Tender beef, chewy rice cakes, eggs, garlic, and roasted seaweed come together in this cozy Korean Rice Cake Soup (Tteokguk) — perfect for Lunar New Year or anytime you need comfort.

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Every New Year’s morning growing up, my house smelled like garlic, simmering broth, and sesame oil. My grandma would already be in her floral apron by sunrise, standing over a pot big enough to feed the whole neighborhood. She never used a timer. She just knew when the beef was ready — like some sixth sense only grandmas have.

I’d still be half asleep, rubbing my eyes, and she’d hand me a bowl of Korean Rice Cake Soup (Tteokguk) with steam curling into the cold January air. “Eat this, you’ll be a year older,” she’d say with a wink. I remember thinking that if I ate two bowls, maybe I’d grow taller that year (spoiler: I didn’t).

Now, when I make it, the smell of sesame oil hits me and it’s like I’m back in her kitchen — except with Spotify on and a cat meowing at my feet. Funny how food time-travels, right? This soup isn’t just about feeding yourself; it’s about marking time. A warm, golden bowl that quietly says, Hey, new year, new start.

Why You’ll Love This Korean Rice Cake Soup (Tteokguk) Recipe?

You know those dishes that taste like they’ve been part of someone’s story for centuries? This is one of them. Korean Rice Cake Soup (Tteokguk) is traditionally eaten during Seollal — the Korean Lunar New Year — but honestly, there’s no law against eating it whenever your soul feels like it needs a reset.

The chewy rice cakes (tteok) are shaped like little white coins — which is kind of poetic, right? White for purity and new beginnings, round for wealth and longevity. The broth is simple but deep, made by simmering beef brisket with garlic and onions until it tastes like home. Then there’s the egg ribbons, the nori, and that final drizzle of sesame oil — it’s all humble ingredients, but together they sing.

It’s rich without being heavy, comforting without being boring. And maybe, just maybe, it carries a little bit of luck.

Ingredient Notes:

There’s something satisfying about knowing why each ingredient is here, so let’s take a quick stroll through the lineup.

• Beef brisket – The heart of the broth. It’s what gives this soup its depth, that slow-cooked, melt-in-your-mouth goodness.

• Rice cakes (tteok) – Those oval-shaped slices? They’re chewy, slightly sticky, and ridiculously addictive. Make sure you soak them first — it helps them cook evenly and stay tender.

• Soup soy sauce – It’s lighter in color and saltier than regular soy sauce. It seasons without overpowering.

• Eggs – Whisked, cooked, and sliced into ribbons — they add both texture and a pop of sunny color.

• Garlic, onion, and scallions – The soul trio of Korean cooking. They do all the heavy lifting in the flavor department.

• Sesame oil – A few drops go a long way. Adds warmth, nuttiness, and that cozy aroma you’ll want to bottle.

• Nori (roasted seaweed) – Salty, umami, slightly crisp. It’s the final flourish that makes each bowl feel complete.

How To Make Korean Rice Cake Soup (Tteokguk)?

Sep 1. Simmer the Broth.
Grab your biggest pot — this soup deserves space. Toss in the beef, onion, garlic, and scallions, and fill it up with water. Bring it to a boil, then lower the heat and let it hum quietly for a couple of hours. Skim off the foam as it rises. It’s oddly satisfying.

Step 2. Shred and Season the Beef.
Once the beef is tender, pull it out and let it cool just enough to handle. Shred it with your fingers — that tactile bit is my favorite part — and toss it with minced garlic, sesame oil, salt, and pepper. This step right here? That’s where the flavor layers start building.

Step 3. Prep the Rice Cakes.
Soak the tteok in cold water for about 20 minutes while you get the rest ready. They’ll plump up slightly and cook more evenly later. And yes, if you forget this step once (like I did last year), they’ll clump together into one giant rice blob. Don’t skip it.

Sep 4. Season the Broth.
Remove the onion, garlic, and scallions, and season your broth with soup soy sauce and salt. Taste it — go on, just a sip. It should be comforting but not too salty yet. The beef you add later will even things out.

Step 5. Make the Egg Ribbons.
Whisk eggs with a touch of water and salt, pour them into a lightly oiled pan, and swirl it around like you’re making a crepe. Once it’s set, roll it up and slice into ribbons. Looks fancy, takes five minutes.

Step 6. Cook the Rice Cakes & Serve.
Bring your broth back to a boil, add the rice cakes, and wait until they float — that’s your cue. Don’t wander off; they can go mushy fast. Ladle into bowls, top with shredded beef, egg ribbons, scallions, seaweed, and a drizzle of sesame oil. Take a picture if you want, but honestly? Eat it while it’s hot.

Storage Options:

Here’s the deal: rice cakes don’t love sitting around. They’ll soak up broth and lose their chewy texture. So if you’ve got leftovers, store the broth and rice cakes separately. The broth will keep in the fridge for up to 3 days, or you can freeze it for a lazy future you. The rice cakes? Keep them sealed and add them fresh when you reheat. Trust me — it makes a difference.

Variations and Substitutions:

You know what I love about traditional recipes? They evolve. So feel free to tweak this one to your taste:

• Throw in mandu (Korean dumplings) for the best of both worlds — then it becomes tteok-manduguk.

• Go meatless with mushroom broth and tofu. The umami still hits.

• Try chicken broth if you want a lighter flavor (or if beef just isn’t your thing).

• Add bok choy, spinach, or mushrooms for a little green freshness.

• Feeling bold? Stir in a spoonful of gochugaru (chili flakes) or gochujang for a spicy twist.

What to Serve with Korean Rice Cake Soup (Tteokguk)?

You can totally enjoy Korean Rice Cake Soup by itself, but if you want to go full-on Korean comfort mode, try pairing it with:

• Kimchi — spicy, tangy, and the perfect sidekick.

• Pajeon (Korean pancakes) — crispy, oniony goodness that complements the softness of the soup.

• Pickled radish — for a pop of brightness.

• Steamed rice — because, well, it’s Korea. Rice goes with everything.

Frequently Asked Questions:

Can I use frozen rice cakes?
Absolutely. Just give them a quick soak before cooking, and they’ll turn out perfectly soft and chewy.

Can I make it ahead?
Totally. You can make the broth and shredded beef a day or two early. Just cook the rice cakes right before serving so they don’t get soggy.

What does it symbolize again?
The rice cakes represent money and luck — oval like coins — and the soup itself symbolizes purity and a fresh start. Basically, it’s tradition disguised as deliciousness.

Every time I make this soup, I think about how my grandma never wrote down her recipe. She just cooked with instinct — a little salt here, a splash of soy sauce there — and somehow it was always perfect. I’ll never get it exactly like hers, but maybe that’s the point. Recipes like this aren’t just about flavor; they’re about memory.

So next time you need a bowl of something soothing, make this Korean Rice Cake Soup (Tteokguk). Take your time, let the broth do its thing, and eat it while it’s hot. Oh, and if you happen to feel a year older after? Well… that’s just part of the magic.

Keep the Flavor Coming – Try These:

Baked Ziti With Meat Sauce

Stuffed Cabbage Rolls

Southern Chocolate Cobbler

Korean Rice Cake Soup (Tteokguk)

Prep Time 15 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 35 minutes mins

A traditional Korean soup made with tender beef brisket, chewy rice cakes, and delicate egg ribbons simmered in a rich, flavorful broth—perfect for celebrating Lunar New Year or cozy winter evenings.

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6 Servings

Ingredients

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For the Soup:

• 12 c water
• 1 lb beef brisket trimmed of fat
• 3 scallions trimmed and halved crosswise
• 1 medium yellow onion quartered
• 5 cloves garlic divided
• 1 tsp toasted sesame oil plus more for serving
• Pinch of freshly ground black pepper
• 8 c 2 ½ lb oval rice cakes (tteok) frozen or refrigerated
• 1 tbsp soup soy sauce
• 2 ¾ tsp kosher salt divided, plus more to taste

For the Omelet Garnish:

• ½ tsp canola or vegetable oil
• 3 eggs
• 1 ½ tsp water
• ⅛ tsp kosher salt

For Serving:

• 10 small sheets roasted seasoned seaweed nori, thinly sliced
• 1 scallion thinly sliced on a bias
• Kimchi optional

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Instructions

 

Prepare the Broth:

1. In a large stockpot, combine the water, brisket, scallions, onion, and four smashed cloves of garlic. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface. Cover and allow the broth to simmer for approximately 2 hours, or until the beef is tender. Ensure the broth remains at a gentle simmer to prevent the meat from becoming tough.

Season and Shred the Beef:

1. Remove the brisket from the broth and allow it to cool slightly. Shred the beef into bite-sized pieces using your fingers or a fork. In a bowl, combine the shredded beef with the remaining minced garlic, sesame oil, ¼ teaspoon of salt, and black pepper. Stir well and set aside for serving.

Prepare the Rice Cakes:

1. Place the rice cakes in a large bowl and cover them with cold water. Soak for about 20 minutes to soften. Drain thoroughly and set aside.

Refine and Season the Broth:

1. Using a skimmer or slotted spoon, remove and discard the scallions, onion, and garlic from the broth. Alternatively, strain the broth through a fine mesh sieve for a clear result. Return the broth to the pot, add the soup soy sauce, and the remaining 2½ teaspoons of salt. Adjust seasoning to taste. Keep the broth warm over low heat.

Prepare the Omelet:

1. In a small bowl, beat the eggs with water and salt. Heat the oil in a nonstick skillet over medium-high heat. Pour in the egg mixture, swirling to create a thin, even layer. Reduce the heat and cook until the bottom is set but the top remains slightly moist, about 1 minute. Carefully flip and cook briefly on the other side. Transfer to a cutting board, allow to cool, roll into a cylinder, and slice crosswise into thin ribbons. Set aside.

Cook the Rice Cakes:

1. When ready to serve, bring the broth to a boil. Separate any clumped rice cakes and add them to the pot. Cook until the rice cakes float and are tender yet chewy, approximately 3 to 5 minutes.

Assemble and Serve:

1. Divide the soup and rice cakes among serving bowls. Top each bowl with the seasoned shredded beef, egg ribbons, sliced scallions, and seaweed. Drizzle with sesame oil for added aroma. Serve immediately with kimchi on the side, if desired.

Notes

To make this recipe gluten-free, use certified gluten-free rice cakes and replace soup soy sauce with tamari or a gluten-free soy sauce alternative. Always check the labels on sesame oil and other condiments to ensure they contain no wheat derivatives.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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