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Instant Pot Tteok Guk (Rice Cake Soup)
5 from 10 votes

Instant Pot Tteok Guk (Rice Cake Soup)

Instant Pot Tteok Guk is a savory Korean rice cake soup using sliced oval rice cakes simmered in a homemade beef broth enriched with aromatics like onion, garlic, and soy sauce. The dish combines tender beef, soft rice cakes, and fresh green onions, finished with a delicate egg garnish and optional roasted seaweed. It's a flavorful, nourishing soup typically enjoyed to celebrate the new year.

Prep Time
5 mins
Cook Time
23 mins
Total Time
28 mins
Servings: 4
Calories: 407 kcal
Course: Soup
Cuisine: Korean

Ingredients

  • 1 lb tteokguk tteok (sliced oval rice cakes for soup)
Beef Broth
  • 1/2 lb beef stew meat
  • 5 cups water
  • 1 tsp sesame oil
  • 1/2 onion
  • 1.5 tsp soy sauce Guk Ganjang, soup soy sauce
  • 1/2 tsp salt sea salt
  • 4 garlic cloves
Seasoning for Beef
  • 1/2 tsp sesame oil
  • 3/4 tsp soy sauce Jin Ganjang
  • 2 green onions (chopped)
  • 1 tsp garlic (chopped)
  • 1/8 tsp sugar
  • 1/4 tsp black pepper
Soup Ingredients
  • 1/4 onion (sliced)
  • 1 Tbsp garlic (chopped)
  • 1 egg
  • 2 green onions (sliced)
Optional Toppings
  • 2 Tbsp Roasted seaweed crumbled or thinly sliced, gim

Instructions

    Cup of Yum
  1. If using frozen rice cakes, soak in water for 10 minutes and drain. If using fresh rice cakes, just quickly rinse with water and drain.
  2. Cut onion into halves and use 1/2 onion (not cut) for 5 cups of water in the beef broth. Slice remaining onion into thin slices to be added later and cooked with the rice cakes. Peel garlic cloves and use some of them whole for broth and chop remaining.
Make Beef Broth
  1. Turn Instant Pot on to Saute function and drizzle some sesame oil. Wait a couple minutes until you can feel the heat when you put your hand over the top.
  2. Add the chunks of stew beef into the hot pot. It should sizzle when you add the meat. Cook for 3-4 minutes until the outside is nicely browned.
  3. Add water. Add onion and garlic cloves. 1/2 onion, 4 cloves for 5 cups water.
  4. Close lid, seal valve and turn on Manual High for 13 min.
  5. When Instant Pot is done cooking, let it sit (Natural Release) for 5 min. (NR 5 min)
  6. Turn Instant Pot valve knob to Steaming and release steam. (Quick Release).
Prepare Ingredients
  1. While the beef broth is cooking, whip 1 egg. Set aside.
  2. Chop green onions and garlic. Slice onions and more green onions. Set aside.
Season Beef Topping
  1. When the pressure has fully released, open the lid. Take out cooked beef, onion and garlic from the broth. Discard garlic and onion. Let beef pieces cool. Keep Instant Pot covered with a glass lid or with its own lid until you are ready to cook.
  2. Once beef is cool to touch, slice thin into smaller pieces. In a bowl, add beef and season with chopped green onions and garlic, sesame oil, soy sauce (jin ganjang), black pepper and sugar. Massage the beef with your hands so the seasoning is evenly distributed throughout the beef. Set aside - this will be a topping at serving time.
Put It Together
  1. Uncover Instant Pot, season beef broth with Guk Ganjang (Soy Sauce for Soup) and salt. Stir.
  2. Add sliced onions to pot. Turn on Saute function and bring broth to boil. Cover with a glass lid or just roughly cover but not lock with the lid - in order to boil quicker.
  3. Once the broth starts boiling, you are ready to add the Tteokguk Tteok (rice cakes)! Add the rice cakes.
  4. Then add sliced green onions, and swirl in the beaten egg. Finish with some more chopped garlic and fresh black pepper. Tteokguk should be ready once it has boiled for 2-3 minutes with everything added.
  5. Serve rice cake soup in a bowl. Top it with a spoonful of the seasoned beef slices. Provide some extra fresh black pepper and crush some toasted gim (seaweed) on the table for people to add. Get some nice kimchi (see my video how I eat it) and wow! Enjoy!!

Notes

  • Avoid overcooking the rice cakes; add them only when ready to serve, cooking for 2-3 minutes if thawed.
  • For a lighter broth, substitute beef stock with anchovy broth.
  • Create a more decorative garnish by making a thin egg pancake, slicing it into strips.
  • Beef broth can be prepared in advance and stored frozen or refrigerated for several days.
  • Optional soaking of beef in cold water before cooking produces a clearer broth.
  • Serve with kimchi, such as Chonggak or Baechu, to complement the soup.
  • Leftovers tend to become pasty as the rice cakes break down; prepare only what you can consume promptly.

Nutrition Information

Calories 407kcal (20%) Carbohydrates 61g (20%) Protein 18g (36%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 80mg (27%) Sodium 534mg (22%) Potassium 278mg (6%) Sugar 1g (2%) Vitamin A 180IU (4%) Vitamin C 5.5mg (6%) Calcium 46mg (5%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 407

% Daily Value*

Calories 407kcal 20%
Carbohydrates 61g 20%
Protein 18g 36%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 534mg 22%
Potassium 278mg 6%
Sugar 1g 2%
Vitamin A 180IU 4%
Vitamin C 5.5mg 6%
Calcium 46mg 5%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.