Tteokguk (Korean rice cake soup) ｜떡국 [vegan/vegetarian friendly]

Tteokguk, My Family Style: A Hug in a Bowl to Start the Year

Happy Seollal (Korean New Year’s Day)!
If you’ve ever celebrated the Korean New Year, chances are you’ve had a warm, comforting bowl of Tteokguk. This traditional soup is made with chewy rice cakes swimming in a delicate broth, topped with colorful garnishes that are as meaningful as they are delicious. In most of Korean households, this dish has always been the star of the New Year’s table, prepared with love and a recipe passed down the family. Today, I’m sharing my family’s version of Tteokguk, featuring my grandmother’s version from Gyeongsang Province, located in Southeast part of the country.

What is Tteokguk, Rice Cake Soup?

Tteokguk (떡국) is Korea’s quintessential New Year’s dish. It’s simple but packed with symbolism. The white rice cakes represent purity and a fresh start, while the soup itself is said to “add a year to your age” with every bowl you eat. (How many bowls can you handle? When I was a little kid, I used to have three so I can become older than my sister!)
In my family, Tteokguk is all about balance—soft, chewy rice cakes in a light, savory broth, topped with vibrant garnishes that follow 오방색 (obangsaek), the five cardinal colors of Korean tradition: red, blue, yellow, white, and black. These colors symbolize harmony and are thought to bring good fortune for the year ahead.

Key Ingredients for Tteokguk

• Tteokguk-tteok (silced rice cakes for soup)
  These thinly sliced oval rice cakes, specifically made for Tteokguk, are soft, chewy, and slightly nutty in flavor. Their oval shape is said to resemble coins, symbolizing prosperity and good fortune for the new year. You can find tteokguk-tteok in the refrigerated or frozen section of Asian grocery stores. If you’re using frozen rice cakes, soak them in cold water for about 20 minutes to restore their chewy texture.
  
• Broth Base
  The broth for this Tteokguk is made with dried kelp (dashima, a.k.a. kombu), creating a clean and savory flavor. For an extra umami boost, the soaking liquid from rehydrated shiitake mushrooms is also added (also for zero-waste cooking of course!). If light broth isn’t your preference, you can substitute it with dried anchovy stock, chicken stock, beef stock.
  
• Pyogo Mushrooms (Shiitake Mushrooms)
  Shiitake mushrooms lend a deep umami to the soup. After soaking dried mushrooms, don’t throw away the soaking water which is “liquid gold” for enhancing the broth. Chop the mushrooms and stir-fry it together with your protein topping of choice.
  
• Protein Topping
  In my family’s recipe, we use ground beef seasoned with soy sauce, sesame oil, garlic, and black pepper. This savory mixture is stir-fried together with shiitake mushroom before being added as a topping. If you want to use chicken, pork or shrimp, it also works well too. For a vegan alternative, mashed tofu works beautifully and provides a similar texture.
  
• Egg Garnishes (Jidan)
  Separating the yolk and white might seem fussy, but it’s worth it for the beautiful presentation. Lightly season the yolk and white with a pinch of salt, cook them separately into thin sheets, and slice them into thin matchsticks. These delicate ribbons are called jidan and add color, texture, and nutrition to the dish.
  
• Other Garnishes
  Roasted Seaweed (Gim): Thin sheets of roasted seaweed are cut into strips and sprinkled over the soup, adding a hint of umami.
  Green Onion: Sliced green onions bring a fresh, slightly sharp note that balances the richness of the broth.
  Dried chili pepper threads (optional): We always add it to put the missing red color among the obangsaek, the traditional five cardinal colors in Korean culture. Not only that, it completes the dish beautifully.
  
• Seasonings
  Korean Light Soy Sauce (Guk-ganjang): This soy sauce is lighter in color and saltier than regular soy sauce, making it ideal for soups and stews. It seasons the broth without darkening its appearance. If you have an artisanal one, that’s the best option, if not, l recommend Sempio brand’s Chosun Soy Sauce for Soup.
  
  

Tteokguk Recipe

Print Recipe

Tteokguk (Korean rice cake soup)

Tteokguk is a traditional Korean soup made with chewy rice cake slices (tteokguk-tteok) served in a savory broth. In my version, the broth is a light yet flavorful with dried kelp (kombu), enhanced by shiitake mushroom soaking liquid for added depth. Topped with colorful garnishes like egg omelettes, beef, shiitake mushrooms, and roasted seaweed, it represents the five cardinal colors. This recipe is customizable, whether you prefer a vegan option with tofu or the classic beef topping. It’s a comforting dish perfect for Seollal (Lunar New Year) or any time you need a warming meal.

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Korean

Keyword: Korean New Year, Lunar New Year, Rice cake soup, Seollal, Tteokguk

Servings: 2 people

Equipment

• 1 stainless pot (around 2-2.5 liter by volume; half a gallon) any pots like cast iron pots (like Le Creuset or Staub pots) can be used
• 1 non stick pan or well-seasoned cast iron pan

Ingredients

• 400 g tteokguk-tteok (sliced rice cakes for soup) 1 lb.
• 4 cups water
• 1 piece dried kelp (10 x 10 cm, about half a size of your palm) a.k.a., dashima, kombu
• 1 teaspoon guk-ganjang (Korean light soy sauce)
• salt to taste

Toppings

• 1 stalk green onion
• 1 sheet roasted gim (seaweed) cut into matchsticks (or simply crush it into smaller pieces
• 1 pinch Sil-gochu (Korean red chili threads)

Egg garnish (omelettes)

• 1 egg
• salt to taste
• ½ teaspoon vegetable oil for frying

Mushroom & beef garnish

• 2 dried pyogo (shiitake) mushrooms rehydrated with ½ cup warm water, save the liquid for the broth
• 1 tablespoon guk-ganjang (Korean light soy sauce)
• ½ tablespoon sesame oil
• ½ teaspoon minced garlic
• black pepper to taste
• ½ teaspoon vegetable oil for frying

Instructions

Preparations

• Soak the rice cakes in cold water for 20-30 minutes.
  
• Rehydrate dried pyogo (shiitake) mushrooms in ½ cup water. Warm water will help rehydrate quicker.
  

Toppings

• Thinly slice green onion.
  
• Cut the roasted seaweed (gim) into thin matchsticks. Alternatively, you can also crush it into big flakes.
  

Making Jidan (egg omelette)

• Separate the egg yolk and the egg whites and season with salt respectively. Stir well to prevent lumps. Strain in a small sieve if necessary to filter out egg shell or lumps.
  
• Heat a pan over low heat and add ½ teaspoon of vegetable oil. Wipe with a paper towel to only leave a thin layer of oil. Keep the heat on low heat to prevent bubbles or browning on egg omelette.
  
• Pour the egg yolk mixture into the pan, spreading it out thinly. The pan should be around 60℃ (140℉) if you want the omelette to be nice.
  
• Once the surface has settled (no runny parts), use chopstick or thin offset spatula to turn it over. Let it cook the opposite side for only 10-20 seconds. Set aside to cool.
  
• Repeat the same steps for the egg whites. This is a trickier one since it doesn't hold as well as the yolks. Once done with both sides, set aside to cool.
  
• Trim the uneven sides and make it into 2-3 cm length (an inch length).
  
• Cut into thin matchsticks.
  

Mushroom & beef garnish

• Squeeze out excess water from rehydrated mushrooms and chop into small pieces.
  
• Season the beef with guk-ganjang (Korean light soy sauce), sesame oil, minced garlic and black pepper. Mix well. (you can substitute beef with other meats, shrimp or tofu. Check out the Note section for details)
  
• Heat a pan over medium heat and add a small splash of vegetable oil and pour in the meat mixture. Stir well and cook until all the red spots are gone. Add the chopped mushroom. Cook for another 2 minutes and set aside.
  

Making the soup

• In a pot, add water, dried kelp (dashima, kombu) and soaking water from rehydrating the mushroom. Bring to a boil.
  
• Once boiling, turn the heat down to medium low heat. Simmer for 3 minutes and remove the kelp.
  
• Turn the heat to high heat. Drain the rice cakes and add to the broth. Stirring occasionally to prevent sticking, keep boiling until most of the rice cakes float. Turn the heat down to medium heat.
  
• Season with guk-ganjang (Korean light soy sauce) and salt. Boil for another 1-2 minutes to fully cook the rice cakes and remove from the heat.
  

Serving

• Serve the soup in a bowl. Garnish with the toppings.

  I usually put the meat garnish first (around 3 spoons), then green onion, egg omelettes, roasted seaweed, then chili pepper threads. The toppings are customizable so you can put more or less if you'd like!
  
• Serve while warm. Mix the garnish well with the soup and enjoy!
  

Video

Notes

🫘For vegans, substitute minced meat with tofu. Wipe excess water and mash it into crumbles. Follow the same process
🍳 Egg can be substituted with any vegetables, like carrots, zucchini, etc.
Just cut it into thin matchsticks and stir-fry✨ 

Why You’ll Love This Recipe

• Simple but deeply satisfying broth with layers of flavor
• Customizable toppings to fit your taste
• Easily made into vegetarian/vegan versions
• Comforting and nourishing
• Celebratory dish to celebrate Lunar New Year’s Day

How to Store Tteokguk

• Refrigeration: Although it’s best to enjoy Tteokguk within an hour after making it, it is possible to refrigerate it. Store the broth and rice cakes separately in airtight containers for up to 3 days. This prevents the rice cakes from getting too soft.
• Reheating: Gently heat the broth on the stovetop, adding a splash of water if it’s too thick. Garnish fresh before serving. It’s also possible to put into a microwave: just combine the soup and the rice cakes and reheat it.

Tteokguk FAQs

1. What is Tteokguk, and why do Koreans eat it on Seollal (Korean New Year)?
Tteokguk is a traditional Korean soup made with oval-shaped rice cakes (tteokguk-tteok) served in a clear, savory broth. Eating Tteokguk on Seollal symbolizes gaining wisdom and prosperity, as the rice cakes resemble coins and the soup represents a fresh start to the year. It’s also said that you “age a year” with every bowl you eat during the holiday.

2. What makes Tteokguk-tteok different from other rice cakes?
Tteokguk-tteok is specifically sliced thin and oval for Tteokguk. Unlike cylindrical rice cakes used for stir-fried dishes like tteokbokki, tteokguk-tteok is designed to cook quickly in soups while maintaining a chewy texture.

3. Can I make Tteokguk vegan?
Absolutely! Replace the ground beef topping with mashed tofu, seasoned mushrooms, or even plant-based protein alternatives. The result is just as flavorful and comforting.

4. How do I prevent the rice cakes from sticking together?
Before cooking, soak the rice cakes in cold water for about 20 minutes. This not only softens them but also prevents sticking during cooking. Stir the soup gently as they cook to separate any pieces that cling together.

5. Can I add other ingredients to Tteokguk?
Yes! Tteokguk is highly customizable. Add dumplings (mandu) for extra heartiness, a handful of chopped kimchi for a tangy kick, or even shredded chicken for more protein.

6. How do I store leftovers?
If you expect leftovers, it’s best to store the broth and rice cakes separately to prevent the rice cakes from becoming overly soft. Keep the broth in an airtight container in the fridge for up to 3 days. Store the uncooked rice cakes in cold water in the refrigerator and use within 2 days.

7. Can I freeze Tteokguk?
The broth freezes well for up to 3 months. However, cooked rice cakes don’t freeze well as their texture changes after thawing. Freeze just the broth, and add freshly cooked tteokguk-tteok when reheating.

8. What toppings are traditional for Tteokguk?
The classic garnishes include egg ribbons (jidan), roasted seaweed (gim), green onions, and sesame seeds. Regional variations may include sliced beef, chopped tofu, dumplings, or even a sprinkle of gochugaru for spice.

9. Why is my broth cloudy?
Cloudy broth can happen if the dried anchovies or kelp are overcooked. To achieve a clear broth, remove the kelp as soon as the water starts boiling and simmer the anchovies gently instead of boiling them vigorously.

10. Is Tteokguk eaten outside of Seollal?
While Tteokguk is a must-have for Lunar New Year, it’s also a comforting meal that Koreans enjoy during the colder months or whenever a simple, hearty soup is needed.

Want to see how it’s done? Check out my Tteokguk video on 1-2-3 Kimchi. I’ll walk you through the entire process, step-by-step.
새해 복 많이 받으세요 (Happy New Year), and here’s to starting your year with a bowl full of comfort and tradition!