Korean Rice Cake Soup – (떡국) Dduk Guk

Every New Year’s Day, my mom makes dduk guk (dduk-guk / tteok-guk), or Korean rice cake soup, to welcome good luck and prosperity in the New Year.

Although I come from a multicultural household, she never fails to make this for me every year. To keep the tradition alive, I started making my own by simplifying her recipe and making it more approachable!

If you’re searching for a quick and easy Korean rice cake soup recipe for New Year’s Day or you’re simply craving this comforting dish, give my recipe a try!

Why you’ll love this recipe

This recipe may be a Korean tradition on New Year’s Day, but its umami broth and chewy rice cakes make it a hearty meal for any time of the year. The secret to the rich and savory flavor of the soup is the tender and juicy beef brisket and a pinch of dashida (Korean beef stock powder), which transforms the dish from good to great. 

While beef is the most traditional ingredient for the soup, you can also use chicken, vegetable, or anchovy stock as the base. It will have a subtler and cleaner taste, but the rice cake soup will still be just as delicious and scrumptious! Dumplings or ‘mandu’ are also popular additions to the dish if you want more texture variety and a heartier meal. 

When combined, the rice cakes, vegetables, egg, and broth create a wonderful medley of comfort and deliciousness to welcome the New Year!

How do I prepare Korean Rice Cake Soup?

Get ready to enjoy a bowl or two of this heartwarming recipe by following the steps below:

Step 1: Parboil the brisket

Bring a pot of water to boil over medium-high heat. Add brisket and boil for 5 minutes. Skim off the scum as it boils.

Step 2: Set aside the brisket and clean the pot

After 5 minutes, remove the brisket and set aside. Clean and rinse the pot thoroughly and return to the stove.

Step 3: Cook the vegetables

To the clean pot, add 6 cups water, parboiled brisket, onion, Korean radish, and the white part of scallions. Bring to a boil, then reduce it to a simmer for 20 minutes until the beef is tender. Be sure to skim away the scum on top and avoid mixing the pot too frequently. This will cause the soup to get murky. 

Step 4: Add the rest of the ingredients and season

Toss in the garlic and rice cakes. Then, season the soup with fish sauce, soup soy sauce, and dashida (Korean beef stock powder). 

Step 5: Add the egg and scallions

Gently whisk the egg whites before slowly pouring it into the soup in a circular motion. Add the green part of scallions and season with salt and pepper to taste.

Step 6: Prepare the egg yolks

Heat a pan with ½ teaspoon of oil over medium heat. Gently whisk the egg yolks and pour it into a pan. Tilt the pan to spread the egg yolk as thinly as possible. After 1 minute, flip it, and then cook it for an additional minute. Remove and set aside to cool. Once cool, slice into thin strips and garnish on the soup.

Step 7: Make the chili paste

Combine gochugaru, fish sauce, and broth. Mix together until well combined.

Step 8: Garnish the soup

Garnish with thinly sliced egg yolks, seaweed strips, scallions, and sesame seeds.

Step 9: Serve

If you want the soup spicy, add a dollop of the chili paste. Serve the soup while it’s hot, and enjoy!

Cooking Tips for Dduk Guk (Korean Rice Cake Soup)

To make the most delicious dduk guk (Korean rice cake soup) every time, here are a few cooking tips you can keep in mind:

• Remember to remove the scum from the pot when parboiling the brisket and making the soup to remove the impurities. 

• You’ll know when the rice cakes are ready when they feel soft and bouncy if you press them with a fork. Just like with pasta, if you want a more chewy and al dente rice cake, cook it for less. If you want a softer rice cake, cook it for longer. 

• When adding the egg whites to the soup, be sure to swirl it in a circular motion to create thin ribbons in the soup. 

• Although adding chili paste is optional, I personally LOVE it! Feel free to adjust the amount you want to add according to your spice level.

Ingredients & Substitutions

Brisket: brisket is the most traditional cut of beef for ddu guk but chuck roast or beef shank are great alternative cuts. The brisket can also be substituted for chicken, pork, anchovies or even dried kelp for a vegetarian version. 

Onion: onion helps build the flavors of the soup. It adds sweetness which complements the brisket. 

Korean radish: Korean radish is also a traditional ingredient in dduk guk. When cooked, it gets soft and sweet. You can also use regular radish or daikon as substitutes.

Scallions: scallions add freshness to the soup. I like to add a lot! 

Water: you can’t make soup without water. Feel free to adjust the amount depending on your desired servings. You can also use stock for more flavor. 

Rice cakes: there are several different types of rice cakes, from their shape to their ingredients. You’ll often see rice cakes sold in a tubular shape or a flat disc shape and you want to use the flat rice cake for this recipe. 

Fish sauce: fish sauce seasons the soup and adds an umami and salty flavor. You can also use salt as a substitute.

Soup soy sauce: similar to the fish sauce, soup soy sauce adds a salty and umami taste to the soup, but you can also substitute it with more fish sauce or salt. Keep in mind that adding soup soy sauce will darken the dish and dduk guk should be relatively clear and light in color. 

Dashida: dashida is a Korean beef stock powder that is savory, umami and packed with flavor. It adds a rich beef flavor to the soup which takes it to the next level. Beef bouillon is also a great substitute.

Garlic cloves: garlic cloves add a garlicky and aromatic flavor to the soup. Feel free to add more, but not less!

Egg whites: the egg whites add a beautiful ribbon or marbelized pattern in the soup for a beautiful presentation. 

Salt: be sure to taste as you go and adjust the amount added as needed. The soup will be seasoned with the fish sauce and soup soy sauce already, so a pinch is all you’ll really need. 

Black pepper: black pepper adds a sharp pepperiness and I usually like to add a lot! You can also use white pepper. 

Egg yolks: egg yolks add a brilliant pop of color as garnish and provide additional protein and flavor to the dish.

Seaweed strips: seaweed strips add a salty and umami flavor to the rice cake soup. You can omit them if you’d like. 

Sesame seeds: sesame seeds add a subtle nutty flavor to the dish. This is also optional. 

Chili Paste

*Dduk guk is usually mild and isn’t spicy. The chili paste is not traditional and is something unique to my family. However, I prefer it this way and will only eat it this way because I love it! 

Gochugaru: gochugaru adds a spicy kick to the rice cake soup. You can adjust based on your spice level tolerance and preference. 

Broth: to loosen up the paste, a splash of the finished broth is all you’ll need. It adds flavor and thins out the consistency of the chili paste.

Fish sauce: although fish sauce is already added into the soup, I like adding it into the chili paste for more flavor. If your soup is already salty, you can skip the fish sauce. 

Frequently Asked Questions

What is dashida?

Dashida is an instant beef soup stock that’s similar to beef bouillon. If you’re in a hurry, it reduces the time and effort of making beef stock from scratch while still providing its savory and rich taste. You can find dashida in Korean or Asian stores.

What does soup soy sauce taste like?

Soup soy sauce has a potent salty and umami flavor. It’s the liquid byproduct of making doenjang (soybean paste), so it also has a fermented flavor that adds depth to its taste. If you’re using soup soy sauce for the first time, remember that a little goes a long way so that you won’t over-season your rice cake soup!

What are rice cakes made of?

Korean rice cakes or garaetteok are made from rice flour, tapioca starch, water, and salt. The trick to its chewy consistency is the tapioca starch, while the rice flour helps retain its firm shape. You can buy rice cakes at any Korean or Asian supermarket. Aside from dduk guk, it’s popular for making tteokbokki so it’s always good to store some at home.

How do I prevent the rice cakes from sticking together?

If the rice cakes are frozen, rinse the rice cakes under cold water, making sure they aren’t stuck together. After adding them to the pot, frequently stir to prevent them from sticking. 

Can you store Korean rice cake soup in the fridge?

If you want to store the rice cake soup in the fridge, make sure to store the rice cakes separately. They won’t be able to keep their shape if submerged in the soup for a long time. If you want to reheat, place the soup on a stove and heat it on the stovetop for 1-2 minutes or until warm.

Can I make Dduk Guk vegetarian?

Yes, absolutely! Simply use a vegetable broth by substituting the beef with mushrooms for a vegetarian version. 

Can I add other ingredients to Dduk Guk?

Yep! Feel free to your favorite vegetables including potatoes, zucchini, or mushrooms, or even a protein like shredded chicken, pork, or tofu. While these are not traditional ingredients added to dduk guk, you can experiment with flavors and ingredients that you enjoy. 

Looking for more easy & delicious Korean-inspired recipes?

1. Kimchi Cheese Rice Balls – cheesy, spicy, and crunchy, this recipe has all the elements you’d want for the ultimate comfort food snack. The secret ingredient? Leftover kimchi fried rice!

2. Bibim Myeon – aka Korean Spicy Cold Noodles! With just one bite, this cold noodle recipe will be a favorite in your home! It’s sweet, spicy, and tangy, perfect for when you’re craving a refreshing and nourishing meal!

3. Beef Enoki Rolls – if you’re looking for a quick and delicious weeknight meal, try this savory and delectable beef and enoki mushroom recipe. The best part? it only takes one pan and 20 minutes to make!

4. Korean Pork Bone Soup (Gamjatang) – if there’s one dish I would make for the rest of my life, it’s this recipe because it’s comfort food at its finest! The combination of fall-off-the-bone meat, an assortment of vegetables, and spicy broth make it a hearty and comforting meal for any occasion.

5. Potato Cheese Pancake – for a fun and delicious snack, you can never go wrong with this recipe. It’s garlicky and cheesy, prepare to get your mind blown. The trick to get the ultimate flavor combination is to use roasted garlic bulbs to accentuate its taste! 

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