Korean tteukguk rice cake dumpling new years soup
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Korean Rice Cake Soup Recipe

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Cuisine: Korean
Servings: 2


  • 12 oz of Korean rice cakes found in Asian super markets or Amazon!
  • 16 oz of chicken broth
  • 1/2 pound of chicken tenderloin
  • 1 egg
  • Sprinkles of nori/seaweed
  • Sesame seeds
  • 2 stalks green onions


  • In boiling chicken broth (you can also use veggie broth or beef broth), add in all your soup base flavorings, such as salt (to taste), a little pepper, green onions
  • Once the broth is boiling, add in the rice cakes to the soup base.
  • Separately, steam the Korean dumplings to cook through. It's important to not include the dumpilngs at the same time that the rice cakes are cooking through. If you do, the dumplings and rice cake will stick together.
  • In a separate pan, cook your choice of protein. We cooked up chicken tenderloin and once it's cooked, we shredded this to add as a garnish at the end.
  • Next, separate the yolk from an egg white and cook through the yolk to add as a garnish at the end.
  • Once the rice cakes rise to the top of your pot, it's time to add in the dumplings just enough to incorporate. At this point, the dumplings are already cooked through separately so it's just to mix in now with the rest of your soup.
  • As a very last step, add shredded egg and chicken on top of your soup as a garnish.