Tteokguk is a comforting Korean rice cake soup with chewy sliced rice cakes, clear beef broth, and egg ribbons. This classic New Year dish takes about an hour to make and delivers a light, clean bowl that feels both old-style and refined.

Tteokguk (떡국) is the soup that opened every New Year’s morning in our childhood—a warm bowl of chewy rice cakes in clear broth, and our mom reminding us to finish every last bite so the year would start “properly.” It’s one of those quiet food memories that never leaves you.

When we began making tteokguk on our own, we naturally followed her method. Over time, though, we found myself refining the details—not the tradition itself, but the way we wanted the broth to taste and look.

We've always been drawn to soups that feel light and clean, where the beef and aromatics come through clearly without being heavy. That preference shaped the way we make tteokguk today.

It’s still the same comforting bowl we grew up with, just a little more focused and balanced.

Korean rice cake soup with clear beef broth and tender sliced tteok

Why Koreans Eat Tteokguk on New Year

Growing up, we always had a bowl of tteokguk on New Year’s morning. It meant a fresh start to the year.

There’s also a fun saying in Korea that you gain a year of age after eating a bowl of tteokguk. As a kid, that made it feel like a small milestone every time.

The white rice cakes represent purity and a clean beginning, and their long, stretched shape is often associated with longevity. When sliced into thin rounds, they’re sometimes compared to coins, which ties the dish to wishes for prosperity in the year ahead.

How to Keep Tteokguk Broth Clear and Light

We've never been a fan of cloudy tteokguk. Rice cakes are mostly starch, and when they cook directly in the broth, they release enough of it to dull the flavor and weigh down the soup.

So we changed one unfussy step: we cook the rice cakes separately.

While the beef broth simmers, we boil the rice cakes in another pot, then drain and add them just before serving. This keeps the broth clear and clean-tasting, while the rice cakes stay soft and chewy without thickening the soup.

It creates a lighter bowl, closer to the clarity of a good galbitang (short rib soup), and makes it easier to adjust each serving—especially if you like to add mandu (Korean dumplings). Same comforting tteokguk, just a more refined finish.

Key Ingredients

Rice cakes (tteok): Thinly sliced garaetteok is essential. Fresh tteok softens quickly and stays pleasantly chewy, while frozen or packaged slices work well once soaked. We avoid thicker cuts because they release more starch and cloud the broth, which we try to avoid.

Beef (broth base): Brisket or flank is our go-to. Both cuts release a clean beef flavor without becoming greasy, and they shred beautifully for topping. The broth from these cuts has the gentle depth we associate with holiday soups — not too rich, not too heavy.

Aromatics and Broth Seasoning: Korean radish, onion, garlic, and a small piece of dried kelp (dashima) build a naturally sweet, balanced broth — the kind of clean flavor base you find in classic Korean soups. To season it, we use Korean soup soy sauce (gukganjang) for clarity and a small splash of Korean tuna sauce for quiet umami without darkening the broth.

Unfussy garnishes: Shredded beef, egg ribbons, green onion, and a bit of roasted seaweed finish the bowl the way many Korean families serve it on New Year’s Day — clean, warm, and full of texture.

How the dish comes together

Build the broth. Simmer the beef with radish, onion, garlic, and a small piece of kelp until the broth tastes naturally sweet and balanced.

Remove the kelp early. it’s a direct way to keep the broth light and avoid any bitterness. This slow, gentle simmer is what gives tteokguk its clean flavor. After simmering, remove the beef, let it cool, and shred into thin strips.

Flavor the broth. Add Korean soup soy sauce (guk ganjang), Korean tuna sauce, and a pinch of salt. Then, keep the broth warm until ready to serve.

Season the beef. Once the beef cools, shred it and season it lightly. The seasoned beef becomes one of a keeper toppings for the finished bowl.

Cook the rice cakes separately. While the broth simmers, boil the rice cakes in a different pot. This is the key to keeping the broth clear. When cooked on their own, the rice cakes stay chewy without releasing starch into the soup.

Make the egg garnish (jidan, Optional but pretty). Thin sheets of cooked whites and yolks add color and a classic New Year look. You can also swirl beaten egg directly into the broth for a quicker finish.

Assemble and finish. Add the cooked rice cakes to your bowl, ladle hot broth on top, and finish with seasoned beef, green onions, seaweed, egg strips. Serve tteokguk with a side of kimchi. Honestly, that’s all it needs.

If you’re preparing this soup for the Korean New Year, you can explore more old-style dishes in our Seollal foods roundup to build a full holiday table.

And if you enjoy dumpling soups, mandu-guk (dumpling soup) is another comforting bowl many families make alongside tteokguk. For more clean, cozy Korean soups, you can browse our Korean Soups & Stews collection.

Yield: 6 people
Cook: 1 hour
Total: 1 hour

Ingredients

For beef stock

1 lb (450 g) beef brisket or beef rump
4 large chunks (about 400–500 g total) Korean radish or daikon radish
3 large dried sea kelp (dashima)
1 large onion, halved
8 cloves garlic
12 cup (2.8 L) water
1 tbsp (15 ml) Korean soup soy sauce (gukganjang)
1 tbsp (15 ml) Korean tuna sauce
salt, to taste

For beef seasoning

1 clove garlic, minced
½ tbsp (7 ml) Korean soup soy sauce (gukganjang)
1 tsp (5 ml) sesame oil
2 tsp (6 g) toasted sesame seeds

For rice cake soup

2 lb (900 g) rice cakes
1 tbsp (15 ml) sesame oil
2 sheets roasted seaweed, crumbled, optional
2 green onions, finely chopped
½ tsp black pepper
2 eggs, separated, to garnish, optional

Method

To make the beef stock : Combine the beef, radish, kelp, onion, and garlic in a large pot with water. Bring to a boil. As soon as the broth boils, remove and discard the kelp. Reduce the heat and simmer for 45–60 minutes, until the beef is tender. Remove the beef and vegetables. Strain the broth and keep it warm. Discard the vegetables and let the beef cool slightly. Season the broth with soup soy sauce, tuna sauce, and salt to taste.
To season the beef: Shred the cooled beef into thin pieces and place in a bowl. Add soup soy sauce, minced garlic, black pepper, sesame oil, and sesame seeds. Mix well and set aside.
To cook the rice cakes, If using frozen or packaged tteok, soak them in cold water for 10 minutes. Bring a separate pot of water to a boil. Add the rice cakes and cook until softened and floating, about 5 minutes. Drain and divide the rice cakes into serving bowls.
Optional egg garnish: Beat the egg whites and yolks separately. Heat a lightly oiled skillet over medium-low. Pour each egg mixture in a thin layer, cooking about 1 minute per side without browning. Slice both sheets into thin strips.
To serve: Ladle the hot beef broth over the cooked rice cakes. Top with seasoned beef, egg ribbons, green onion, and roasted seaweed. Add a few drops of sesame oil and black pepper. Serve immediately with kimchi.