Tteokguk is a traditional Korean New Year soup of sliced rice cakes served in a savory broth, often with beef and simple garnishes. This version uses brisket for a clear, full-flavored broth and chewy garaetteok, the cylindrical rice cakes sliced into ovals for the soup. Families and regions season and garnish it differently, so you can adjust the finish to suit your table.
Ingredients
- 1 lb (450 g) beef brisket, in one piece
- 2 tsp (10 ml) neutral oil or sesame oil, divided
- 8 cups (1.9 L) water
- ½ medium yellow onion, about 2¾ oz (75 g), peeled
- 4 garlic cloves, about ½ oz (14 g), peeled and lightly crushed; divide 3 for the broth and 1 for the beef garnish
- 1 piece dried kelp, about 4 by 4 in (10 by 10 cm), also called dashima or kombu
- 1 lb (450 g) sliced Korean rice cakes, garaetteok, fresh or frozen
- 1 tbsp (15 ml) Korean soup soy sauce, guk-ganjang
- 1 tsp (5 g) kosher salt, plus more to taste
- ¼ tsp (0.5 g) ground black pepper
- 2 scallions, about 1 oz (30 g), thinly sliced
- 1 tsp (5 ml) regular soy sauce, for seasoning the beef
- 1 sheet roasted gim or nori, about 0.1 oz (3 g), cut into thin strips
Instructions
- Prepare the rice cakes and aromatics. If the rice cakes are frozen or feel firm, put them in a bowl of cold water for 10 minutes, then drain. Fresh, soft rice cakes can go straight into the soup; separate any pieces that are stuck together. Slice the onion in half if it is large, lightly crush three garlic cloves, mince the remaining clove, and slice the scallions. This preparation takes about 20 minutes, including the rice-cake soak.
- Brown the brisket. Pat the brisket dry. Heat 1 teaspoon (5 ml) of the oil in a heavy pot over medium-high heat. Brown the beef for about 5 minutes, turning it so that more than one side picks up color. Browning adds depth to the broth, though it is fine if the piece does not brown evenly.
- Build the broth. Add the water, onion, and three crushed garlic cloves. Bring the pot to a boil, which should take about 8 to 10 minutes, and skim off any gray foam that gathers on the surface. Lower the heat to maintain a gentle simmer. Add the dried kelp and remove it after 10 minutes; leaving it in for the whole simmer can make the broth overly strong or slippery. Continue simmering the brisket and aromatics for 45 minutes, partly covered, until the meat is tender. Keep the liquid at a quiet simmer rather than a hard boil, which can make the broth cloudy.
- Check and slice the beef. Check the thickest part of the brisket with a food thermometer. Whole cuts of beef must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest; the longer simmer here should also make the brisket tender. Lift it out and let it rest for 3 minutes, then slice thinly across the grain. Strain the broth if you want a particularly clear soup, or remove the onion and garlic with a slotted spoon. Return the broth to the pot.
- Season the beef and broth. Toss the sliced beef with the remaining 1 teaspoon (5 ml) oil, the regular soy sauce, minced garlic, and a pinch of black pepper. Stir the soup soy sauce and kosher salt into the broth. Taste before adding more: soup soy sauce is salty, and different brands vary. Bring the broth back to a gentle boil.
- Cook the rice cakes and serve. Add the drained rice cakes and simmer for about 5 minutes, stirring once or twice so they do not stick to the bottom. They are ready when soft and chewy all the way through; thin slices may cook sooner, while thicker or still-cold pieces may need an extra minute or two. Ladle the soup into four bowls and top each with sliced beef, scallions, gim, and a little black pepper. Serve hot.
Tips
- Choose the right rice cake. Look for garaetteok sold sliced for tteokguk, fresh or frozen, at a Korean grocery store or in the refrigerated or frozen section of an Asian market. If you find only long cylindrical garaetteok, slice it into thin ovals. Mochi or other soft rice cakes are not a close substitute: they soften differently and can make the broth gummy.
- Adjust the seasoning gradually. Guk-ganjang is a traditional soup seasoning with a lighter color and a sharper, more savory taste than ordinary soy sauce. If it is unavailable, use regular soy sauce, starting with 2 teaspoons (10 ml) instead of 1 tablespoon, and add salt carefully. The soup will be darker and its flavor a little different.
- Keep the broth gentle. A rolling boil can break up the beef and cloud the stock. Once it comes to a boil, lower the heat and skim the surface. For a clean, mild kelp flavor, take the kelp out after its first 10 minutes rather than simmering it for an hour.
- Plan for the rice cakes to thicken the soup. They continue absorbing broth as they sit. If the soup seems slightly loose in the pot, that is useful; avoid simmering it down for a thick consistency. Keep extra hot water or unsalted broth nearby to loosen individual bowls if needed.
Serving Suggestions
Serve tteokguk immediately in warmed bowls, while the rice cakes are tender and the broth is steaming. The sliced beef, scallions, and crisp strips of gim provide a simple mix of savory flavor and texture. Set out extra black pepper and a small dish of salt so diners can season their own portions rather than making the whole pot too salty.
For a Korean-style meal, pair the soup with kimchi and a few small side dishes, such as seasoned vegetables or pickled radish. Plain steamed rice is optional: the rice cakes already make the soup filling, but a small bowl of rice can suit a larger meal. Tteokguk is especially associated with Seollal, the Korean Lunar New Year, when eating it is traditionally linked with welcoming the new year. It is also a satisfying soup to make outside the holiday.
Variations
Use a different broth. Some cooks make tteokguk with anchovy and kelp stock, while others use chicken or a vegetable-based broth. To adapt this recipe, replace the water-and-brisket broth with about 8 cups (1.9 L) of prepared stock and skip the beef simmering steps. Season the stock with soup soy sauce and salt to taste, then proceed with the rice cakes. The result will have a different flavor, so start with less seasoning and adjust after tasting.
Add egg garnish. Egg is a common topping in many versions. For a straightforward garnish, hard-boil 2 large eggs (about 3½ oz/100 g each) until the yolks and whites are firm, cool, peel, and halve or slice them. Add the egg to each bowl with the beef. You can also use a thin egg omelet cut into strips, as long as the egg is fully cooked.
Make a dumpling version. Mandu-tteokguk includes Korean dumplings along with rice cakes. Add 8 to 12 frozen mandu (about 9 to 12 oz/255 to 340 g) to the simmering broth according to their package cooking time, then add the rice cakes for their final 5 minutes. Make sure the dumplings are hot all the way through; follow the package directions for any meat-filled dumplings.
Keep it meat-free. Use a mild vegetable stock and season with soup soy sauce, kelp, and a little salt. Top with scallions, gim, and sliced mushrooms sautéed until tender. The stock and toppings will change the traditional beefy character, but the rice cakes remain the centerpiece.
Storage and Reheating
For the best texture, serve the soup soon after the rice cakes are cooked. If you expect leftovers, the most useful approach is to keep some cooked rice cakes separate from the broth before combining everything; the cakes swell and soften as they sit. Refrigerate cooked food within 2 hours. Store the broth, beef, and rice cakes in covered containers in the refrigerator for 3 to 4 days, keeping the broth separate from the cakes when possible.
Reheat broth and beef on the stove until steaming, then check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add rice cakes near the end and heat just until tender. If the soup has already been mixed, reheat a portion gently, stirring often and adding a splash of water or broth if it has thickened. Avoid repeatedly cooling and reheating the full pot. For longer storage, freeze the broth and beef without the rice cakes for up to 2 to 3 months for best quality; thaw in the refrigerator and cook fresh rice cakes when serving.
Frequently Asked Questions
What does tteokguk mean?
Tteokguk means rice cake soup in Korean: tteok refers to rice cakes and guk means soup. For this dish, the rice cakes are usually sliced into oval pieces and served in broth with toppings such as beef, scallions, and seaweed. It is strongly associated with Korean New Year celebrations, though it can be eaten at other times.
Do I have to soak the rice cakes first?
No. Fresh, pliable sliced rice cakes usually do not need soaking. A 10-minute soak in cold water helps frozen or firm rice cakes separate and cook evenly. Drain them before adding to the pot, and judge doneness by their texture: they should be tender and chewy, not hard in the center.
Why did my rice cakes become soft or gummy?
They may have simmered too long, or the soup may have sat for a while after cooking. Rice cakes continue absorbing liquid and softening in hot broth. Cook them only until tender, then serve promptly. For make-ahead portions, store the broth and rice cakes separately and combine them while reheating.
Can I make the broth ahead?
Yes. Make and strain the broth, cook the brisket, and refrigerate them separately in covered containers within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Reheat the broth and beef to 165°F (74°C), then cook the rice cakes in the hot broth just before serving for a fresher texture.
What can I use if I cannot find Korean soup soy sauce?
Regular soy sauce is a practical substitute, but it is darker and may make the soup taste more like soy sauce. Begin with 2 teaspoons (10 ml), taste the broth, and add more only as needed; reduce or omit the measured salt until you have tasted it. If you have neither kind of soy sauce, season with salt and black pepper, understanding that the broth will lack that particular savory note.
Can I use frozen rice cakes directly from the freezer?
You can, but they may clump together or take longer to heat through. Briefly soaking them in cold water makes it easier to separate the slices and gives you a more predictable cooking time. If adding them frozen, separate the pieces as they thaw in the pot, keep the broth at a gentle simmer, and cook until each slice is tender throughout.
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