Tteokguk Rice Cake New Year Soup

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A cherished Korean New Year tradition, this clear beef broth soup is served at Seollal to symbolize gaining another year of life. Featuring chewy sliced rice cakes, tender shredded beef, and crisp seaweed garnish, it is light, warming, and deeply comforting.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 50 gCarbs
• 1 gFiber
• 1 gSugar
• 30 gProtein
• 900 mgSodium
• 450 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the Beef Broth

• 1 lb beef shank or brisket, rinsed
• 8 cups cold water
• 1 medium yellow onion, quartered
• 6 garlic cloves, smashed
• 1-inch piece fresh ginger, sliced
• 1 tsp whole black peppercorns

For the Soup and Garnish

• 1 lb sliced Korean rice cakes (tteok-tteok)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp fine salt, plus more to taste
• 2 large eggs, beaten (optional)
• 4 scallions, thinly sliced
• 2 sheets roasted seaweed (gim), shredded
• 1 tsp toasted sesame seeds

Directions

1. Make the broth: place the rinsed beef shank in a large pot with the cold water and bring to a boil over high heat. Reduce to a gentle simmer and skim off any foam that rises to the surface for a clear broth.
2. Add the onion, garlic, ginger, and peppercorns. Simmer uncovered for 50 to 60 minutes, skimming occasionally, until the broth is pale golden and the beef is fork-tender.
3. Remove the beef and let it cool slightly, then shred into bite-sized pieces. Strain the broth through a fine-mesh sieve into a clean pot and discard the aromatics.
4. Season the broth with soy sauce and salt and bring it back to a gentle boil over medium heat.
5. If making egg ribbons, slowly drizzle the beaten eggs into the moving broth in a thin stream while stirring gently in one direction; let set for 30 seconds.
6. Add the rice cakes and cook for 3 to 4 minutes, until they are tender, chewy, and float to the surface.
7. Stir in the sesame oil and taste for seasoning, adjusting salt as needed to balance the broth.
8. Ladle the soup into bowls and top each with shredded beef, sliced scallions, shredded seaweed, and a sprinkle of sesame seeds.
9. Serve hot as the opening course of the Korean New Year meal.

Cook’s Notes

• Soak frozen rice cakes in cool water for 30 minutes before cooking so they soften evenly and cook in the same amount of time.
• For the clearest broth, keep the simmer gentle and skim foam frequently; a rolling boil will cloud the soup.
• Add a few drops of toasted sesame oil and a pinch of black pepper right before serving to lift the aroma.
• Leftover broth keeps refrigerated for 3 days or frozen for up to 2 months; cook fresh rice cakes per serving to preserve the chewy texture.
• The round or oval shape of the rice cake slices is said to represent old-style coins, symbolizing prosperity for the coming year.

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