korean rice cake soup recipe

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The Best korean rice cake soup recipe

I am so excited to share with you one of my family’s favorite recipes – Korean Rice Cake Soup. This hearty and comforting dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The recipe originated from the Korean cuisine, where it’s known as ‘Tteokguk.’

It’s a simple yet flavorful soup made with rice cakes, vegetables, and a savory broth. The best part about this recipe is that it’s incredibly easy to make and can be customized to suit your family’s taste preferences. The first time I made this soup was on a chilly autumn evening when my kids were feeling under the weather.

I wanted to whip up something warm and nourishing that would comfort their sore throats and bellies. As I started cooking the ingredients, the aroma wafting from the pot was incredible. My kids gathered around the kitchen island, watching with curiosity as I added the final touches to the soup.

The combination of tender rice cakes, crunchy vegetables, and rich broth was a hit with everyone. We devoured the entire pot in one sitting, and I knew right then that this recipe was going to become a regular in our household. Since then, I’ve made it countless times for family gatherings, potlucks, and even as a quick weeknight dinner.

One of the things I love about this recipe is how versatile it is. You can customize it to suit your taste preferences by adding different vegetables, meat options, or even spices. The rice cakes are also incredibly easy to find in most Asian grocery stores or online.

With just a few simple ingredients and some basic kitchen equipment, you can create this delicious and comforting soup that’s perfect for any occasion.

Korean Rice Cake Soup (Tteokguk)

4.5 from 932 votes

A classic Korean New Year’s soup featuring chewy sliced rice cakes in a savory beef or anchovy broth. This comforting dish is often garnished with egg, seaweed, and green onions for a warm and satisfying meal.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth

6 cups water
6 dried anchovies, heads and guts removed
1 sheet dried kelp (4×4 inches)
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon ground black pepper

For the Soup

1 pound sliced Korean rice cakes (tteok), separated
2 large eggs, beaten
2 green onions, thinly sliced
1 sheet roasted seaweed (gim), crumbled
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds

👨‍🍳Directions

1Make the broth: In a large pot, combine water, dried anchovies, and dried kelp.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes.
3Remove and discard the anchovies and kelp using a fine-mesh strainer.
4Season the broth: Add minced garlic, soy sauce, salt, and black pepper to the pot.
5Stir well and bring the broth back to a gentle simmer over medium heat.
6The broth should be fragrant and lightly colored.
7Cook the rice cakes: Add the sliced rice cakes to the simmering broth.
8Cook for 5 to 7 minutes, stirring occasionally, until the rice cakes are soft and chewy but not mushy.
9They should be tender throughout and slightly translucent.
10Add the egg: Slowly drizzle the beaten eggs into the simmering soup in a thin stream.
11Do not stir immediately; let the eggs cook for about 30 seconds until they form delicate ribbons, then gently stir once to incorporate.
12Finish and serve: Remove the pot from the heat.
13Stir in the sesame oil.
14Ladle the soup into bowls and garnish each with sliced green onions, crumbled roasted seaweed, and a sprinkle of toasted sesame seeds.
Serve hot.

🔧Equipment

Large pot
Fine-mesh strainer
Medium bowl
Ladle
Soup bowls

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

Tips: Soak the rice cakes in cold water for 10 minutes if they are hard or frozen to help them cook evenly. For a richer broth, use beef brisket or short ribs instead of anchovies. Adjust salt to taste after adding the egg.

Watch Video Of How Korean Rice Cake Soup (Tteokguk) Works

This Korean Rice Cake Soup recipe is always a good idea for any occasion – whether it’s a cozy night at home or a fun gathering with friends.

It’s easy to make ahead of time and reheats beautifully for those busy days when you need something quick but satisfying.

For storage ideas, consider portioning out individual servings into containers for up to three days in the refrigerator or freeze them for later use.

❓ Frequently Asked Questions About Korean Rice Cake Soup (Tteokguk)

Q: What are rice cakes?

Rice cakes are made from glutinous or sticky rice that has been steamed or boiled until it becomes soft and chewy. They’re often used in Korean cuisine as an ingredient in soups like Tteokguk.

Q: Can I use different types of rice cakes?

Yes, you can use various types of rice cakes depending on your preference. Some popular options include white rice cakes, brown rice cakes, or even multigrain rice cakes.

Q: What is the difference between Korean-style rice cake soup and other types of noodle soups?

Korean-style rice cake soup has a unique flavor profile due to the combination of soy sauce-based broth and crunchy vegetables like zucchini and carrots.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the ingredients ahead of time by chopping the vegetables and cooking the broth separately before assembling the final soup.

Q: Is this recipe suitable for children?

This recipe is perfect for families with kids as it’s easy to customize according to their taste preferences and can be made in large quantities for gatherings or potlucks.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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