Korean Rice Cake Soup (Tteokguk)

4.5 from 2 votes

Prep Time Cook Time Total Time

30 mins 1 hr 45 mins 2 hrs 15 mins

How to make Korean rice cake soup (Tteokguk)

Course: Soup
Cuisine: Korean
Servings: 4
Calories: 484 kcal
Author: Sue | My Korean Kitchen

Ingredients
BEEF STOCK
500 g skinless fat-less brisket (1 pound), soaked in cold water for 30 mins to remove any excess
blood
10 cups water
1 large onion (270 g / 0.6 pounds), cut into quadrants
10 stalks green onion (white part only) keep the green part for the toppings.
10 whole black peppers
MAIN & SOUP SAUCE
400 g Korean rice cakes for soup (0.8 pounds)
1 Tbsp Korean soy sauce for soup , if you can’t find Korean soy sauce for soup, you can season with
Korean fish sauce and/or fine sea salt instead. Just add them in small doses gradually while tasting.
1/2 tsp minced garlic
Fine sea salt , to taste (I didn’t add any, but if you need it)
TOPPINGS (THESE ARE THE CLASSIC KOREAN RICE CAKE SOUP TOPPINGS. QUANTITIES
BELOW ARE PREPARED FOR VERY GENEROUS TOPPINGS.)
2 eggs , egg white and yolk separated and pan fried separately at a low temperature with a little
oil. Thin slice them. Alternatively, you can beat the eggs together and drizzle them into the soup 1 to
2 mins before serving.
1 to 2 stalks green onion (green part only) , thinly sliced
2 to 3 sheets Korean roasted dried seaweed , (sushi seaweed is suitable) – cut into thin strips or
crushed/torn with your hands.
shredded cooked brisket , (from making the beef stock) – season with fine sea salt (1/4 tsp) &
sesame oil (2 tsp) or add more of these to taste. As I mentioned above, the amount of meat used
here is very generous, which my husband loved!

Instructions
1. Put the water, onion and green onion into a large pot and boil on medium high heat with a lid on.
Once the water starts to boil, add the meat. Boil them on medium high heat for a further 5 mins
then reduce the heat to medium. Boil them further for about 50 mins. (You would have boil the
water for a total of 1 hr - approx.) This should give you about 4 cups of beef stock.
2. Sieve the water (stock) through a cheese cloth. Discard the vegetables but keep the stock and the
meat. Cool the meat down for about 10 mins then shred the meat using a knife and/or hands.
Season the meat with salt and sesame oil.
3. While the meat is cooling down, soak the rice cakes in cold water for 15 to 20 mins to soften. Drain
the water. Prepare the other toppings while waiting. (Instructions are mentioned in the above
ingredients section.)
4. Boil the stock in a clean pot on medium high heat and once it starts boiling, add the minced garlic
and the soy sauce. Add the rice cakes and cook until softened (about 2 to 3 mins). Do not overcook
the rice cakes as they can turn mushy.
5. Serve the soup in a bowl and garnish with the toppings. Enjoy! (I normally add a few sprinkles of
ground black pepper into the soup for extra flavour.)
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