Easy Tteokguk (Korean Rice Cake Soup)

Tteokguk is a traditional Korean soup made with chewy rice cakes (tteok) in a savory broth. It’s often enjoyed during the Lunar New Year, symbolizing the gaining of a year in age and wishing for good luck in the new year. This easy version of tteokguk simplifies the preparation while maintaining the essential flavors. The broth is clear, light, and comforting, making it perfect for any time of year when you want a warm, satisfying meal.

Ingredients:

1 1/2 cups tteok (Korean rice cakes), soaked in water for 30 minutes if using dried
5 cups beef broth or chicken broth (you can also use water with bouillon cubes)
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon minced garlic
2 eggs (optional, for garnish)
2 green onions, chopped (for garnish)
1 sheet of nori (seaweed), cut into strips (optional, for garnish)
Salt and pepper, to taste

Directions:

Prepare the Rice Cakes:
If you’re using dried rice cakes, soak them in warm water for about 30 minutes before cooking to soften them. Fresh rice cakes can be used directly.
Make the Broth:
In a large pot, bring the beef or chicken broth to a boil. Once boiling, reduce the heat to a simmer. Add soy sauce, sesame oil, and minced garlic, and stir to combine.
Add Rice Cakes:
Add the soaked rice cakes to the pot. Simmer the soup for about 10-15 minutes, or until the rice cakes are tender and fully cooked.
Add Seasoning:
Taste the soup and add salt and pepper as needed. Adjust the flavor to your liking, ensuring it’s savory and balanced.
Optional Egg Garnish:
Crack the eggs into the soup one at a time and gently stir to swirl them into the broth. Let the eggs cook for 2-3 minutes until they’re fully set. If you prefer a poached-style egg, simply allow the eggs to cook gently in the broth without stirring.
Garnish and Serve:
Ladle the soup into bowls. Garnish with chopped green onions, nori strips (if using), and an extra drizzle of sesame oil. Serve hot with a side of kimchi or rice for a complete meal.