This New Year soup depends on a clean, deeply savory broth, traditionally built from brisket or bone broth that you skim carefully to keep it clear. The rice cakes should be soaked so they turn tender and chewy without releasing so much starch that they cloud the soup.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook30 min
Makes4 servings
CuisineKorean
Cost$$$
Dairy-free
Contains eggs · gluten · soy · sesame
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Brisket or beef shank
Simmered for the broth and shredded back in; the collagen gives the soup body.
Can you make Tteok Guk in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Tteok Guk? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Tteok Guk ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Tteok Guk gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Is Tteok Guk vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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