📝 About This Recipe
Tteokguk is a soul-warming Korean soup traditionally served during Seollal (Lunar New Year) to symbolize a fresh start and the accumulation of wealth. The thin, coin-shaped rice cakes swim in a milky, rich beef bone broth that has been simmered to perfection, offering a comforting chew in every spoonful. This recipe honors tradition with a clear, savory brisket base and elegant colorful garnishes that make it a centerpiece of celebration.
🥗 Ingredients
The Broth Base
- 1/2 pound Beef Brisket (soaked in cold water for 20 minutes to remove excess blood)
- 10 cups Water
- 4 cloves Garlic (minced)
- 4 ounces White Radish (Mu) (sliced into 1-inch squares)
- 1 piece Dried Kelp (Dashima) (approx 2x2 inches)
Main Ingredients
- 1 pound Sliced Rice Cakes (Tteokguk-tteok) (soaked in cold water for 15 minutes)
- 1.5 tablespoons Soup Soy Sauce (Guk-ganjang) (provides saltiness without darkening the broth too much)
- 1 teaspoon Fish Sauce (for deep umami flavor)
- to taste Salt and Black Pepper
Garnish (Jidan & Toppings)
- 2 large Eggs (whites and yolks separated)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 sheet Roasted Seaweed (Gim) (shredded into thin strips)
- 1 teaspoon Toasted Sesame Oil (for drizzling)
- 1/2 Red Chili (optional, thinly sliced for color)
👨🍳 Instructions
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1
Place the beef brisket in a bowl of cold water for 20 minutes to draw out excess blood; this ensures a clear, clean-tasting broth.
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2
In a large pot, combine the 10 cups of water, the beef brisket, radish slices, and dried kelp. Bring to a boil over high heat.
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3
Once boiling, remove the kelp (to prevent the broth from becoming slimy) and reduce the heat to medium-low. Simmer for 45-60 minutes until the beef is tender.
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4
While the broth simmers, prepare the 'Jidan' (egg garnish). Whisk the egg whites and yolks separately with a tiny pinch of salt.
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5
Heat a non-stick pan over low heat with a drop of oil. Pour the yolk in a thin layer, cook for 1 minute, flip, and cook for 30 seconds. Repeat with the whites. Slice both into thin matchsticks.
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6
Remove the cooked beef from the pot and let it cool slightly. Shred the beef into thin bite-sized pieces and season with a splash of sesame oil and a pinch of salt.
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7
Strain the broth through a fine-mesh sieve or cheesecloth to remove any impurities, then return the clear liquid to the pot. Discard the boiled radish.
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8
Bring the clear broth back to a boil. Add the minced garlic, soup soy sauce, and fish sauce.
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9
Drain the soaked rice cakes and add them to the boiling broth. Cook for 3-5 minutes. The rice cakes are ready when they all float to the surface and feel soft.
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10
Taste the soup and add salt or more soy sauce if needed. Stir in half of the sliced green onions.
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11
Ladle the hot soup and rice cakes into deep individual bowls, ensuring everyone gets a generous portion of the 'coins'.
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12
Top each bowl beautifully with the shredded beef, yellow and white egg strips, the remaining green onions, and the shredded seaweed.
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13
Finish with a light drizzle of toasted sesame oil and a crack of black pepper before serving immediately.
💡 Chef's Tips
Always soak your rice cakes; if they are frozen, they may crack if thrown directly into boiling water without a 15-minute soak. Use 'Soup Soy Sauce' (Guk-ganjang) rather than regular soy sauce to keep the broth light in color while adding the necessary saltiness. For a richer broth, you can use a mix of brisket and beef marrow bones, though it will require a much longer simmering time. Don't overcook the rice cakes; once they float, they are done. Overcooking leads to a mushy, overly starchy texture. If you want a shortcut, you can use a high-quality store-bought anchovy or beef broth, but the homemade brisket base is much more traditional for the holiday.
🍽️ Serving Suggestions
Serve with a side of well-fermented Napa cabbage kimchi for a spicy, acidic contrast to the rich broth. Pair with 'Jeon' (Korean savory pancakes), such as zucchini or shrimp pancakes, to make it a full holiday feast. Offer a small bowl of seasoned soy sauce on the side for those who prefer an even saltier profile. Serve with warm barley tea (Boricha) to cleanse the palate between bites. If serving for the New Year, remind your guests that eating a bowl of Tteokguk officially makes them one year older in Korean tradition!