Rice Cake Soup (Tteokguk: 떡국) Recipe + Mukbang/Eating Show Korean New Year's Day Soup 떡국 레시피
Updated: Jan 28
TteokGuk ("THUK- GOOK": 떡국) is a traditional new year's day meal for Koreans. Growing up, my family New Year's Day tradition (설날) was everyone had to take a bath on new year's day, put on a new outfit, and have a bowl of TteokGuk as our first meal. Yup, had it for breakfast, which literally is the best thing ever...well at least it for Koreans it is...:-) The legend goes that having a bowl of TteokGuk on new year's day is supposed to bring GOOD LUCK for the rest of the year. AND to top it off, having a bowl of TteokGuk on New Year's Day is the proper way to age. Yup, they put A LOT of emphasis on having a bowl of TteokGuk on New Year's Day, if you couldn't tell by now...😉😉😉
For me, TteokGuk is more than just a traditional New Year's Day meal. It is my ultimate Korean comfort food. The beef broth is just simply divine. It is light in taste with clean finishes, but with so much depth of flavors. It just makes you feel "whole, warm and fuzzy" inside, like a baby being swaddled by her mother. And this beef broth is perfectly complimented with CHEWY and PILLOWY rice cakes. (No, we are not talking about your birthday cakes with frosting-and-all cake.) For those who are not familiar with Korean Rice Cakes (called Tteok), it is basically Korean Rice Pasta (made from rice powder mixed with water and salt, steamed into various shapes. Now, Korean Rice Cakes (Tteok) has hundreds of variations, but we'll save discussing that for another day.
For TteokGuk, GaRae Tteok is used. Initially steamed and shaped into long tubular links. These tubular links are then cut into 1.5" to 2 " in length to make TteokBokki (yes, that popular spicy "street food" or snack drenched in velvety spicy finger-licking-good sauce, that everyone loves!). TteokBokki video recipe links are listed below. BUT for TteokGuk, these tubular links are sliced into think oval shapes, perfectly thin bite-size that just melts away in your mouth😋😋😋
I say, ANY DAY is a GOOD DAY TO HAVE TteokGuk!
As promised, below is "Happy New Year" in Korean.
새해 복 많이 받으세요
SaeHae Bok Mhan-Yee Ba-Eu-Sey-Yo
copy and paste 새해 복 많이 받으세요 into Google Korean translation to hear it phonetically
This How To Make Tteokguk Rice Cake Soup Video Recipe Includes:
- How To Make Beef Bone Broth From Scratch For Tteokguk Rice Cake Soup (also listed below is a "short cut" way to make this broth, if you are pinched for time)
- How To Make Braised Beef Shreds For Tteokguk Rice Cake Soup
- Mini TteokGuk Rice Cake Soup Mukbang
You will find the following sections on this blog below:
- A detailed list of all the ingredients
- YouTube videos of other suggested recipes
- Online links to purchase the ingredients and suggested kitchen gadgets for this recipe. - Recipe Instructions
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Thanks for watching!
(Serving Size: 2 to 4 Adults, depends on portion size)
- 1 lb. Tteok (Korean Rice Cakes) - Oval Shaped Slices
- 6 pints (12 cups) Beef Broth: 소고기 유숙
- 2 Eggs
- 2 Scallions/Green Onions (sliced in biased angle)
- For Garnishing: Braised Flank Steak Strips, Toasted Seaweed Strips (sushi-grade), Sesame Seeds and Freshly Ground Black Pepper
For Beef Broth: 소고기 유숙
- 6 Pints Water
- 1 lb. Beef Rib Bones
- 1/2 lb Flank Steak
- 2 inch thick cut of Korean radish 무, cut into thick slices (substitution option: 6 to 8 Red Radishes remove outer red skin)
- 1/3 Cup Mirin
- 1 Tbsp Beef Dashida: 소고기 다시다 (Korean Beef Bouillon Powder)
- 1 Bay Leaf
- 4 to 5 Fresh Garlic Cloves, lightly crushed (please do not use minced garlic that comes in a jar)
- 6 to 8 Peppercorns
- 2 Scallions
- 1 Tbsp Kosher Salt or 3 generous pinches (season to taste your ideal salty preference)
For Short Cut Beef Broth 소고기 유숙 Option:
All the items listed above, minus the Beef Rib Bones. Use 2 Tbsp of Beef Dashida: 소고기 다시다 (Korean Beef Bouillon Powder) and 4 stalks of scallions
For Seasoning Braised Flank Steak Strips:
- 1 Tsp Soy Sauce
- 2 to 3 Dashes Roasted Sesame Seeds
- 1 to 2 Pinches Kosher Salt (less than 1/4 Tsp)
- Freshly Ground Black Pepper (less than 1/8 Tsp or about 10 turns on your peppermill)
Additional Recipe Videos Recommended:
Korean BBQ: Beef Short Ribs Galbi/Kalbi 갈비구이 & How To Cut Galbi Short Ribs - Modern Pepper #26
Spicy Korean Rice Cake (Tteokbokki 떡볶이) + Ramen (Ra bokki 라떡볶이) 🌶️🌶️🌶️ Modern Pepper #35
Korean Royal Court Rice Cake Recipe: GungJung Tteokbokki (궁중 떡볶이) - Modern Pepper #36
Cheese TteokBokki | Spicy Cheese Rice Cake | 치즈떡뽁이 | Recipe & Mukbang - Modern Pepper #37
Classic Korean Kimchi Stew (Kimchi JjiGae: 김치찌개)) - EASY To Follow Recipe! Modern Pepper #14
How To FERMENT & PROPERLY STORE Your Store-Bought Kimchi 김치 - Modern Pepper video #8
Korean Comfort Stew: DoenJang Jigae/Jjigae (SoyBean Paste Stew) 된장찌개 - Modern Pepper video #15
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Korean Rice Cake, Rice Ovaletts - 2 Packs
Kikkoman Manjo Aji Mirin, 17 fl oz
Dasida Beef Flavor Soup Stock
50 Full Size Sheets (3.5oz) Korean Roasted Seaweed Premium Yaki Sushi Nori Gimbap Roll, Vacuum Packed
Simply Organic Bay Leaf Certified Organic
Korean Sesame Seed Salt
Spicy World Peppercorn (Whole)-Black Tellicherry
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
For Scooping Up The Fat Floating On Top Of The Beef Broth: Skimmer Spoon - Stainless Steel Fine Mesh Food Strainer
All-Clad 4204 with loop Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan
Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set
8 Quart, Set of 2, Mixing Bowls, Stainless Steel, Professional Chef, Commercial Kitchen
STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil,Spoons and Chopsticks
HuaLan Japanese Style Natural Wood Chopsticks Set Reusable Classic Style Chopsticks 5 Pairs
Clean Ones 513017 500 Count Disposable Poly Gloves
OXO Good Grips 2-Cup Angled Measuring Cup
Wusthof Classic 8-Inch Chef's Knife
Wüsthof Twelve Piece Block Set
Wusthof Classic 7-piece Slim Knife Block Set
John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches
1. To Make The Beef Broth 소고기 유숙
In a medium-size pot (4-quart size pot is used in the video), add 10 cups of water and bring it to boil. Then add the flank and beef short ribs to the pot. Close the lid, bring the stove heat to medium, and let it cook for 5 minutes. Remove all the bones and steak and set aside. Throw away all the liquid and thoroughly rinse the pot. (This first batch of the liquid is to remove the excess blood, any impurities, and funky odor.) Refill the pot with 12 cups of water and bring to boil. Then add all the bones and steak back in the pot. To this pot, add the mirin, peppercorns, and bay leaf. Cover with a lid, bring the stove heat to low and let it simmer for 1 hour. An hour later, remove the steak and set aside. Then, add the radish, scallion, and garlic to the pot. Cover with lid and let it simmer at low heat for 30 minutes. Then add the Dashida and salt to season the broth. Remember, saltiness is very personal, so season the broth to your preference.
Remove all the bones vegetables from the broth. (Depending on your beef rib bones, you might see some meat. You can eat the meat off of it OR save it to make Kimchi or DhenJang JiJae/Stews.) . Pour the liquid into a large bowl and bring to it room temperature. Then cover with a saran wrap and store it in the refrigerator over night/10 hours. You'll notice a white film on top of the broth, which is beef fat. Using a fine-mesh ladle, skim off all the fat and discard. Now, your beef broth is ready to make TteokGuk. TIP: I usually make extra broth and store in small serving sizes and freeze it for future use. This beef broth 소고기 유숙 is great to use when making Korean stews (Kimchi JiJae, DhenJang JiJae, JungGols...etc.). AND this beef broth is what is used to make GalBiTang: 갈비탕 (Beef Short Ribs Soup). Make sure to SUBSCRIBE to Modern Pepper channel because I will be uploading the GalBiTang video recipe soon.
2. To Make Short-Cut Version Of Korean Beef Broth
Bring 12 cups of water to boil. Add all the ingredients listed above, cover with a lid and bring down the stove heat to low. Cook on low heat for 30 minutes. Then season to taste with salt. Remove and discard all the vegetable ingredients. Now your beef broth is ready.
3. To Make Braised Flank Steak Strips
Once the flank steak cools down from being braised for an hour, start stripping the meat (as shown in the video). Then add the ingredients and mix well. Set aside to garnish your TteokGuk.
4. To Make TteokGuk (Rice Cakes Soup)
In a large bowl, soak the oval-shaped Tteok slices in cold water for 10 to 15 minutes, on your kitchen counter.
In a medium-size pot, add the beef broth and bring to boil. Then add the presoaked Tteok slices to the pot. Let it cook for 3 minutes (until you see Tteok floating to the top) on high heat. Now, turn down the heat to medium. Take 2 eggs and gently break the york (as shown in the video). Pour the eggs into the center of the pot. Using a fine-mesh strainer, gently pull up the eggs to the top. Add the scallions to the broth and let it cook for 60 seconds. One a separate plate, scoop up the eggs and scallions.
5. To Plate Your TteokGuk (Rice Cakes Soup)
In a wide serving bowl, scoop up the amount of Tteok you prefer to serve. Try to create a mountain of Tteok in the center of the bowl. (Some people like to have the TteokGuk with lots of Tteok. And some prefer to have it with less Tteok so they can add rice to the broth and enjoy it). Then add the broth to the bowl, just enough so that you can see the Tteok in the center of the bowl. Then garnish with some of the poached eggs, flank steak strips, and blanched scallions on the center of the Tteok pile. Finishing touches, add a few strips of roasted seaweed (preferably sushi grade), add a dash or two of roasted sesame seeds, and a light pinch of freshly ground black pepper. TIP: Do not let your cooked Tteok sit in the broth of the pot. Transfer all the cooked Tteok to a plate or a steamer tray until you are ready to serve. If you let the cooked Tteok hang out in the pot of broth, it will get soggy and bloated which means your Tteok will not taste chewy, but rather bloated sponge-like.
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