New Year’s Korean Rice Cake Soup!

New Year’s Korean Rice Cake Soup!

On New Year’s Day, Koreans traditionally celebrate with their rice cake soup, so I grew up eating my mother’s rice cake soup on New Year’s Day. In this video, I show you my mother’s rice cake soup recipe. Chewy soft rice cakes are cooked in a delicious beef broth, and then seaweed and eggs are added to the soup.


  • Flank Steak (1 lb.)
  • White or Brown Rice Cake (1 1b.)
  • Water (14 cups)
  • Salt (1 ½ teaspoon)
  • Pepper (1 teaspoon)
  • Beaten Eggs (3)
  • Scallion (4 stalks, diced)
  • Seaweed Sheets

Marinade for Beef:

  • Soy Sauce (2 tablespoons)
  • Sesame Oil (2 tablespoons)
  • Garlic (10 cloves, minced)



  1. says

    Hi Moon. Your way of cooking the brisket looks so much better than our corned beef brisket, and I love the idea of the rice cake soup. Do you make your own rice cakes or are they bought already made? I’ve never seen them in the Asian section of my grocery, but then I’ve never looked for them either. I just enjoy all the different flavors of rice I’ve been able to find, my favorites still being the black rice, with brown rice, jasmine, then basmati following close behind.

    I hope you had a wonderful Christmas, and now a New Year filled with all the best you could ever wish for.

    • Moon Cho says

      Hello Angie… I buy them already made in the Asian supermarket. They keep them in the refrigerated section. Happy New Year to you too!