Rice cake soup called TteokGuk is known as a Korean New Year soup. It is true that Koreans enjoy this delicious rice cake soup on New Year’s Day to celebrate with their family members. However, our family eats this rice cake soup all year long. lol If you make the traditional style of TteokGuk, you have to spend some time to make the beef broth, and then you also need to prepare some toppings such as Jidan (fried egg topping) and roasted dried laver. I will break all the typical rules for this recipe, and make the simplest rice cake soup that you can enjoy. If you follow my quick egg rice cake recipe, then you might think it is as simple as cooking instant noodles. Of course, this is a lot healthier than instant noodles, yet it is still tasty. This also can be a great breakfast or simple lunch menu when you want something delicious and easy to make. Doesn’t it sound great? Okay then, let’s get started.
Yield: 1 Servings
Short Korean Lesson
- BeonYeok (번역) = Translation
- TongYeok (통역) = Interpreting
- 1 Cup Rice Cakes for TteokGuk (5 oz)
- 1½ Cups Water
- 1 Egg (1 Pinch Salt)
- ¼ Cup Green Onion
- 2 Tbsp Seasoned Dried Laver (for Topping)
- 1 tsp Fish Sauce
- 1 tsp Sesame Oil
- ½ tsp Garlic, Minced
- 3-4 Pinches Black Pepper
- 2 Pinches Salt
Get about 1 cup of rice cakes (5 oz) for TteokGuk which are called TteokGukTteok. I like this brand of rice cakes, so try them someday if you see these at a Korean grocery store.
Add 1½ cups of water and the rice cakes in a pot.
Cook them on medium-high.
Once the water starts to boil, season the soup with 1 tsp of fish sauce and 2 pinches of salt. Here, the fish sauce is the secret tip for making the savory broth without spending a lot of time making the broth.
Cook it for 5 minutes on medium-high and occasionally remove the foam from the surface with a spoon. Depending on the rice cake brand, the cooking time may vary.
Meanwhile, break 1 egg and mix it with 1 pinch of salt.
We also need to cut ¼ cup worth of green onion into ½ inch pieces.
After 5 minutes, when the rice cakes are almost done cooking, add ½ tsp of minced garlic.
Then slowly drizzle the egg mixture to the soup,
and gently stir the soup with a spoon or a chopstick a few times, so that the egg get mixed in, but still have large chunks.
Then, add the green onion and cook it for 2 more minutes on medium.
After 2 minutes, turn off the heat. For the final touch, sprinkle 3-4 pinches of black pepper and drizzle 1 tsp of sesame oil over it before serving. Oh my, I love~ the flavor combination of the black pepper and sesame oil for this soup.
For a topping, you can crush some seasoned dried laver over it with your hand like this.
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