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Rice Cake Soup DdeokGuk 떡국


When I think of comfort foods, I immediately latch onto memories of cuddling up to something warm and soothing.  This savory Korean rice cake soup is perfect for when it’s cold or you have a cold and it’s simple enough to create in no time at all.

5.0 from 2 reviews

Rice Cake Soup DdeokGuk 떡국
Prep time

Cook time

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Serves: 2

  • 7 c cold filtered water
  • 4-5 anchovies
  • 2-3″ piece of kelp
  • ½ onion
  • 2 cloves garlic
  • 1 tb fish sauce
  • 1 ts sesame oil
  • 3 cloves minced garlic
  • 3 c rice cakes
  • 4 beaten eggs (half for the garnish/half for the broth)
  • 1 sheet crumbled, roasted seaweed paper and sesame oil
  • 2 chopped green onions
  • S&P

  1. To create the stock, simmer the water, anchovies, kelp, onion, and 2 cloves of garlic for up to 20 minutes.
  2. Strain and add the fish sauce, sesame oil, minced garlic, and rice cakes. Salt and pepper.
  3. When the rice cakes float to the top, drop in half the egg, when it just begins to set, move it around to make a flurry.
  4. In a small frying pan, fry the rest of the eggs and salt. Move it around to make a thin round sheet. Flip it over when golden and slice into strips.
  5. Toast the seaweed paper on the stove, brush with sesame oil and lightly salt. Crunch it up to make little seaweed pieces.
  6. Scatter on the green onions and serve with strips of egg and crushed seaweed.

FYI, this is also traditionally eaten to celebrate the New Year!


Your Squishy Monster ^.~

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