Tteokguk (떡국) is a Korean rice cake soup made of thinly sliced rice cakes simmered in a clear, savory broth and finished with shredded eggs, gim (roasted seaweed), and green onions. Traditionally served on Korean New Year (Seollal 설날), it represents gaining another year and is associated with good fortune and new beginnings.
Tteokguk literally means “rice cake soup” in Korean: tteok (떡) means rice cake and guk (국) means soup. The dish is typically made with oval-shaped, thinly sliced rice cakes cooked in a clear broth with bite-sized pieces of beef. It’s served with jidan—thin strips of cooked egg whites and yolks—plus sliced green onions, sprinkled gim, and a light drizzle of toasted sesame oil.
While a traditional tteokguk often relies on a slow-cooked beef brisket broth that can take an hour or more, this simplified version delivers the same comforting flavor in about 15 minutes by using a ready-made clear broth and thinly sliced beef for quick cooking.
What is tteokguk (떡국)?
Tteokguk is a warm, comforting soup of thinly sliced tteok (rice cakes) simmered in a clear broth with sliced beef and optional mandu (Korean dumplings). It is dressed with finely shredded egg (jidan), chopped green onions, and crumbled or thinly sliced gim. Finish with a few drops of toasted sesame oil for aroma and depth.
Tteokguk for Korean New Year (설날)
Seollal (설날), the Korean Lunar New Year, is one of the most important holidays in Korea. Families gather, perform ancestral rites, and share traditional foods. Eating tteokguk on New Year’s Day is a longstanding custom: the oval, coin-like rice cakes symbolize prosperity and wealth, while the soup’s white color represents purity and fresh starts.
Many Koreans say it marks getting “a year older” once they eat a bowl of tteokguk on New Year’s morning. Although closely tied to Seollal, tteokguk is enjoyed year-round and on other celebratory occasions.
Ingredients
Tteok (Korean rice cakes) – Use thin, oval-shaped slices made for soup (not the long cylinders for tteokbokki). They’re sold fresh or frozen in Korean and Asian markets. If frozen, soak briefly in cold water to separate and thaw.
Beef – Thinly sliced cuts such as ribeye, sirloin, or chuck work well for quick cooking. Traditional recipes use brisket, but thinner slices speed up the process.
Stock or broth – Clear broths like chicken, anchovy, or dashi maintain the light color of the soup. A simple beef broth is traditional if you have it.
Toppings – Eggs (separated and cooked into thin strips), chopped green onions, crushed gim (roasted seaweed), toasted sesame oil, and optional mandu (dumplings).
Instructions
- Rinse the rice cakes and soak them in cold water while you prepare the other ingredients. If frozen, soak for about 10 minutes so they separate and thaw.
- Cook the egg whites and yolks separately in a lightly oiled pan, then slice them into thin strips (jidan). Set aside for garnish.
- In a large pot, sauté the sliced beef with minced garlic and a little oil until cooked through. Add the drained rice cakes and mandu if using.
- Pour in your broth and bring to a boil. Skim any foam, then simmer for about 5–7 minutes until the rice cakes are soft and the mandu are cooked. The broth will thicken slightly as starch releases from the rice cakes. Season with low-sodium soy sauce, salt, and pepper, then stir in chopped green onions.
- Ladle the soup into bowls and top with the shredded egg strips, crumbled or sliced gim, extra green onions, and a drizzle of toasted sesame oil. Serve hot.
Variations
Vegetarian tteokguk – Replace meat and animal broth with vegetable stock or vegetarian dashi. Use mushrooms and firm tofu for a satisfying texture.
Tteok mandu guk – Add mandu (Korean dumplings) alongside the rice cakes for a heartier soup. Fresh or frozen mandu both work well.
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Rate
Ingredients
Tteokguk base
- 2½ cups Korean rice cakes (about ⅔ lb)
- 3½ cups broth (anchovy, dashi, or chicken)
- 1 cup sliced beef, bite-sized pieces
- 3 cloves garlic, minced
- 1 Tablespoon vegetable oil
- 2 teaspoons low sodium soy sauce
- Salt and pepper, to taste
Tteokguk toppings
- 2 eggs, whites and yolks separated
- 2 stalks green onions, chopped
- 1 teaspoon toasted sesame oil
- Gim (roasted seaweed), crushed or cut into strips
- Mandu (Korean dumplings), optional
Instructions
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Prep: Rinse and soak the rice cakes in water while prepping ingredients to speed up cooking. Cook egg whites and yolks separately; slice into thin strips.
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Cook beef: Sauté the beef with garlic and oil in a large pot until fully cooked.
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Add stock and rice cakes: Add drained rice cakes, broth, and mandu if using. Boil until rice cakes are soft and mandu are cooked, about 5–7 minutes. Skim foam, season with soy sauce, salt, and pepper, and add green onions.
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Add toppings: Garnish with shredded eggs, gim, green onions, and a drizzle of toasted sesame oil. Serve hot.
Notes
- Broth – Traditional recipes simmer beef brisket to make a rich broth. For a quick version, use a clear store-bought broth.
- Beef – Brisket can be shredded for a traditional texture, but thinly sliced ribeye, chuck, or sirloin work for a fast preparation. Ground beef is also an option.
- Tteok (Korean rice cakes) – Find them in Korean or Asian groceries, fresh or frozen. If frozen, soak briefly to separate pieces before cooking.
Nutrition
Nutrition information is an estimate and should be used as a guide only.
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Tteokguk symbolizes gaining a year of age in Korean tradition and is associated with good luck and prosperity. It’s commonly eaten on Seollal but is enjoyed year-round.
Yes. Thaw frozen rice cakes by soaking them in cold water for about 10 minutes so they separate before cooking.
Korean rice cakes are available in the refrigerated or frozen sections of Korean and Asian grocery stores and often come vacuum-sealed or in airtight packaging.