In Korea, a new year doesn’t truly begin until you eat a bowl of Tteokguk. This traditional rice cake soup is eaten on Seollal (Korean New Year’s Day) as a symbol of new beginnings, family, and the turning of the seasons. Tradition says each bowl adds a year to your age—along with a little good luck for the year ahead.
This version folds in dumplings (mandu) for extra heartiness, simmered in Reclamation beef bone broth for a rich, collagen-rich base. Finished with scallions, sesame, seaweed, and ribbons of egg, it’s celebratory and comforting all at once—perfect for Seollal or any day you’re craving something soul-nourishing.
Makes 2 servings.
Ingredients
- 1 Tbsp tallow or other cooking fat
- 1 egg, beaten
- 24 oz Reclamation Korean-Style Beef Bone Broth
- 8–10 frozen dumplings
- ½ cup rice cakes (soaked in cold water for 30 minutes, then drained)
- 1 ½ Tbsp soup soy sauce (regular soy sauce also works)
- 1 Tbsp sesame oil
- Salt and pepper, to taste
- 1 scallion, thinly sliced
- 1 small sheet dried seaweed (cut into thin strips)
Method
- In a small pan, heat the tallow over medium heat and coat the pan. Pour in the beaten egg and cook until set. Remove from the pan, let cool, then slice into thin strips.
- In a medium pot, bring the beef bone broth to a simmer. Add dumplings and cook according to package instructions.
- During the last minute of cooking, add the soaked rice cakes and stir gently.
- Season with soup soy sauce, sesame oil, salt, and pepper.
- Ladle into bowls and garnish with scallions, egg strips, and dried seaweed. Serve hot.
Serving Notes
- For extra nuttiness, drizzle with a few drops of toasted sesame oil before serving.
- A dash of gochugaru (Korean chili flakes) or a spoonful of kimchi on the side balances the savory broth with brightness and heat.
- Tteokguk is traditionally eaten on New Year’s Day, but its warmth and symbolism make it a welcome bowl year-round.
Frequently Asked Questions
What is Tteokguk?
Tteokguk is a traditional Korean rice cake soup eaten on Seollal, or Korean New Year’s Day. It symbolizes new beginnings and the passing of another year.
Why do Koreans eat Tteokguk on New Year’s Day?
Tradition says that eating a bowl of Tteokguk adds a year to your age and brings good luck for the year ahead. It is a celebratory dish rooted in family and seasonal renewal.
What are rice cakes in Tteokguk?
The rice cakes are thinly sliced oval pieces made from pounded rice. They soften as they simmer and give the soup its signature chewy texture.
What are mandu?
Mandu are Korean dumplings typically filled with meat and vegetables. In this version, they add heartiness and make the soup more filling.
Can I make Tteokguk without dumplings?
Yes. Traditional Tteokguk is often made without mandu. The dumplings are a common variation that adds extra substance.
What kind of broth works best for Tteokguk?
A clean, rich beef bone broth works best. Because the seasoning is simple, the depth and clarity of the broth make a noticeable difference.
Can I eat Tteokguk year-round?
Yes. While it is traditionally eaten on New Year’s Day, its warmth and symbolism make it a welcome bowl any time of year.
