Happy New Year! It’s time to enjoy tteokguk, the Korean traditional rice cake soup! Today, we’ll make the simplest version using a light seafood broth (anchovy-based). Even though this recipe is super simple, it is so delicious that you might end up having a second bowl!
Table of Contents
What Is Tteokguk? 떡국
Tteokguk is a traditional Korean dish made by boiling thinly sliced rice cakes (tteok) in a flavorful broth. The long shape of the rice cakes symbolizes long life, making it a meaningful dish to start the new year. It is enjoyed on January 1st or Seollal, the Korean Lunar New Year. Variations of tteokguk can include beef, dumplings, or seafood, depending on personal preferences or regional styles.
Koreans prepare a variety of dishes for major holidays such as the Lunar New Year(Seollal). In addition to tteokguk, popular holiday dishes include galbijjim (braised short ribs), japchae (stir-fried glass noodles), and jeon (Korean pancakes).
Galbijjim is typically a time consuming dish that requires hours of preparation, such as soaking the ribs to remove excess blood. However, my boneless galbijjim recipe uses boneless rib cuts, making it both easier to cook and more convenient to eat. The result is incredibly tender, melt-in-your-mouth galbijjim that’s absolutely delicious. Save this recipe and be sure to try it later!
Easy Tteokguk Recipe for Korean New Year
How to make Tteokguk? Here’s a easy Korean rice cake soup recipe that you can prepare at home.
- Soak the rice cakes (tteok) in water to prepare them.
- Make a seafood broth by adding seafood stock to water. If you don’t have seafood stock, you can use dried anchovies, dried kelp, or dried shrimp to make a flavorful broth.
- Add minced garlic and Korean soy sauce (guk-ganjang) for seasoning, and adjust the taste with salt.
- Beat an egg and pour it into the soup.
- Garnish with sliced roasted seaweed (gim) before serving.
Looking for other Korean dishes made with rice cakes? Creamy rose tteokbokki is one of the most beloved rice cake recipes among Koreans.
3 Popular Types of Rice Cake Soup
Tteok Mandu Guk
A hearty version of rice cake soup that adds mandu (dumpling) to the soup. The mandu filling adds depth and richness to the broth. A variety of broths can be used, such as beef bone broth, seafood broth, or even chicken broth.
Beef Ddukguk
Made with beef or beef bone broth, this version is rich and deeply satisfying. The combination of the nutty flavor of the beef broth and tender beef creates a comforting dish.
Anchovy (Seafood) Tteokguk
This lighter and simpler version uses dried anchovies and seaweed to create a clear and clean broth. It’s easy to make and perfect for those who prefer a lighter soup with a subtle umami flavor.
A Bowl of Korean Rice Cake Soup = One Year Older?
In Korea, it’s a tradition to eat ddukguk on New Year’s Day, and with it comes the saying, You age one year after you finish your bowl of rice cake soup. Unlike most countries where birthdays determine a person’s age, Koreans traditionally add a year to their age every January 1st. Adults often joke with children that they must eat their entire bowl to become one year older. Children, eager to grow up faster, sometimes insist on eating two bowls! Now that I’m older, though, I think I’d be happy with half a bowl, haha.
Why You Should Try this Korean Soup
Tteokguk is more than just a delicious dish. It’s a meaningful way to celebrate the New Year, filled with tradition. Whether you’re looking for a comforting winter meal or a way to connect with Korean culture, this soup is the perfect choice. Let’s start the year with a warm, delicious tteokguk and good vibes!
Kitchen Guide
Disclosure: Blonde Kimchi is part of the Amazon Services LLC Associates Program, an affiliate advertising program that allows websites to earn advertising fees by linking to Amazon.com and promoting products.
Easy Tteokguk Recipe & Video (Korean Rice Cake Soup)
Equipment
- 1 Pot
- 1 scissors
- 1 Bowl
- 1 chopsticks whisk or fork to stir the egg.
Ingredients
- 500 ml water
- 150 g sliced rice cake rice cake for tteokguk.
- 1 seafood coin broth or dried anchovies or kelp instead.
- 1 egg
- 10 g spring onion (green part) for garnish
- 2 slices seaweed for garnish
- 1 pinch salt
- 1/2 tbsp soup soy sauce (gukganjang)
- 1 tsp minced garlic
Instructions
Prepare The Tteok
- Soak the sliced rice cakes(tteokguk tteok) in water for 20 minutes.
Make The Seafood Broth
- In a pot, add 500ml of water
- Add 1 seafood coin broth. (you can use dried anchovies or kelp instead)
- Bring it to a boil.
Prepare Garnish
- Cut spring onion(green part) for garnish.
- Cut seaweed for garnish.
Cook Tteokguk
- Once the broth starts boiling, add the soaked rice cakes.
- Add 1/2 tbsp soup soy sauce and 1 tsp minced garlic.
- Simmer for 5 minutes.
- Taste and add a pinch of salt if needed.
- Beat 1 egg and mix with chopsticks.
- Add it to the soup.
Serve
- Serve the soup in a bowl.
- Garnish with chopped spring onion and seaweed slices.
Jal meokgetseumnida!
- Tteokguk(rice cake soup) 떡국
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
So easy to make, thank you!
I made it for my family and they really loved it!