Korean New Year, or Seollal, is one of the most significant holidays in South Korea. It marks the start of the lunar calendar year, and it is a time when families come together to honor their ancestors, enjoy traditional rituals, and indulge in delicious foods. Among the staple dishes served during this time, Tteokguk, or Korean New Year Soup, holds a particularly special place in the hearts of the Korean people.
Tteokguk is a clear soup with thin, chewy slices of rice cake (tteok) that symbolizes the passage into a new year and is believed to give you a year’s worth of wisdom and age. The dish is not only nourishing, but it also carries profound cultural and symbolic meaning, making it a must-have at any Seollal celebration. In this guide, we’ll walk you through the recipe, explore the ingredients, share expert tips for perfecting the dish, and even dive into different variations of this beloved soup.
Let’s get cooking!
Korean New Year Soup Recipe
Tteokguk is deceptively simple, yet so flavorful. The broth is usually made with either beef or chicken, and it’s clear, savory, and comforting. The thin rice cakes are the star of the show. Here’s how to make your own authentic Korean New Year Soup at home:
Ingredients Needed
- Rice cakes (tteok): 200-250g of thinly sliced baekseol rice cakes (these are chewy and translucent, perfect for soup)
- Beef (sirloin or brisket): 200g, cut into thin strips or small pieces
- Garlic: 2-3 cloves, minced
- Onion: 1 small, sliced
- Sesame oil: 1 tablespoon
- Soy sauce: 2-3 tablespoons (for seasoning the broth)
- Salt and pepper: To taste
- Egg: 1, beaten (for garnish)
- Green onions: 2-3 stalks, chopped (for garnish)
- Kelp (optional): 1 small piece (for making a deeper, umami-rich broth)
Cooking Instructions
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Prepare The Beef
- Slice the beef into thin strips or small pieces. This allows it to cook quickly and evenly in the broth.
- Heat a pot over medium-high heat, add the sesame oil, and sauté the beef for about 2-3 minutes until it starts to brown slightly. Remove the beef and set it aside.
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Make The Broth
- In the same pot, add a bit more sesame oil and sauté the garlic and onion until fragrant (about 2 minutes).
- Pour in about 4-5 cups of water, and if you’re using kelp for added depth of flavor, add it now. Bring this to a boil. If you’re skipping the kelp, you can use a prepared beef broth for quicker results.
- Once boiling, lower the heat and let it simmer for 10-15 minutes. If you used kelp, remove it after 10 minutes to avoid bitterness.
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Add The Rice Cakes
- Add the rice cakes to the simmering broth and let them cook for 5-7 minutes, or until they’re soft and tender. If the soup starts to get too thick, you can add a little more water to reach your desired consistency.
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Return The Beef To The Pot
- Add the browned beef back into the soup and stir well. Let it cook for an additional 3-5 minutes, ensuring the beef is fully cooked and the flavors have melded together.
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Season The Soup
- Add soy sauce, salt, and pepper to taste. This will season the broth and enhance its umami flavor. You may want to taste test and adjust based on your preferences.
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Make The Egg Garnish
- In a separate pan, scramble the egg and cook it into a thin, flat sheet. Once cooked, roll it up and cut it into thin strips. This adds a touch of elegance and a mild, creamy flavor to the dish.
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Serve The Soup
- Ladle the soup into bowls, topping each serving with the scrambled egg strips and a sprinkle of chopped green onions.
Ingredient Insights
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Rice Cakes (Tteok)
- Rice cakes are essential to Tteokguk and are made from glutinous rice flour. They absorb the broth beautifully, becoming soft and chewy. Their shape-round and thin-represents a fresh start to the year and the idea of growth and renewal.
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Beef (Sirloin Or Brisket)
- Beef provides the rich, savory flavor that forms the backbone of the broth. It’s common to use sirloin or brisket for Tteokguk because these cuts are tender and flavorful when cooked in broth.
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Sesame Oil
- A few drops of sesame oil are critical in bringing out the nutty, aromatic richness of the dish. It also gives the soup a beautiful sheen, which makes it more visually appealing.
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Soy Sauce
- Soy sauce adds saltiness and depth to the broth. Using a high-quality, light soy sauce will prevent the soup from becoming too salty while still bringing that essential savory taste.
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Egg And Green Onions
- The egg garnish is a finishing touch that adds visual appeal and a touch of creaminess to the soup. Green onions add freshness and a slight sharpness that cuts through the richness of the broth.
Expert Tips
- Consistency of Rice Cakes: If you’re using pre-packaged rice cakes, it’s important to soak them for about 30 minutes before cooking, especially if they’ve been stored for a while. This will ensure they don’t break apart when simmered in the broth.
- Beef Broth Base: For an even richer flavor, consider making your broth from scratch by simmering beef bones with some garlic and onion for a couple of hours. This will result in a deeper, more complex taste.
- Broth Straining: If you want a perfectly clear broth, be sure to strain the soup before serving to remove any floating bits of beef or onion.
- Seasoning Adjustments: Taste your broth towards the end of the cooking process. The soy sauce can sometimes be a bit too salty, depending on the brand you use, so adjust the salt levels carefully.
Recipe Variations
- Chicken Tteokguk: If you prefer a lighter, less fatty version of Tteokguk, use chicken breast or thighs instead of beef. The process is the same, but chicken tends to have a lighter broth that might be more suited for some preferences.
- Vegetarian Tteokguk: For a plant-based version, you can use vegetable stock or mushroom broth instead of beef or chicken. Add mushrooms like shiitake for extra umami and depth. You can also replace the beef with tofu for a protein-rich vegetarian option.
- Spicy Tteokguk: Some families like to add a little bit of heat to their Tteokguk. Add a few slices of fresh chili or a spoonful of gochujang (Korean chili paste) for a spicy twist on the traditional recipe.
Final Words
Tteokguk is more than just a soup-it’s a cultural tradition that brings people together. Whether you’re enjoying it on Seollal with family, or simply wanting to celebrate the start of a new year with a comforting bowl of goodness, this dish is the perfect way to embrace both the flavors and symbolism of the occasion. The chewy rice cakes, savory broth, and delicate garnishes come together to make a dish that is as meaningful as it is delicious.
FAQs
What Is The Traditional Soup Served On Korean New Year?
The traditional soup served on Korean New Year is called ’Tteokguk’ (떡국), a rice cake soup made with thinly sliced rice cakes, beef broth, and various garnishes. Eating this soup symbolizes gaining a year in age and is an essential part of the celebration.
What Ingredients Are Used To Make Tteokguk?
Tteokguk typically includes thinly sliced rice cakes (tteok), beef or anchovy broth, garlic, soy sauce, sesame oil, green onions, egg, and sometimes toasted seaweed or pickled vegetables for garnish.
How Do You Make The Broth For Tteokguk?
The broth for Tteokguk is traditionally made by simmering beef shank or bones for several hours, creating a rich, clear broth. Some recipes also use anchovies and kelp for a lighter, more delicate flavor.
Can Tteokguk Be Made Without Beef?
Yes, Tteokguk can be made without beef. You can use chicken or vegetable broth as an alternative. Some variations also use anchovy or kombu (seaweed) broth for a lighter flavor.
What Type Of Rice Cakes Are Used For Tteokguk?
The rice cakes used in Tteokguk are called ’garaetteok’ (가래떡), which are long, thin, cylindrical rice cakes. These rice cakes are typically sliced into rounds before being added to the soup.
How Do You Prepare The Rice Cakes For Tteokguk?
Before adding rice cakes to the soup, they should be soaked in water for about 30 minutes to soften them, especially if they are dried or refrigerated. Fresh rice cakes can be added directly to the soup without soaking.
Is Tteokguk A Vegetarian Dish?
Tteokguk is typically not vegetarian as it is made with beef or anchovy-based broth. However, you can easily make a vegetarian version by using vegetable broth and omitting any animal products.
How Do You Garnish Tteokguk?
Tteokguk is commonly garnished with sliced green onions, a fried egg sliced into strips, and toasted seaweed (gim). Some people also add pickled radish or sesame seeds for additional flavor and texture.
Can Tteokguk Be Made In Advance?
While it is best served fresh, Tteokguk can be made a day in advance. If doing so, it’s important to store the rice cakes separately from the broth as they tend to absorb liquid and become too soft. Reheat the broth and add the rice cakes just before serving.
What Is The Significance Of Eating Tteokguk On New Year?
Eating Tteokguk on New Year’s Day is believed to symbolize gaining a year of age and wisdom. It also signifies the hope for a prosperous and healthy year ahead. In Korean culture, the act of eating the soup is an important tradition marking the beginning of the lunar New Year.