Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Ttok Kuk (Rice Cake Soup)

From the book The Best of Korean Cuisine by
Serves 6
Total Time 4 hours


This Korean dish is often topped with slices of beef, cooked eggs, and scallions. Packages of white oval rice cakes are available in most Asian supermarkets.


½ lb. beef brisket
2 cloves garlic
1 Tbsp. instant beef or vegetable bouillon
1 package (32 ounces) Korean oval rice cakes
2 eggs, separated
2 Tbsp. sesame oil
1 Tbsp. soy sauce
1 tsp. sesame seeds
1 tsp. salt, or to taste
3 scallions, diagonally sliced


  1. Bring 1 gallon of water to boil in a large pot. Add the brisket, garlic, and bouillon. Reduce the heat and simmer for 3 hours or until the liquid reduces to two-thirds.
  2. Soak the rice cakes in cold water for 1 hour. Remove the rice cakes.
  3. Scramble the yolks and whites of the eggs separately. Using 1 Tbsp. of the sesame oil, fry the yolks into a thin omelet in a nonstick skillet over high heat, for 1 minute per side or until set. Fold or roll up the omelet and slice into thin strips. Repeat with the egg whites. Set aside.
  4. Remove the brisket from the pot but reserve the broth. Slice it into thin strips and combine with the soy sauce, sesame seeds, and remaining 1 Tbsp. of sesame oil.
  5. Increase the heat under the broth to high. When it comes to a rolling boil, add the rice cakes. Reduce the heat to medium and simmer the rice-cake ovals for 5 minutes, or until softened. Return the marinated beef to the soup. Salt to taste.
  6. Ladle the steaming hot soup into large bowls. Garnish with sliced egg yolks, egg whites, and scallions.

This content is from the book The Best of Korean Cuisine by Karen Hulene Bartell.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice