Mom's Restaurant Korean Tteok

Mom's Restaurant Korean Tteok

This is the tteok (Korean rice cake) soup I've been eating since I was a kid! In our family, we ate a simple version that used lots of chunky vegetables, but the broth was very richly flavored!

Ingredients: 3-4 servings (using a 20 cm diameter hot pot)

Chicken thigh (cut into bite-sized pieces)
150-170 g
Garlic (grated)
2-3 small cloves
Tofu (silken)
to taste
Tteok Rice Cakes (I use 15)
to taste
Usukuchi soy sauce
45-50 ml
Dashi stock granules
1 teaspoon
around 900 ml


1. Wash the tteok in cold water. Cut the chicken into bite-sized pieces. Grate the garlic. Beat the eggs.
2. Oh, and make sure to cut the tofu into bite-sized pieces, too.
3. Put the chicken, garlic, soy sauce, and two ladlefuls of water into a pot, and bring to a boil over medium heat. This is an important point!
4. The liquid will coat the ingredients.
5. Add the dashi and the water to the pot. Bring to a boil.
6. Skim a bit of the scum. Just a bit. If you taste it now, it should be a bit salty. Add the tteok and tofu. Boil.
7. When it comes to a rolling boil, add the beaten eggs, and pour them into the pot in a circular motion. Immediately remove from heat.
8. It's also good with nori on top.

Story Behind this Recipe

I've been eating this since I was little. There were customers who found this delicious enough to come to the restaurant just for this dish.