broth. I cook until they start floating, about 5–7 minutes, stirring occasionally to prevent sticking.
6. I season with salt and black pepper to taste.
7. While the soup cooks, I prepare the egg garnish: I beat the eggs with a pinch of salt, lightly oil a pan, and cook them into thin sheets. Once cooled, I slice them into thin strips.
8. I serve the soup hot, topped with the cooked beef, egg garnish, and crumbled seaweed.

Servings and Timing

This recipe serves about 4 people. The total time, including preparation and cooking, is around 40 minutes.

Variations

I sometimes replace the anchovy stock with beef broth for a deeper flavor or use vegetable stock for a lighter, vegetarian version. I can also add mandu (Korean dumplings) to make tteok mandu guk, a richer and more filling soup. For a spicy kick, I like to stir in a little gochugaru (Korean chili flakes) or drizzle of sesame oil.

Storage/Reheating

I store any leftovers in the refrigerator for up to 2 days. When reheating, I warm the soup gently over medium heat and add a bit of water or stock if the rice cakes have thickened the broth too much. I avoid boiling for too long during reheating since the rice cakes can become mushy. It’s best enjoyed fresh, but freezing the broth separately from the rice cakes works well for longer storage.

FAQs

Why do Koreans eat Tteokguk on New Year’s Day?

I eat it to symbolize gaining wisdom and prosperity for the new year. The round rice cakes represent coins, bringing good luck.

Can I use store-bought broth instead of anchovy stock?

Yes, I sometimes use beef or vegetable broth for convenience, but anchovy stock gives the most authentic Korean flavor.

How do I keep the rice cakes from sticking together?

I always soak them in cold water first and stir gently while cooking to prevent sticking.

Can I make this soup vegetarian?

Absolutely. I skip the beef and use vegetable broth or dried kelp stock instead of anchovy stock.

What type of rice cakes should I use?

I use oval-shaped rice cakes specifically made for tteokguk (떡국떡), as they cook quickly and have the perfect chewy texture.

Can I freeze the cooked soup?

I don’t recommend freezing it with rice cakes, as they become mushy when thawed. Freezing just the broth is a better option.

Can I make it spicy?

Yes, I like adding a small amount of gochugaru or gochujang for a spicy version.

What can I serve with Tteokguk?

I enjoy it with kimchi, japchae, or simple banchan like seasoned spinach or bean sprouts.

How do I know when the rice cakes are done?

They float to the surface and turn soft but still slightly chewy when fully cooked.

Can I skip the egg garnish?

Yes, though I like keeping it for color and flavor. I can also use a fried egg or omit it entirely for simplicity.

Conclusion

I love how Korean Rice Cake Soup brings warmth, comfort, and tradition to my table. The chewy rice cakes, savory broth, and colorful toppings create a beautiful balance that feels both festive and familiar. Whether I’m making it for New Year’s or simply craving something cozy, Tteokguk always fills my bowl—and my heart—with happiness.

Print