Food for Every Soul

Heyyy Helpers!!! Welcome back to another edition of Food for Every Soul, a series by myself where I interview people from Help Force about their favorite and famous recipes! For this post, I decided to interview the sweet, nice, helpful HF Specialist: Potatolover!!! 

I started off by asking her some questions about this delicious recipe!

Hello Potatolover! Thank you for me letting me interview you today! Can you tell us what recipe you will be telling us about today?

Potatolover: Today, as it is lunar new year’s, a traditional dish that we enjoy in Korea is Tteokguk (rice cake soup)

Tteokguk (Korean Rice Cake Soup) - Tara's Multicultural Table

Why is this recipe important to you, is it a family recipe or any history/story behind it?

Potatolover: According to Korean age reckoning, everyone ages together in Seollal (Korean New Year’s Day) and the process isn’t complete until you have a bowl of tteokguk!

Here comes the best part, the Recipe!!! (As explained in detail by Potatolover) (from


» 1 pound store-bought sliced tteok rice cakes or homemade rice cakes (store-bought or homemade, if they are frozen, soak them in cold water for 30 minutes and drain before using)

» 7 cups water

» ½ pound beef (flank steak or brisket), chopped into small pieces

» 3 to 4 garlic cloves, minced

» 1 dae-pa large green onion (or 3 green onions), washed and sliced  thinly and diagonally.

» 2 teaspoons vegetable oil

» 2 eggs

» 1 tablespoon fish sauce (or soup soy sauce to your taste)

» 1 teaspoon toasted sesame oil

» ½ teaspoon ground black pepper

» 1 sheet of dried seaweed paper (gim aka nori)

» 1 red pepper (optional), chopped

» Salt


  1. Bring the water to a boil in a heavy pot over high heat and add the beef and garlic and cook for 5 minutes.
  2. Turn the heat down to medium, cover, and cook for 20 to 25 minutes until the beef is tender and has infused the water  with  flavor.
  3. Roast both sides of a sheet of gim until it’s bright green and very crispy. Put it in a plastic bag and crush it by hand. Set aside.
  4. Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks.
  5. Add the cooking oil to a heated non-stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess with a kitchen towel, leaving a thin oily layer on the pan.
  6. Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and set it aside.
  7. Add the rice cake slices to the boiling soup along with fish sauce and kosher salt. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floated and are softened throughout. Pour the egg whites by little by little into the soup and cook for 30  seconds.
  8. Add sesame oil, ground black pepper, and chopped green onion. Stir the soup. Remove from the heat and ladle the rice cake soup into individual serving bowls. Garnish with yellow egg strips, crushed seaweed, and red pepper if you want.
  9. Serve it right away, with kimchi and more side dishes if you want. If you wait too long the rice cakes will get soggy, so everybody dig in and enjoy!

tteokguk (떡국)

Do you have any tips or tricks on making it or why people may like this recipe, or any memories from it?

Potatolover: This dish is quite versatile, you could exclude the beef, add fish cakes, or even just rice cake and egg! The broth is the most important, as a hearty one warms you up from the inside out! 

Thank you for sharing this amazing yummy recipe with us Potatolover!

Potatolover: no problem!


With that everyone, we’ve reached the end of the post! We know you wanted to read more xD but I will be back next time with more fresh and delicious content! If anyone would like to share a recipe with us, DM me with your ideas!!!

Bon Appetit! <3

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