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Meat, East Asian

Beef tteokguk (Korean rice cake soup)

Beef tteokguk is a Korean soup made with sliced rice cakes simmered in a clear beef broth and finished with ribbons of egg. It serves 4, takes 50 minutes, and is easy to make, at a cost of €3.10 per serving. The key to getting it right is skimming the broth well and keeping the rice cakes tender without overcooking them.

Tonight, a Korean soup of rice cakes, tteokguk, in a clear beef broth, topped with egg, simple and gentle, a festive dish in Korea.

Beef tteokguk (Korean rice cake soup)
Total time
50 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter
The kids
They generally like it

Tteokguk stands out for its clear, lightly salted broth dotted with thin oval rice cakes. These soft, slightly chewy slices soak up the beefy flavor without turning mushy, as long as they only simmer briefly. Beaten egg poured in a thin stream sets into silky ribbons that soften the soup even further, and scallions add a fresh finishing touch.

It's a comforting dish for a winter evening, whether on a weeknight or a Sunday, since it comes together in one pot and its mild flavor usually wins kids over. In Korea, it's traditionally eaten on New Year's Day, but there's no reason not to enjoy it all winter long, with family or for guests curious about Korean cooking.

The ingredients

4 people

Pantry

  • Sliced rice cakes 600 g
  • Soy sauceoften in the pantry 2 tbsp
  • Sesame oil 1 tbsp
  • Nori sheet 1 sheet
  • Saltoften in the pantry 1 tsp

Butcher

  • Beef stew meat 300 g

Dairy

  • Eggs 2

Fruits and vegetables

  • Garlic 3 cloves
  • Scallions 3 sprigs

Allergens Eggs, Soy, Sesame

The step by step recipe

  1. Brown the beef, cut into small pieces, in sesame oil with the crushed garlic. 5 min

    The meat should change color before you add the water.

  2. Pour in six cups of water, bring to a boil, then let it simmer. 30 min

    Skim regularly to keep the broth clear.

  3. Add the soy sauce and salt, then the rice cakes. 8 min

    They float to the surface once cooked.

  4. Beat the eggs and pour them in a thin stream, let them set for a few seconds before stirring. 2 min

    Swirl gently to form soft ribbons.

  5. Serve in bowls with crumbled nori and sliced scallions on top.

    Add the toppings at the last moment so they stay vibrant.

Our tips to get it right

  • Cut the beef into even pieces so it cooks through at the same rate and stays tender after thirty minutes of simmering.
  • Taste the broth before adding the rice cakes and adjust the salt, since they barely absorb any soy sauce once they're in the soup.
  • Pour the beaten eggs in a thin, steady stream away from the hardest boil, so you get ribbons instead of scrambled bits.

The variations

  • Swap the beef for thinly sliced chicken for a lighter version, cutting the simmering time down to fifteen minutes.
  • For a vegetarian version, use vegetable broth and replace the beef with sliced shiitake mushrooms sautéed in sesame oil.
  • For kids in a hurry, skip the nori and cut the rice cakes smaller so they cook faster.

What to serve it with

  • Steamed white rice on the side
  • Kimchi for a tangy contrast
  • Hot green tea to finish the meal

Storage

Beef tteokguk keeps for two days in the fridge in a sealed container, though the rice cakes soften a bit over time. Reheat it gently on the stove without letting it boil hard. Freezing isn't recommended, since the rice cakes change texture once thawed.

Questions about this dish

Can you use frozen rice cakes?

Yes, frozen rice cakes are actually the most common form outside Korea. Thaw them, then soak them in cold water for thirty minutes before adding them to the broth.

Can you make the broth ahead of time?

Yes, make the beef broth the day before and keep it in the fridge. The next day, just reheat it and add the rice cakes and egg right before serving.

How do you keep the rice cakes from sticking together?

Separate the slices by hand before adding them to the broth, especially if they're straight from the freezer. A quick rinse in cold water also helps loosen them.

Can you replace the soy sauce with something else?

You can cut back on the soy sauce and season with more salt instead for a clearer broth. The flavor will be a bit less savory, but the texture stays the same.

How long does it take to make a beef tteokguk?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef tteokguk?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef tteokguk cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, sesame. Always check the labels of the products you buy.

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