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  • Writer's pictureSulhee Jessica

Korean Tteokguk Rice Cake Soup

Updated: Mar 15, 2022


4/5 quarts of beef bone broth

4 cups Rice cakes (tteok) fresh or frozen

4/5 cloves of Garlic

2 tablespoon of kosher / sea salt

Black pepper

2 eggs


Fried omelette egg


Green onions

Optional: 8-10 frozen dumplings

Serves 4-5


  1. If using frozen rice cakes, thaw in cold water for 20-30 minutes.

  2. In a large pot, bring water to a boil and add the beef bone broth.

  3. Drain the water out from the rice cakes and add them to the boiling broth. Optional: Add-in your frozen dumplings. 

  4. Add minced garlic and the salt into the broth. Boil for 7 minutes or until all rice cakes are softened throughout and the dumplings are cooked throughly. 

  5. In a bowl, beat 2 eggs, add in a pinch of salt and pepper.

  6. Use cooking oil on a heated medium pan, spreading it evenly across so there is a thin layer covering the bottom and wiping any excess oil.

  7. Turn off heat then pour the eggs into the pan and tilt it so it spreads evenly and thinly. Cook one side for a minute, then flip and do the same to the opposite side. Let cool and slice into thin strips for the garnish.

  8. Garnish with the omelette egg, seaweed, and black pepper to taste.


Preparation (beef bone broth)

3 - 4 pounds beef marrow bones 
1 - 2 pounds beef brisket or shank meat

  1. Soak the beef bones in cold water to draw out as much blood as possible for at least 1 hour or longer. Rinse well and drain.

  2. Soak the brisket/shank meat in another bowl to draw out as much blood as possible for 1 hour. Drain. Keep it in the fridge until ready to use.

  3. Add the bones to a large stockpot and enough cold water to cover. Bring it to a boil over high heat and boil for 5 minutes.

  4. Drain the water, rinse the bones, and clean the pot from any residue. Return the bones to the pot.

  5. Fill up the pot with cold water, leaving a little room for boiling. Bring it to a boil over high heat, and reduce the heat to medium.

  6. Cover the pot and boil on medium for at least 4 to 5 hours. The longer the better. Add more hot boiling water to cover the bones once or twice while boiling. Also you want to skim anything on top occasionally. The broth will become very rich and milky.

  7. Add the brisket/shank meat (and more water if needed to submerge the meat). Boil until the meat is tender, for 1-1/2 to 2 hours. Remove the meat.

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