Hearty Korean Rice Cake Soup with Beef& Seafood(Tteokguk)-A Traditional Must-Eat Dish for Korean Lunar New Year

 

Hi, this is Hyeng’s Jipsa 🐱💚
This is my second tteokguk (Korean rice cake soup) recipe on my Google blog!

Today’s version is a special one.
I topped it with Eonyang-style bulgogi, a local specialty from Ulsan, adding smoky, savory beef over a rich beef-bone and seafood broth.

It’s warm, hearty, and absolutely perfect for the Lunar New Year.

The highlight of this soup is its beautiful three colors.
I used colorful dumplings and rice cakes inspired by Obangsaek, the five traditional Korean colors that symbolize good luck, balance, and harmony.

That’s why I like to call this
“Lucky New Year Soup.”

In Korea, we say that when you eat tteokguk on New Year’s Day,
you “gain one year older.”

So… shall we grow one year older together and start cooking? 😊

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🥣 Ingredients (Serves 4)

Main

• 2 eggs (with a pinch of salt)

• 1 tbsp cooking oil

• 1 pack store-bought Eonyang-style bulgogi

• 1 green onion, finely chopped

• 400 g three-color rice cakes

• 400 g three-color dumplings

• 1500 ml beef bone broth (sagol broth)

• 2 anchovy stock cubes

• 1 splash cooking wine (to remove seafood odor)

• 2 generous handfuls frozen mixed seafood

• 10 shrimp

• 1 splash soju (for extra deodorizing)

• 1/2 tbsp tuna extract (tuna sauce)

• Freshly ground black pepper (about 5 twists)

Toppings (Garnish)

• Eonyang bulgogi

• Roasted seaweed flakes (gim)

• Sesame seeds

• Red chili slices (optional)

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Beat 2 eggs with a pinch of salt, then strain to remove any lumps or egg strands.
Lightly oil the pan and wipe off the excess with a paper towel, then cook the eggs into a thin sheet.

Let it cool slightly, then cut into small diamond-shaped pieces for garnish.

Tip: Always cook the eggs over low heat. This keeps the egg sheet thin, soft, and beautifully yellow without browning.

Using the same pan, add a spoonful of oil.
Break apart the Eonyang-style bulgogi, then stir-fry until fragrant.

Since it’s finely chopped beef, it cooks quickly and develops a deep, savory flavor.

Once the beef is fully cooked and the juices begin to glisten,
your topping is ready to go!

Finely slice 1 green onion (about 15 cm long) and add it to the broth to bring a fresh, savory aroma.

Soak 400 g of five-color rice cakes in water for 10 minutes.
Drain well, then gently separate any pieces that are stuck together.

Fun fact —
Most of the colors taste neutral, but the green ones have a subtle mugwort flavor.

Have you ever seen green rice cakes in Korea?
That color usually comes from mugwort (ssuk), a traditional herb often used in Korean rice cakes for its earthy, herbal aroma.

Prepare 400 g of three-color dumplings as well.

Since this recipe uses more dumplings than rice cakes, they can easily get soggy if left in the broth too long.
For the best texture, cook only the amount you plan to eat first.

When reheating or serving later, simply boil the dumplings separately in water, then add them to the broth.
They’ll taste freshly cooked every time.

Feel free to adjust the amount if 400 g feels like too much.

Most Koreans don’t mind soft rice cakes in tteokguk,
but soggy dumplings? Not so much 😆

For the broth, I used 3 packs of ready-made beef bone broth.
Since it’s already lightly seasoned, be careful not to over-season at first.

After tasting, I finished it with just a little tuna extract (about 1/2 tbsp) to add extra depth and umami.

While the broth comes to a boil, let’s prepare the seafood.

Add 1,500 ml of beef bone broth and 2 anchovy stock cubes to a pot and bring it to a boil.

Meanwhile, place 2 generous handfuls of frozen mixed seafood and 10 shrimp in a bowl.
Add a splash of cooking wine and gently stir as it thaws.
This helps remove any fishy smell.

⚠️ Don’t soak for more than 10 minutes, or the seafood may lose its natural flavor and texture.

Drain the seafood well and rinse lightly to remove any tiny ice crystals.
Pat dry with paper towels so the broth doesn’t get diluted.

Add the seafood to the boiling broth and cook over high heat.

Finish with a splash of soju to remove any lingering seafood smell,
then cook until the seafood is about 70% done — it will finish cooking later in the soup.

When the seafood is about 70% done, add the rice cakes first.
Boil over high heat for about 1 minute and 20 seconds, until they float — that’s how you know they’re ready.

Then gently add the dumplings.
Lower the heat to medium-low so the wrappers don’t burst, and simmer for 2–3 minutes.

Finish with one last quick boil over high heat for about 1 minute to bring everything together.

Add the sliced green onion and finish with freshly ground black pepper (about 5 twists).

Finish by adding tuna extract to taste.
Since my beef bone broth was already seasoned, I only needed about 1/2 tablespoon.

2026 Lunar New Year Tteokguk – Lava Soup (Final)

Now, let me show you today’s plating! 💚💛💜

I styled the bowl with a traditional Korean cloth and a warm brass bowl for a cozy, festive feel.
Then I topped it with Eonyang bulgogi, seaweed flakes, sesame seeds, red chili (optional), and delicate egg garnish.

The colors came together so beautifully — don’t you think?

It’s not mind-blowingly delicious or anything…
but somehow, it’s super addictive.

The dumplings and shrimp soaked in the rich beef bone broth are seriously the best part.
It kind of reminds me of Korean seafood beef-bone kalguksu (noodle soup), haha.

Please take good care of me in 2026 too —
and keep cooking lots of yummy food for me!

– Review by Molang –

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And that’s it — our tteokguk is ready!

Interestingly, seafood tteokguk isn’t very common in Korea.
It’s not that it doesn’t taste good — it’s just not widely known.
Usually, people add oysters instead.

So maybe this is a brand-new, Hyeng’s Jipsa–style tteokguk 😊

Did you have fun today?
Thank you so much for reading my recipe all the way through.

Since you’ve “eaten” tteokguk with your eyes,
congratulations on turning one year older, too 😂

Alright, I’ll stop here for today.
Have a lovely day, and see you next time.
Bye-bye — boong! 🐱💚

Recipe by Hyeng’s Jipsa Korean Food Blog
All photos and text are copyrighted. Please do not copy or repost without permission.