Beef and Rice Cake Soup (Tteokguk)
Beef and Rice Cake Soup (Tteokguk)
How to Make Delicious Beef and Rice Cake Soup
Today, we’ll make a hearty Beef and Rice Cake Soup (Tteokguk) using tender beef and a clean anchovy-kelp broth for a refreshing taste. We’re incorporating both white rice cakes and brown rice cakes to ensure both delicious flavor and health benefits. When making tteokguk at home, brown rice cakes are often used, but they can sometimes become too soft and lose their chewy texture compared to regular rice cakes. This recipe shares a method to cook brown rice cakes to be wonderfully chewy and delicious. Enjoy this comforting and nutritious meal!
Ingredients- Rice cake slices for soup (white rice cake/brown rice cake) – 4 servings (approx. 600g)
- Beef (for soup) – 300g
- Anchovy-kelp broth – 1500ml (1.5L)
- Soy sauce for soup (Guk-ganjang) – 3 Tbsp
- Salt – to taste
- Minced garlic – 2 Tbsp
- Green onions – a small amount
- Black pepper – a pinch
Cooking Instructions
Step 1
Prepare the rice cakes. Using a mix of white rice cakes and brown rice cakes will provide a richer flavor and texture. If the rice cakes are sticking together, soak them in cold water for a short while before using.
Step 2
Blanch the beef to remove impurities: To make the soup cleaner and tastier, briefly blanch the beef in boiling water to remove any blood or impurities. This step significantly improves the clarity of the broth and removes any gamey odor from the beef, resulting in a more delicate flavor.
Step 3
Utilize the blanched beef: Add the beef to boiling water and cook for about 1 minute. Then, remove the beef and rinse it under cold water. Discard the water used for blanching and clean the pot. (Tip: While some recipes call for stir-frying beef in sesame oil before adding broth, this method of blanching and then simmering in broth creates a richer, healthier flavor without needing sesame oil.)
Step 4
Prepare anchovy-kelp broth: Making a generous batch of anchovy-kelp broth and storing it in the refrigerator makes cooking much easier. For a deeper, more flavorful broth, consider adding dried anchovies, kelp, and dried shrimp when boiling.
Step 5
Simmer the beef in broth: Add the blanched beef to the prepared anchovy-kelp broth and simmer over medium heat for about 10 minutes. This allows the beef’s flavor to fully infuse the broth, enhancing its depth.
Step 6
Add rice cakes (white rice cakes first): Once the broth is simmering, add the white rice cakes. Brown rice cakes can become too soft and mushy if boiled for too long. Therefore, when using both types, it’s best to add the white rice cakes first and let them cook for a bit before adding the brown rice cakes. This preserves the desired chewy texture of the rice cakes.
Step 7
Season and adjust taste: When the white rice cakes have started to soften, add the soy sauce for soup (Guk-ganjang) and minced garlic. Then, adjust the seasoning with salt to your preference. Using Guk-ganjang for the base flavor and salt for the final touch helps maintain a clear broth color and clean taste.
Step 8
Add brown rice cakes and finish cooking: After the white rice cakes have cooked slightly in the broth, add the brown rice cakes. Continue to simmer until the rice cakes are tender yet still retain their chewy texture. Be careful not to overcook them to prevent them from becoming too soft.
Step 9
Final touch: Finally, add chopped green onions and a pinch of black pepper to enhance the aroma. Your delicious Beef and Rice Cake Soup is ready! Enjoy a satisfying and flavorful meal with this warm bowl of tteokguk.
