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Tteokguk

Photo: 해능, CC BY-SA 2.0 kr, Wikimedia Commons

South Korea

Tteokguk

떡국

Food

Soups & stewsCourse
381kcal · per serving
Not spicySpice
No pork
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About this dish

Tteokguk (Korean: 떡국) or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of broth/soup (guk) with thinly sliced rice cakes (tteok). Eating tteokguk on New Year's Day is traditionally believed to grant good luck for the year and confer one sal (a year of age). It is usually garnished with thin julienned cooked eggs, marinated meat, gim (김), and sesame oil (참기름).

Description: Wikipedia — Tteokguk, CC BY-SA 4.0

Recipe

Maesaengi Jorangi Tteokguk (Sea Algae and Rice Cake Soup)

Not spicyNo porkNo meat or alcoholContains: gluten, soy, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • jorangi tteok (gourd-shaped rice cakes)조랭이떡
    ↔ No jorangi tteok (gourd-shaped rice cakes)? No rice cakes? Use gnocchi for a similar chew, or thick udon noodles.
    🛒 Where to buy: Korean grocery stores (fresh or frozen); some Asian supermarkets
    140 g
  • maesaengi (fine sea algae)매생이
    15 g
  • oysters굴
    30 g
  • green onion파
    5 g
  • minced garlic다진 마늘
    2 g
  • soup anchovies (gukmyeolchi)국멸치
    ↔ No soup anchovies (gukmyeolchi)? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
    🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
    3 g
  • soup soy sauce (guk-ganjang)국간장
    1 g
  • salt소금
    0.2 g
  • water물
    300 g

Nutrition per serving

381kcal
77.3gCarbs
11.2gProtein
2.1gFat
637.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Put 1 and a half cups of water and the soup anchovies in a pot and boil to make 1 cup of anchovy broth.
  2. Rinse the maesaengi three or four times in water and drain in a fine sieve to remove the moisture.
  3. Add salt to the oysters, gently rub them so they do not break, rinse three or four times in water, and drain in a sieve.
  4. Thinly slice the green onion on the diagonal and mince the garlic.
  5. Add the jorangi tteok, maesaengi, and oysters to the anchovy broth and boil.
  6. Add the green onion and minced garlic and bring to a quick boil, then season with soup soy sauce and salt to finish.
💡 TipWhen washing maesaengi, wash it in a fine sieve or colander so it does not wash away. Washing oysters in plain water loses nutrients, so rinse them lightly in cold salted water and remove any shell fragments or grit.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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