Tteokguk is a traditional Korean rice cake soup enjoyed to celebrate New Year’s Day. Sometimes, mandu (dumplings) are added for an extra treat. There are several ways to prepare the broth, but I prefer using ox bone broth as the base. This New Year’s Day, I decided to make my own bone broth and prepare the fixings: thinly sliced brisket, egg jidan, scallions, and toasted seaweed crisps. I’ll also be making meat and kimchi mandu, steaming them on the side before adding them to the soup.
This holiday season has been slow and quiet for me, offering a chance to reflect and plan for the year ahead. One of our family traditions is to watch the last sunset of the year, often at a nearby beach or marina. While I’ve never been big on making New Year’s resolutions, I enjoy setting new goals and writing them down. This year, I asked my boys to do the same. I’m looking forward to sharing our goals together over a warm, comforting bowl of Tteokguk.
Sagol Tteokguk (사골떡국) Bone Broth Rice Cake Soup
Tteokguk is a traditional soup that Koreans eat on New Year's Day. There are a few ways to make the broth. This recipe uses homemade bone broth using ox feet/leg. It has a deep rich flavor that is both comforting and nourishing. The toppings (fixings) are also traditionally comprised of eggs, scallion, and toasted seaweed. Add steamed mandu (dumpling) for a complete meal.Send Download Link To: