Right now, Korea is in the middle of the Lunar New Year holiday. To kick off the new year, there’s one dish we absolutely never skip: Tteokguk (Rice Cake Soup). While it’s mostly a cozy meal we make at home, you can usually find it on the menu at local restaurants that serve Kalguksu (hand-cut noodle soup) as well.
Jeon (Korean savory pancakes) is the perfect partner for Tteokguk. During the holidays, the rich, savory smell of frying Jeon fills the entire house. For many Koreans, that distinct aroma of sizzling oil instantly brings back memories of family gatherings.
I’d love to show you how to make Jeon later on, but for today, let’s focus on how to make Tteokguk. I promise it’s simpler than you think!
My mom’s traditional recipe involves a lot of prep for the broth, but today, let’s keep it simple. I’ll show you an easy, beginner-friendly recipe using pre-made broth. It’s so effortless, you can just grab everything you need with a few clicks on Amazon!
<Ingredient>
■Sliced Rice Cakes, ■Beef Bone Broth(Pre-made packs make it super easy!)
■1 Eggs, ■Green Onions,■Seasoned Seaweed Flakes ■Minced Garlic, ■Salt & Pepper
<Example>
Here are a few examples I found on Amazon to give you an idea.
Sliced Rice Cakes
Beef Bone Broth
Seasoned Seaweed Flakes
Alright, here is the step-by-step guide. It’s incredibly easy, so don’t worry if you’re new to Korean cooking.
Prep your toppings:
- Rice Cakes: Rinse lightly under running water and drain using a sieve.
- Eggs: Crack 2 eggs into a bowl and beat them thoroughly with chopsticks.
- Green Onions: Diagonally slice the green onions for a traditional look.
- oak the sliced rice cakes in cold water for 20-30 minutes beforehand. (Note: If they are frozen, soak them for at least 30 minutes to ensure they cook through nicely.
- Pour 1 pack of beef bone broth (1 serving) into a pot and bring it to a boil.
- Carefully add the rice cakes to the pot. Continue to boil until all the pieces rise to the top. This usually only takes a few minutes.
- Turn the heat down to low and slowly pour in the whisked eggs. The key here is not to stir too much right away—this keeps the broth from getting cloudy or messy. Let the eggs set gently for a beautiful, clean finish!
- Lastly, toss in the sliced green onions and give it one quick boil—just for a few seconds
- Carefully pour the soup into a deep, cozy bowl that can hold all that delicious broth.
- To finish, add a spoonful of seasoned seaweed flakes on top as a garnish.
“It was quite simple, wasn’t it? I’m a bit nervous since it’s my first post, but I hope you found it helpful. The most basic Tteokguk is made with just rice cakes, but adding dumplings is another popular way to enjoy this dish. Stay tuned, because I’ll be sharing that ‘Tteok-mandu-guk’ recipe soon!
If there are any other Korean dishes you’re curious about, please leave a comment below! I’ll take your suggestions and try my best to introduce them in future posts. Thanks for reading, and see you soon!
Best,
MJay from Korea
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If you have a palate for bold flavors, don’t miss out on my post about the Spicy Version!
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