Tteokguk is a soup made with sliced rice cakes. It is a dish traditionally e aten during the celebration of the Korean New Year and it is believed to grant luck and also add an additionalyear to the consumer’s life. In recent times however, it is eaten throughout the years.
The whiteness of the soup represents a new start to the New Year and the rice cakes look like coins which symbolize a wish for prosperity. Varieties of Tteokguk include Saeng Tteokguk of the Chungcheon province, Joraengi Tteokguk of the Kaesong region and Gon Tteokguk of Jeju Island.
Tteokguk is made with rice cakes, beef, garlic, green onions, sesame oil and vegetable oil. Mandu can also be added to the soup to make Tteok-manduguk. Anchovy, seafood and kelp can also be used to make the broth instead of beef.
The soup is garnished with julienned cooked eggs, meat and seaweed. It is commonly served with Kimchi as a side dish.
Tteokguk is perfect for cold weather.