Tteokguk Soup
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Tteokguk Soup

Tteokguk Soup is made by dropping sliced rice cakes in a light broth. We will add dumpling as well! It’s a traditional New Year’s dish in Korea.
Course: Easy
Servings: 2 people



  • Shiitake Mushrooms - 3 Pyogo Mushrooms ok too
  • Spring Onion - 1 stalk use white portion, forearm-length
  • Dashima - 1 piece size of your hand
  • Water - 5 cups

Tteokguk Ingredients

  • Broth - 2.5 cups
  • Korean rice cakes - 2 cups
  • Spring onion - 1 stalk use green portion, forearm-length
  • Egg - 1
  • Soup soy sauce - 1 Tablespoon 
  • Dumplings - 1/2 cup optional
  • Seaweed sheets - few optional, garnish
  • Sesame oil - dab, garnish
  • Sesame seeds - dab, garnish


Make Broth

  • Take out a large pot. Place spring onion, mushroom and dashima in. Then pour water in.
  • Bring up to a boil. When it comes to boil, take out the dashima pieces.
  • Reduce to a medium-heat, and let it cook for 10 minutes. Then sift out all of the vegetables. Set broth aside

Prep Ingredients

  • Soak the Korean rice cakes in some water. Let it sit in there for 5 minutes. Then drain it and set aside.
  • Chop spring onion into small pieces
  • Crack egg into a bowl and whisk it up
  • Chop seaweed sheets into thin strips.

Make Soup

  • Pour 2.5 cups of the broth into a large pot. 
  • Add in soup soy sauce and give it a stir. 
  • Then add the Korean rice cakes and dumplings into the broth.
  • Put it on a medium-high heat and bring it up to a boil. Once the soup comes to a boil, the rice cakes should float to the top - that means they are fully cooked
  • Pour in the egg mix - in a circular motion. Use your chopstick to stir it around as you pour so that it doesn't clump up into one big egg. 
  • Add in the spring onions pieces.
  • Turn off heat. Serve in bowl. Garnish with seaweed sheets, sesame oil and sesame seeds Enjoy!


  • You can add some minced beef into this as well
  • Save the leftover broth - that way you can remake the soup in less than 5 minutes!
  • See video for more details