rice cake soup

This Chinese rice cake soup is delicious and comforting, and very easy to make! Our recipe honors the tradition of cooking with rice cakes in Ningbo, China.

Chinese Rice Cake Soup

pork

Shaoxing wine

soy sauce

sesame oil

white pepper

cornstarch

water

vegetable oil ((divided))

ginger ((julienned))

scallions

carrot ((thinly sliced))

cabbage

chicken stock

rice cakes ((oval-shaped slices preferred))

Combine the pork (or chicken) with the Shaoxing wine, light soy sauce, sesame oil, white pepper, cornstarch, and water. Marinate for 15 to 20 minutes.

Preheat your wok until it starts to smoke lightly. Over high heat, add 2 tablespoons oil, and stir-fry the pork until browned. Remove the pork from the wok and set aside.

Reduce the heat to medium, and add 2 more tablespoons oil to the wok, along with the ginger and the white parts of the scallions. Cook for 1 minute and add the carrots. Cook for another minute and add the napa cabbage. Stir fry everything together for a few minutes until the napa cabbage leaves are wilted.

Add 4 cups low sodium chicken stock and 4 cups water. Bring everything to a boil, then lower the heat and simmer for 5 minutes, until the thick stems of the napa cabbage are tender.

Add salt to taste, ½ teaspoon white pepper, 1 teaspoon sesame oil, and 1 tablespoon light soy sauce.

Stir in the cooked pork, and sprinkle the rice cakes over the surface of the soup, along with green parts of the scallions. The rice cakes should be resting on top of the soup so they don’t sink into it and stick to the bottom of the wok/pot. Cover and cook for another minute, or as long as it takes to cook the rice cakes through (please see the Recipe Notes if you are using dried rice cakes). Salt to taste again and serve!

How to make Korean rice cake soup (Tteokguk)

Korean Rice Cake Soup (Tteokguk)

500 g skinless fat-less brisket ((1 pound),

onion

green onion (white part only) (keep the green part for the toppings.)

black peppers

Korean rice cakes for soup ((0.8 pounds))

Tbsp Korean soy sauce

tsp minced garlic

salt (,

eggs

green onion (green part only) (, thinly sliced)

brisket

Put the water, black peppers, onion and green onion into a large pot and boil on medium high heat with a lid on. Once the water starts to boil, add the meat. Boil them on medium high heat for a further 5 mins then reduce the heat to medium. Boil them further for about 50 mins. (You would have boil the water for a total of 1 hr - approx.) This should give you about 4 cups of beef stock.

Sieve the water (stock) through a cheese cloth. Discard the vegetables but keep the stock and the meat. Cool the meat down for about 10 mins then shred the meat using a knife and/or hands. Season the meat with salt and sesame oil.

While the meat is cooling down, soak the rice cakes in cold water for 15 to 20 mins to soften. Drain the water. Prepare the other toppings while waiting. (Instructions are mentioned in the above ingredients section.)

Boil the stock in a clean pot on medium high heat and once it starts boiling, add the minced garlic and the soy sauce. Add the rice cakes and cook until softened (about 2 to 3 mins). Do not overcook the rice cakes as they can turn mushy.

Serve the soup in a bowl and garnish with the toppings. Enjoy! (I normally add a few sprinkles of ground black pepper into the soup for extra flavour.)

This Tteokguk recipe is quick &amp; easy to make yet loaded with flavor, making it the ultimate comfort meal for the new year. This satisfying dish features soft and chewy rice cakes simmered in beef broth, topped with eggs, green onion, and roasted seaweed to give you a burst of umami in every bite. 

Easy Tteokguk (Korean Rice Cake Soup)

beef brisket

tbsp sesame oil

garlic (minced)

tsp black pepper

vegetable oil

water (anchovy, dashi, or chicken stock

250 g sliced rice cakes (thawed if frozen)

dumplings (fresh or frozen, optional)

seaweed onion

Prepare the rice cakes by rinsing them in cold water 2-3 times. Strain and set aside. This process helps to remove starch and prevents the rice cakes from sticking together.

In a medium bowl, add beef, soy sauce, sesame oil, garlic, and black pepper. Mix together to combine and set aside.

Heat vegetable oil in a large pot over medium heat and add the beef. Cook for 1-2 minutes until browned, and add water or stock. Skim off any skums, cover, and boil for 15 minutes.

Add rice cakes and optional dumplings, and boil for 3-4 minutes until the rice cakes are tender. Garnish and enjoy!

Make this warm, soothing bowl of rice cake soup with dumplings for your New Year celebration!

Tteok Mandu Guk (Rice Cake Soup with Dumplings)

beef (chuck

soup soy sauce

garlic

salt and pepper

scallion

dumplings (mandu)

gim nori,

Cut the beef into thin bite size pieces (1 to 1 1/2 inch).

In a medium pot, sauté the beef with 1 tablespoon of soup soy sauce until all the pieces turn brown. Pour in 5 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium and continue to boil, covered, for 10 minutes.

You can add the dumplings to the soup along with rice cakes in the next step. Another option is to cook the dumplings separately in the boiling water until the dumplings float to the top, and then add to the soup when the rice cakes are cooked. Or, line a steamer with a wet cheesecloth and then steam mandu for about 8 minutes (10 minutes if frozen).

Add the garlic and the rice cake slices to the boiling broth. Boil until the rice cakes turn very soft, usually about 5 – 8 minutes.&nbsp;

Drop the cooked dumplings and the scallion to the soup. Let the soup come to a boil again. Season with salt and pepper to taste. Ladle the steaming soup into individual bowls and garnish with the optional egg and gim strips.

To make egg garnish (jidan), separate the egg white and yolk. Lightly beat the white by gently cutting it with a spoon. Stir the yolk with a spoon until smooth. Heat a lightly oiled nonstick skillet over medium low heat. Pour each egg part into a thin layer, by tilting the skillet and/or spreading with a spoon. Cook each side briefly. (Do not brown the egg.)

Roll each egg crepe, and slice into short thin strips. Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. Cut into thin 1 1/2-inch strips with kitchen shears, or simply crush them with hands.

Optional garnish

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Top 4 rice cake soup recipes from across the web

The most viewed rice cake soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Rice Cake Soup

Korean Rice Cake Soup (Tteokguk)

Easy Tteokguk (Korean Rice Cake Sou...

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The most viewed rice cake soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine