Korean Mochi Soup

Featured in the January 2016 Hookui.



Korean Mochi Soup

  • 7 cups water
  • 1/2 pound beef brisket, chopped into small pieces
  • 4 cloves garlic, minced
  • 1 pound firm mochi, soaked in cold water and sliced
  • 1 tablespoon fish sauce
  • Salt to taste
  • 5 green onions, sliced thinly, divided
  • 1 teaspoon sesame oil
  • 1/2 teaspoon pepper
  • 2 eggs, beaten, cooked in single layer and sliced into strips
  • 1 sheet sushi nori, cut into thin strips
  • Toasted sesame seed, for garnish


  1. In a heavy pot bring water to a boil.
  2. Add beef and garlic; reduce heat to medium.
  3. Cover and let boil for 25 minutes.
  4. Add mochi to the boiling soup along with fish sauce, salt, add half the green onion.
  5. Stir, cover and let cook for 7 to 8 minutes until all mochi slices are floating.
  6. Add sesame oil, pepper, and remaining green onion.
  7. Stir well.
  8. Remove from heat and ladle soup into individual serving bowls.
  9. Garnish with remaining green onion, egg, nori, and toasted sesame seeds.
  10. Serve immediately.

Makes 3 servings.


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