In Korea, a new year doesn't truly begin until you eat a bowl of tteokguk. This 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 a bowl that feels 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 tallow over medium heat and coat the pan. Pour in the beaten egg and cook until set. Remove, cool, then slice into thin strips.
- In a medium pot, bring beef bone broth to a simmer. Add dumplings and cook according to package instructions. During the last minute of cooking, add rice cakes and stir gently.
- Season with soy sauce, sesame oil, salt, and pepper.
- Ladle into bowls and garnish with scallions, egg strips, and strips of seaweed. Enjoy 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.