Korean Rice Cake Soup 

Korean Rice Cake Soup 

Korean Rice Cake Soup 

We prepare Korean Rice Cake Soup Tteok Guk/Dduk Guk on the day of the Korean New Year and serve it to our loved ones and house visitors. Many Koreans return to their hometowns throughout the New Year vacation. When they pay respects to their parents and older relatives, they bow to them and wish them health and happiness. Elders provide blessings and advice to children as well as financial presents called Saebaedon.


This was my favorite season of the year since it indicated that if I behaved well, I would have enough money to treat myself to delicacies all year long! (Until my birthday in the summer, at the very least.) Oh, but there was one thing I didn’t like: we were all required to wear the elegant but uncomfortable Hanbok (traditional Korean clothing) throughout the day. Hanbok is traditionally worn by wrapping the skirt tightly over the chest and tying it. I mean incredibly tight.. so tight that I believed I might pass away from lack of air.


▢1 lb rice cake slices/ovalettes for soup

▢8 cup anchovy stock 

▢2 green onions 

▢1/2 sliced onion 

▢1 julienned carrot

▢One Tbsp chopped garlic

▢1 Tbsp soup soy sauce 

▢black pepper


▢1 roasted seaweed sheet 

Ground Beef

▢1/2 lb beef stew meat/brisket or ground beef

▢4 tsp soy sauce 

▢4 tsp sugar

▢1 Tbsp rice cooking wine

▢One Tbsp sesame oil

▢1 Tbsp minced garlic

▢1/2 tsp ground black pepper

Egg Garnish

▢2 eggs

▢1 tsp oil for frying

▢1 pinch salt



  1. For five to ten minutes, rinse and soak the rice cake in cold water (particularly if it is frozen).
  2. Add salt and pepper to a bowl and whisk two eggs.
  3. In a non-stick frying pan, add oil and heat on medium-high. Immediately after adding the egg, remove the pan from the heat. Stir the egg in the pan to distribute it evenly and create a thin pancake that resembles a crepe. Return the pan to the fire, reduce the heat to medium, and flip the egg when it is almost done, as seen in the picture below.
  4. Take the egg out of the pan once it is fully cooked and let it cool on the cutting board. Fold it into overlapping thirds once it is cold enough to handle (tri-fold). You can trim the strips more evenly in this manner.
  5. Slice the meat into thin strips and season it with soy sauce, sugar, mirin, garlic, pepper, and sesame oil if you’re working with brisket or stew meat. It has been thoroughly combined.
  6. Instead of slicing the meat, you may alternatively use ground beef, which would save you time and effort. Cook the beef completely in a frying skillet over medium-high heat. No more oil  required.
  7. In a pot, warm up the anchovy stock over medium-high heat. Add salt, gook kanjang, and minced garlic to the broth to season it. To add color and more nutrition, you may also add sliced onions and carrots to the soup. up to a boil.

    Korean Fried Chicken Tenders

  8. Slices of drained rice cake should added to the hot soup. Cook for a few minutes with the lid off. Rice cakes are cooked and ready to eat when they float to the top. Add some sliced green onions, some black pepper, and turn the heat off.
  9. If necessary, taste the soup and season as desired. Salt the food as necessary. Pour a bowl of rice cake soup.
  10. Beef, an egg, green onions, and toasted seaweed used as garnish. If you’d like, add more black pepper and sesame seeds.

Tips & Notes

Making garnishes with meat and eggs is the conventional and more formal method. If you don’t want the garnish, you can omit it.

I’d advise you to at least prepare the meat garnish if you’re using anchovy stock because it gives the soup a lot more taste.

You may make a wonderful, comfortable lunch by serving hobahk jeon with some kimchi, mandoo (dumplings), and kimchi. Enjoy!


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