Rice Cake Soup (Tteokguk)
Rated 5.0 stars by 1 users
Author:
Hannah Choi
This is a simple, comforting bowl that comes together pretty quickly but still feels special. The broth is light but rich, and the rice cakes get soft and chewy as they cook, soaking up all that flavor.
You layer it with sliced brisket, egg, seaweed, and green onions; nothing complicated, just things that work really well together. A little sesame oil at the end adds that extra depth.
It’s the kind of soup you make when you want something warm, easy, and satisfying.
Ingredients
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6 cups beef bone broth
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2 cups sliced rice cakes (tteok)
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1 cup sliced cooked brisket
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mandoo (optional)
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3 eggs (yolks and whites separated)
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salt or soy sauce to taste
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dried seaweed (gim), sliced
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green onions, sliced
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sesame oil to finish
Directions
Bring broth to a boil.
Add rice cakes and mandoo; simmer until soft.
Season with salt or soy sauce.
Cook egg yolks and whites separately into thin sheets, slice into strips.
Top soup with brisket, egg, seaweed, green onions, and a drizzle of sesame oil.