Dish

Tteokguk

Rice cake soup

The soup is made by cooking beef bones in water with onions, garlic, and ginger. The broth is then strained and rice cakes, made from glutinous rice flour, are added to the soup. The soup is served hot and is often garnished with sliced beef, egg, and green onions.

Asian cuisine› East Asian cuisine› Korean cuisine

Soup

Origins and history

Tteokguk has its origins in Korean cuisine and is often served during the Lunar New Year, a holiday that celebrates the beginning of the new year according to the lunar calendar. The soup is a symbol of good luck and prosperity.

Dietary considerations

Tteokguk is gluten-free and dairy-free, but it contains beef. It is not suitable for vegetarians or vegans.

Variations

There are many variations of Tteokguk, with different ingredients and preparation methods depending on the region. Some variations include adding vegetables, such as mushrooms or spinach, to the soup.

Presentation and garnishing

Tteokguk is traditionally served in a ceramic bowl, which adds to the comforting and homey feel of the dish. It is garnished with sliced beef, egg, and green onions.

Tips & Tricks

To make the perfect Tteokguk, it is important to use high-quality beef bones and to let the soup simmer for a long time to allow the flavors to develop.

Side-dishes

Tteokguk is often served with sliced beef, which adds a meaty and savory flavor to the soup. It is also served with a side of kimchi, a spicy and tangy fermented vegetable dish that is a staple in Korean cuisine.