Ingredients and Varieties
The broth is generally made by simmering the main protein (beef, chicken, pork, pheasant, seafood) in a ganjang seasoned stock. The stock is then strained to clarify the broth and long cylinder-shaped garaetteok are thin-sliced diagonally and boiled in the clear broth. Garnish is added before serving; the garnish may vary by region and personal taste, but usual staples are pan-fried julienned egg yolks and whites, gim and spring onions.
Varieties of tteokguk include: saeng tteokguk (생떡국) or nal tteokguk (날떡국), a specialty of Chungcheong province, where a mixture of non-glutinous rice with glutinous rice is made into small balls or rolled into a garaetteok shape and then sliced into a boiling broth; joraengi tteokguk (조랭이 떡국) from the Kaesong region with the tteok twisted in small cocoon shapes; and gon tteokguk (곤떡국) from the island of Jeju, which uses sliced jeolpyeon tteok rather than the usual garaetteok.
Another variety, tteokmanduguk is literally tteokguk with additional mandu.
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