Korean Rice Cake Soup Tteokguk

This Korean rice cake soup recipe is super easy and super comforting. It’s usually made during the beginning of the lunar new year to ring in good luck.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 45

Course Dinner, Lunch, Main Course, Soup

Cuisine Asian, Japanese, korean

Servings 2 People

Ingredients

1 Log Egg Tofu (Cut)
1 Stalk Scallions (Sliced)
4-5 Cloves Garlic (Smashed)
1 Knob Ginger (Smashed)
1 & ½ C Korean Rice Cakes (Ovalette Shaped, Rinsed & Drained)
½ Lb Beef Flank (Sliced & This is an alternative to the Miso and Dashi Broth)
1 Tbsp Miso
5 C Dashi Broth
1 Handful Seaweed (Cut)

Garnish:

½ C Kimchi
2 Large Fried Eggs (Recipe serves 2 people, one egg per person)
Splash Sesame Oil

Instructions

Prepare the Ingredients by slicing the Egg Tofu, Scallions, Seaweed, and washing the Korean Rice Cakes, and Smashing the Ginger and Garlic.
In a pot, you can either boil together Garlic, Ginger, Miso, Dashi Broth, and Seaweed, or alternatively boil together Sliced Beef Flank, Garlic, Ginger, for 20-25 minutes for an opaque broth, then add in the seaweed. I prefer going the former route (the Miso and Dashi Broth), as it is much easier. When the broth simmers, add in drained Rice cakes and turn off the heat to allow the Rice Cakes to cook. The Rice Cakes are done cooking after they are chewy in the middle and begin floating to the top of the broth.
Serve with a Fried Egg, Sesame Oil, and some Kimchi

Notes

To make the more traditional version, omit the Miso and Dashi. Boil ½ Lb Beef Flank in water for 20-25 minutes until an opaque broth forms.

Keyword Dinner, Easy, Egg, Lunch, Make Ahead, Recipe, Rice, Vegetarian