Tteokguk (Korean Rice Cake Soup) Recipe

Tteokguk (Korean Rice Cake Soup) Recipe

www.simplyrecipes.com

A traditional rice cake soup served to celebrate Seollal (Korean Lunar New Year), Tteokguk is warm, comforting, and filled with auspicious meaning.

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Cooking tools:

  • Stockpot
  • Cutting board
  • Chef's knife
  • Saucepan
  • Skillet
  • Spatula
  • Mixing bowl
  • Whisk
  • Measuring spoon
  • Measuring cup
  • Ladle
  • Slotted spoon
  • Colander
  • Kitchen shears
  • Stove
  • Fine-mesh sieve
  • Plate
  • Soup bowl
  • Kitchen towel
  • Paper towel
  • Serving bowl
  • Tongs
  • Wooden spoon
  • Fork

Ingredients

  • 12 cups water
  • 1 pound beef brisket, fat trimmed off
  • 3 scallions, trimmed and halved crosswise
  • 1 medium yellow onion, quartered
  • 5 cloves garlic, divided
  • 1 teaspoon toasted sesame oil, plus more for serving
  • Pinch freshly ground black pepper
  • 8 cups (2 1/2 pounds) oval tteok (rice cakes), frozen or refrigerated
  • 1 tablespoon soup soy sauce
  • 2 3/4 teaspoons kosher salt, divided plus more to taste
  • 1/2 teaspoon canola or vegetable oil
  • 3 eggs
  • 1 1/2 teaspoons water
  • 1/8 teaspoon kosher salt
  • 10 small sheets roasted seasoned seaweed
  • 1 scallion, trimmed and thinly sliced on a bias
  • Kimchi, optional

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