Korean Rice Cake Soup (Tteokguk)
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.
6 Servings
Ingredients
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
Instructions
Prepare the Broth:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.