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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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Hi Maangchi
Thank you very much for sharing all of these delicious recipe.
I just made this rice cake soup and ate two bowls. Right afterwards I called up my friend and told her about this fantastic and very easy to make soup.
I really enjoy your website and the videos. Keep up the great work.
If you every need a recipe from Germany let me know.
You must be a great cook! Of course I’m interested in any cultural dishes especially hearty home-cooked food! https://www.maangchi.com/talk/forum/reader-recipes
I’m happy to hear that you love my tteokguk recipe!
새해 복 많이 받으세요!
I made Tteokguk from your recipe today. My husband had never tasted this Korean dish before. It was delicious!!! Thank you!
He loved the rice cake soup because you made it! : ) Happy cooking!
Maangchi,
새해 복 많이 받으세요! 🙏😊 Happy New Year!
I made rice cake soup!
Sincerely,
Dave
Thank you so much, Dave!
I made rice cake soup today, too! Friends came over and tasted my tteokguk! : )
Happy New Year to you and your family!
감사합니다~
떡국을 맛나게 끄려봐야지~^^
Good luck with making delicious rice cake soup!
can i replace beef with some other meat, like chicken? i want to cook this for my family, but we cant eat beef. it seems like a lot of korean soups and such have beef in it.
yes, you can use chicken or even seafood such as oysters. Whatever you use, if the broth is delicious, the rice cake soup is supposed to be tasty. Good luck with making delicious rice cake soup!
thanks!
Dear Maangchi,
Thank you for having this great site. My family enjoys your videos I learned Kimchi and made some. I am making a large batch Monday. One question, I went to my Asian market. They had no dried anchovy but dried Scud. I don’t know what that is. It was a bigger fish. I am on a sodium restricted diet, so I settle on boiled dried Korean shrimp. If I use those instead of the anchovy, how much would I need? I have everything else. I also found a lower sodium fish sauce! It is from the Philippines but at 280 mg for 2 oz, I couldn’t pass it up. I know not the same but in order for me to enjoy,, I need to try to cut the sodium. Please help………
My rice cake soup recipe calls for beef to make delicious broth. Do you like to use dried Korean shrimp instead of beef? If so, use about 1/2 cup dried shrimp. Hope it turns out delicious.
Yummy! I love ddukguk. With my dduk, I usually never have the time or patience to soak the dduk, so I tend to skip the step, but it works out fine anyways. I get chewy, cooked just right dduk!
I am going to try and make this soup for New Year (Jan 31). I want to know if I make a lot of the soup, is it okay to eat later and what can I do to keep the rice cake from getting soggy? Should I not put the rice cake in the soup until I get ready to eat it? That way I can save soup until later and just add rice cake before eating.
“Should I not put the rice cake in the soup until I get ready to eat it?” that’s right!:)
Rice cake soup should be eaten right after it’s made because the cooked rice cake will get soggy and the soup will get thicker. If you want to make it advance, make delicious broth first with beef. Then keep it in the fridge. When you are ready to serve, reheat the it and add the sliced rice cake.
Happy cooking!
I just made this with my husband and we love this recipe!!! I’ve used your recipes for several years but finally watched your videos after my sister kept telling me to watch them. Boy, was it easier to make this and the Mandu (which I added to the duk kuk recipe) and it was soooo good. The Mandu was just bursting with wonderful sesame, mushrooms, meat, and oniony flavors, much better using your recipes than just winging it! I think I will order your cook book to make it easier for me. I love you Maangchi!!! Happy New Year!!!!
I made this last night. Since I went vegetarian I had no beef at home, I just did everything the same without the beef. I drove two and a half hours to get the ddeok. Your recipe did justice to my effort. It was so good I had two big bowls and another for breakfast and another for lunch. I made the full recipe even though it’s just me and I have enough for dinner tonight. Rice cakes are holding up pretty well, not getting to soggy. Thank you. I think my New Year good luck started when I found your site!
wow 2 and 1/2 hours! I hope you bought in bulk. I feel your pain I am 3 hours from the nearest good Korean grocer
Wow all I can say is that you are such a passionate cook! Actually I’m like you. If I want to make something, I gotta make it as soon as possible. “Your recipe did justice to my effort.” Great compliment!
Hi Maangchi !
If i make fresh rice cake myself , do i still need to soak it in the water like you did ? I wouldn’t think so .. but i thought i should ask :D
Thanks !!
Hi Olivia,
yes, you need to soak the rice for hours just as I do in the video. I remember you made beautiful garaetteok last time. I thought you used homemade rice flour.
https://www.maangchi.com/photo/garaeddeok-rice-cake
Here is the recipe for homemade rice flour:
https://www.maangchi.com/recipe/mepssalgaru
I’m excited to see your result because you are such a great cook! : )
Wonderful and beautiful presentation too, Maangchi! I’m trying hard not to discuss my dog, Zulu, in every comment I make here, but I must say…when he didn’t have any appetite after he almost died and the doctor told me to feed him rice in every meal, he perked up and ate Tteokuk every time I made it for him. I used your original recipe minus the salt/fish sauce to make it low sodium for him, then my husband and I enjoyed with added fish sauce. I’m going to make it again for the whole family on Wednesday (new year’s day) of course! Happy new year!!! xoxo
Happy New Year, to you and your family including Zulu!
Hi Maangchi! I love you’re recipes, and I want to try this one, but is there any way I can make this by substituting the beef? With seafood or vegetables? Thanks :D
yes, you can use your favorite seafood instead of beef. The broth should be tasty.
do koreans usually eat this soup on new years day ( Jan 1) or on the lunar new year?
I make rice cake soup on both Seol-nal (lunar new year’s day) and on Jan 1st (solar new year’s day). I’m making tomorrow.