Method

  1. Soak the rice cakes

    Rinse 500 g of sliced Korean rice cakes under cold running water, then place them in a bowl and cover generously with cold water. Soak for 20 minutes while the broth begins cooking, then drain. If the rice cakes are already soft and pliable, a thorough rinse is enough.

    20:00

  2. Build the beef broth

    Add 1500 ml of water and 250 g of beef flank steak to a large pot. Peel 150 g of yellow onion and cut it into quarters. Mince 3 garlic cloves, then add 150 g of yellow onion, 3 garlic cloves, and 0.6 g of ground black pepper to the pot. Bring to a boil over high heat, skim away the gray foam, and reduce the heat to maintain a gentle simmer. Partially cover and simmer for 30 to 35 minutes, starting the timer for the first check at 30 minutes. Use a food thermometer to confirm the thickest part of the beef has reached at least 63°C/145°F, then keep it in the simmering broth for 3 minutes before removing. Wash hands and clean any board or knife that touched raw beef before preparing ready-to-eat garnishes.

    00:30:00
    00:03:00

  3. Prepare the egg and garnishes

    Prepare the egg and garnishes during preparation

    Beat 2 large eggs until no streaks remain. Heat a nonstick skillet over medium-low heat, add 5 ml of neutral cooking oil, and swirl to coat. Pour in the eggs and tilt the skillet into a thin, even layer. Cook for 2 to 3 minutes until the surface is fully set with no liquid egg remaining, flip, and cook for 30 seconds more. Transfer to a clean board and cut into narrow ribbons. Slice 45 g of green onions and crumble 3 g of roasted gim.

    00:02:00
    00:00:30

  4. Strain and season the broth

    Transfer the cooked beef to a plate. Pour the broth through a fine-mesh sieve into a clean pot, pressing lightly on the aromatics before discarding them. When the beef is cool enough to handle, shred it against the grain. Bring the strained broth back to a lively simmer, then stir in 20 ml of Korean soup soy sauce (contains soy and wheat) and 1.5 g of fine sea salt. Taste carefully; soup soy sauce varies in saltiness, so the broth should taste savory but not harsh.

  5. Cook the rice cakes

    Add 500 g of sliced Korean rice cakes to the simmering broth and stir once to keep them from settling on the bottom. Cook for 3 to 5 minutes, starting the timer for the first check at 3 minutes, until the slices float and feel tender at the edges with a resilient chew in the center. Return the shredded beef to the pot and simmer for 1 minute so it is hot throughout.

    00:03:00
    00:01:00

  6. Finish the bowls

    Divide the soup among warm bowls. Arrange the egg ribbons and shredded beef over the rice cakes, then top with 45 g of green onions and 3 g of roasted gim. Drizzle with 5 ml of toasted sesame oil and serve immediately while the broth is clear and the rice cakes are at their best texture.

Cook's noteRice cakes vary in thickness and moisture. Once they float, taste one rather than relying only on the clock; it should be tender through the edges but still pleasantly springy in the center.

Smart Substitutions

  • No flank steak? Use well-trimmed brisket or chuck and simmer until tender; a thicker cut may need a little longer.
  • No soup soy sauce? Use regular soy sauce sparingly, then adjust with fine sea salt so the broth stays pale and balanced.
  • Prefer a lighter broth? Replace the beef and water with a well-seasoned anchovy-kelp broth, then omit the shredded meat garnish.
  • No roasted gim? Finish with toasted sesame seeds for a nutty accent, or leave the seaweed garnish off.

Tips and Variations

  • Look for oval tteokguk rice cakes rather than the long cylinders sold for tteokbokki.
  • Keep the broth at a gentle simmer after skimming; a hard boil can make it cloudy and emulsify beef fat into the liquid.
  • Season only after straining because the broth becomes saltier as it reduces.

What Went Wrong?

  • Broth is cloudy Lower the heat to a gentle simmer and skim more carefully. Straining through a fine-mesh sieve will improve clarity.
  • Rice cakes are turning mushy Take the pot off the heat as soon as the slices are tender. Thin rice cakes can finish in only a few minutes.
  • Broth tastes bland Add a little more soup soy sauce first, then fine sea salt. Adjust gradually so the broth stays clean-tasting.
  • Egg sheet tears Use medium-low heat, wait until the surface is fully set before flipping, and let it rest briefly before slicing.

Nutrition Estimate

Calories475
Protein24 g
Carbs76 g
Fat8 g
  • Fiber: 3 g per serving
  • Sodium: 730 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

tteokgukKorean souprice cakesSeollalbeef soup

FAQ

Why is tteokguk eaten for Korean New Year?Tteokguk is closely associated with Seollal, the Korean Lunar New Year. The white rice cakes and clear broth are linked with a fresh start, while the coin-like slices are commonly associated with prosperity.
Do sliced rice cakes always need soaking?Firm, chilled, or dried-out rice cakes benefit from a 20-minute soak. Fresh, soft slices usually need only a good rinse before they go into the simmering broth.
How do I know the rice cakes are done?They usually float when nearly ready. Taste one: the edges should be tender and the center should retain a gentle, springy chew rather than feeling hard or gummy.