🍲 Tteokguk
Tteokguk is Korean rice cake soup: thin oval slices of rice cake simmered in a clear beef broth until soft and slightly chewy, finished with ribbons of egg, spring onion and strips of toasted nori. The broth is mild and savoury, the rice cakes smooth and comforting. It is served hot in a large bowl as a full meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g sliced oval rice cakes (tteok)
- 1.5 l beef broth
- 2 eggs, beaten
- 2 spring onions, sliced
- 1 sheet nori, toasted and cut into strips
- 2 garlic cloves, minced
- Salt and black pepper
Method
- Soak the rice cakes in cold water for 15–20 minutes and drain.
- Bring the broth to a boil with the garlic and season with salt and pepper.
- Add the rice cakes and simmer for 5–7 minutes until they float and turn soft.
- Drizzle in the beaten egg while stirring gently, then add the spring onion.
- Ladle into bowls and top with nori strips.
How to make it lighter
- Use a skimmed, clear broth to keep the fat low.
- Take about 150 g rice cakes per bowl and add more broth and vegetables.
- Add sliced mushrooms or courgette to make the bowl more filling.
History
Tteokguk is the traditional dish of Seollal, the Korean Lunar New Year, and eating a bowl is said to add a year to one's age. The white rice cakes are commonly explained as a symbol of a clean, fresh start.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →