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Easy Tteokguk (Korean Rice Cake Soup)
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5 from 6 votes

Easy Tteokguk (Korean Rice Cake Soup)

This Tteokguk recipe is quick & easy to make yet loaded with flavor, making it the ultimate comfort meal for the new year. This satisfying dish features soft and chewy rice cakes simmered in beef broth, topped with eggs, green onion, and roasted seaweed to give you a burst of umami in every bite. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Korean
Servings: 2 people


  • 150 g beef brisket or flank sliced in small pieces
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 4 cups water anchovy, dashi, or chicken stock for more flavor
  • 250 g sliced rice cakes thawed if frozen
  • dumplings fresh or frozen, optional
  • egg, seaweed flakes, and/or green onion for garnish


  • Prepare the rice cakes by rinsing them in cold water 2-3 times. Strain and set aside. This process helps to remove starch and prevents the rice cakes from sticking together.
  • In a medium bowl, add beef, soy sauce, sesame oil, garlic, and black pepper. Mix together to combine and set aside.
  • Heat vegetable oil in a large pot over medium heat and add the beef. Cook for 1-2 minutes until browned, and add water or stock. Skim off any skums, cover, and boil for 15 minutes.
  • Add rice cakes and optional dumplings, and boil for 3-4 minutes until the rice cakes are tender. Garnish and enjoy!


To make the egg strips (Jidan), separate the egg yolks from the whites from 2 large eggs in separate bowls, and lightly beat each mixture. Add oil to a skillet over medium-low heat, and use a paper towel to distribute the oil evenly across the pan.
Add the egg whites, and rotate the pan so that the egg mixture is distributed in a thin layer. Once the bottom is set, carefully flip to the other side, and transfer to a cutting board. Repeat the same step with the yolks. Roll and thinly slice each egg sheet, garnish, and enjoy! 
If you prefer an easier method, you can simply whisk the eggs in a bowl then pour it in a circulated motion to the boiling soup, the same way that you'd make egg drop soup. 

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