Tteok guk (떡국) – Korean rice cake soup
Every New Year’s day, Koreans make Dduk Guk/Tteok Guk and share it with their family and guests who visit their homes. During the New Year holiday, many Koreans travel back to their hometown.
You can use chicken stock or beef stock instead of anchovy stock.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
- 1 lb rice cake slices/ovalettes for soup (떡국떡 Tteok guk tteok)
- 8 cup anchovy stock (see my tips page for making 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
- 1 roasted seaweed (gim 김) sheet crumbled or cut into strips
- 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
- 2 eggs
- 1 tsp oil for frying
- 1 pinch salt
Prepare the anchovy stock - see My Tips page (under Korean Ingredients menu) on how.
Rinse and soak rice cake in cold water (especially if the rice cake is frozen) for 5 to 10 minutes.
Whip 2 eggs in a bowl and season with some salt and pepper.
Drizzle oil in a non-stick frying pan and heat on medium high heat. Pour egg into the pan and immediately lift the pan off the heat. Swirl egg around the pan to spread it evenly to make a thin crepe like pancake. Put the pan back onto the heat, lower the heat to medium and when the egg is almost cooked like the picture below, turn it over.
When the egg is all cooked, take it out of the pan and let it cool on your cutting board. When it is cool enough to handle, fold it into overlapping thirds (tri-fold). This way, you can cut the strips more uniformly.
If you are working with a piece of brisket or stew meat, slice the meat into thin strips and season it with soy sauce, sugar, mirin, garlic, pepper and sesame oil. Mix it well.
You can also use ground beef instead – this will save you the extra work of slicing the beef. Cook the beef in a frying pan on medium high heat until fully cooked. No need to add any extra oil.
Heat anchovy stock in a pot over medium high heat. Season soup by adding salt, gook kanjang and chopped garlic. You can also add sliced onions and carrots to the soup to add some color and additional nutrients. Bring to a boil.
Drain rice cake slices and add to the boiling soup. Cover pot and cook for few minutes. When rice cakes float to the top, they are now cooked and ready to eat. Turn off the heat, sprinkle some black pepper and add sliced green onions.
Taste soup and adjust seasoning if needed. Add more salt if needed. Ladle rice cake soup into a bowl.
Garnish with beef, egg, green onions and roasted seaweed. Sprinkle some sesame seeds and extra black pepper if you’d like and there you go!
- The traditional and more formal way is to prepare garnishes with eggs and meat. You can skip the garnish if you want to.
- If using anchovy stock, I would recommend that you at least make the meat garnish because it adds a lot more flavor to the soup.
- Serve with some kimchi, mandoo(dumplings) and hobahk jeon and you have a great comforting meal. Enjoy!
Calories: 264kcal | Carbohydrates: 10g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 921mg | Potassium: 281mg | Sugar: 6g | Vitamin A: 2725IU | Vitamin C: 4.3mg | Calcium: 42mg | Iron: 1.8mg