Tteokguk (떡국 (tteokguk))
Overview
Tteokguk is the Korean rice cake soup eaten on the morning of Lunar New Year. Thin oval slices of garaetteok, a cylinder of chewy white rice cake, are cooked in a clear beef or anchovy broth until soft. The soup is garnished with thin strips of fried egg yolk and white, shredded beef, toasted seaweed and spring onion. It is mild, comforting and filling. Some families add dumplings, which turns it into tteok-manduguk. Thin strips of seaweed and a little sesame oil are often added just before serving.
History
Eating tteokguk at New Year is an old Korean custom: the white rice cakes stand for purity and a fresh start, and their coin shape for prosperity. Koreans traditionally say that you grow a year older by eating a bowl. It is now also eaten throughout the winter in homes and restaurants. Families often prepare large batches on New Year's Day for visiting relatives.
Main ingredients
Sliced rice cakes, beef broth, beef, egg garnish, dried seaweed, spring onion. The soup is built on beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Rice soups · Egg soups · More soups from South Korea
Recipe outline serves 4 · ~55 min
Ingredients
- 600 g sliced rice cakes, soaked
- 200 g beef, thinly sliced
- 1.5 l beef or anchovy broth
- 2 eggs, separated and fried into thin sheets
- 1 tbsp soy sauce (gluten-free), 2 garlic cloves
- roasted seaweed, spring onion
Allergens: Contains: Gluten, Eggs, Fish, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Brown the beef with garlic and sesame oil, then add the broth.
- Season with soy sauce and simmer for 15 minutes.
- Add the rice cakes and cook until soft and floating.
- Serve with egg strips, seaweed and spring onion.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
