Korean Tteokguk is a traditional Korean rice cake soup made with chewy sliced garaetteok simmered in a rich and savory beef broth. Tender beef, delicate egg ribbons, green onions, garlic, and roasted seaweed add layers of flavor and texture to this comforting Korean classic.

Tteokguk is especially associated with Korean New Year celebrations, when eating a bowl of rice cake soup symbolizes welcoming the new year and growing a year older. However, its simple ingredients and satisfying flavor make it perfect for a comforting family meal any time of year.

This authentic Korean Tteokguk recipe is easy to prepare and creates a warm, hearty bowl with chewy rice cakes, savory broth, tender beef, and fresh garnishes.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Rest Time: 5 minutes

Total Time: 50 minutes

Servings: 4 people

Difficulty: Easy

Cooking Temperature: Medium Heat (325–350°F / 165–175°C)

Why You Will Love This Korean Tteokguk

• Chewy and satisfying Korean rice cakes.
• Rich and savory beef broth.
• Tender slices of beef.
• Simple traditional Korean ingredients.
• Perfect for Korean New Year celebrations.
• Easy enough for an everyday family meal.
• Beautifully finished with egg and seaweed.
• Comforting and filling.

How to Make Korean Tteokguk

1. Soak the Rice Cakes

Place the sliced Korean rice cakes in a large bowl.

Cover with cold water and soak for about 10 minutes.

Drain well before cooking.

2. Prepare the Beef

Thinly slice the beef.

Heat sesame oil in a large pot over medium heat.

Add the beef and minced garlic.

Cook for 3–4 minutes until the beef is lightly browned.

3. Add the Broth

Pour the beef broth into the pot.

Bring it to a gentle boil.

Skim off any foam that rises to the surface for a cleaner broth.

4. Add the Rice Cakes

Drain the soaked rice cakes thoroughly.

Add them to the simmering broth.

Cook for about 5–7 minutes until the rice cakes become soft and chewy.

Avoid overcooking them.

5. Prepare the Egg

Whisk the eggs in a small bowl.

Slowly pour the beaten eggs into the simmering soup while gently stirring.

Cook for about 1 minute until the egg forms delicate ribbons.

6. Season the Soup

Add soy sauce, salt, and black pepper.

Taste the broth and adjust the seasoning if needed.

7. Add the Green Onions

Add sliced green onions.

Simmer for another 1–2 minutes.

8. Rest and Serve

Remove the pot from the heat.

Let the Tteokguk rest for 5 minutes.

Ladle into bowls and garnish with roasted seaweed strips and additional green onions.

Serve warm.

Tips for Perfect Korean Tteokguk

• Soak refrigerated or firm rice cakes before cooking.
• Use a flavorful beef broth for the best result.
• Do not overcook the rice cakes because they can become too soft.
• Pour the egg slowly for delicate ribbons.
• Adjust salt after adding soy sauce.
• Add seaweed just before serving to maintain its texture.

Delicious Recipe Variations

Dumpling Tteokguk

Add Korean mandu to the soup for a hearty Tteok Manduguk variation.

Chicken Tteokguk

Replace beef broth and beef with chicken for a lighter version.

Seafood Tteokguk

Add shrimp, clams, or squid for a seafood-inspired soup.

Spicy Tteokguk

Add gochugaru and sliced Korean green chili peppers for a spicy version.

Vegetarian Tteokguk

Use vegetable or mushroom broth and replace the beef with mushrooms and tofu.

What to Serve with Korean Tteokguk

• Kimchi
• Kkakdugi
• Korean cucumber salad
• Roasted seaweed
• Seasoned spinach
• Pickled radish
• Korean side dishes

How to Store Leftover Tteokguk

Allow the soup to cool completely.

Store it in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop.

For the best texture, add freshly cooked rice cakes when reheating if possible.

Can Korean Tteokguk Be Frozen?

Yes.

For the best texture, freeze the broth and beef separately from the rice cakes.

Store the broth in a freezer-safe container for up to 2 months.

Thaw overnight in the refrigerator and reheat before adding fresh rice cakes.