Dduk Guk – Korean Rice Cake Soup

Every New Year’s Day, my mom makes 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 failed 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, give my recipe a try!

Dduk Guk – Korean Rice Cake Soup

Servings 4 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 12-14 oz brisket thinly sliced
  • 1/2 medium onion
  • 1/2 cup Korean radish roughly chopped
  • 3 scallions white and green parts separated
  • 6 cups water
  • 10 oz rice cakes

Broth Seasoning

  • 1/2 tbsp fish sauce
  • 1/2 tbsp soup soy sauce
  • 1/2 tsp dashida or beef bouillon
  • 3 garlic cloves minced
  • 2 egg whites
  • salt to taste
  • black pepper to taste


  • 2 egg yolks (optional)
  • seaweed strips (optional)
  • scallions chopped (optional)
  • sesame seeds (optional)

Chili Paste

  • 1 tbsp gochugaru Korean red pepper flakes
  • 1 tbsp fish sauce
  • 1-2 tbsp broth


  • 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.
  • After 5 minutes, remove the brisket and set aside. Clean and rinse the pot thoroughly and return to the stove.
  • To the clean pot, add 6 cups water, parboiled brisket, onion, Korean radish, and white part of scallions. Bring to a boil then reduce to a simmer for 20 minutes until the beef is tender.
  • Toss in the garlic and rice cakes. Then season the soup with fish sauce, soup soy sauce, and dashida.
  • Gently whisk the egg whites before slowly pouring it into the soup. Add the green part of scallions and season with salt and pepper to taste.
  • Garnish with thinly sliced egg yolks, seaweed strips, scallions and sesame seeds.
  • If you want it spicy, add a dollop of the chili paste. Serve and enjoy!


  • To prepare the egg yolks, heat a pan with 1/2 tsp 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 then cook for an additional minute. Remove and set aside to cool. Once cool, slice into thin strips.

Chili Paste

  • Combine gochugaru, fish sauce and broth. Mix together until well combined.
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Korean

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Jecca Chantilly © Copyright 2022. All rights reserved.