Tteokguk (Korean Rice Cake Soup)
A clear beef broth with chewy sliced rice cakes, ribbons of egg and seaweed, traditionally eaten at New Year.
- Time1 hr 30
- LevelMedium
- Costabout £2.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef, water, onion and the 3 whole garlic cloves in a large pot. Bring to the boil, skim off any foam, then simmer gently for 1 hour.
60 min - 2
Meanwhile, put the rice cakes in a bowl of cold water for 20 minutes to soften. Drain just before use.
20 min - 3
Lift out the beef and strain the broth back into the pot. Tear the beef into thin strips and toss with 1 tablespoon of the tamari and the minced garlic.
- 4
Beat the eggs with a pinch of salt. Heat the vegetable oil in a non stick pan, pour in the eggs and cook as a thin omelette for 1 minute each side. Roll up and slice into ribbons.
- 5
Bring the broth to a boil, add the rice cakes, remaining tamari and salt. Cook for 6 to 8 minutes, until the cakes float and are soft and chewy.
7 min - 6
Ladle into bowls and top with the beef, egg ribbons, spring onion, a few drops of sesame oil and the seaweed.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
