Beef Rice Cake Soup (Tteokguk)
Beef Rice Cake Soup (Tteokguk)
Rich & Savory Beef Tteokguk: An Effortless Recipe from Grandma’s Secret
This is a super simple recipe for beef rice cake soup (Tteokguk) where the savory beef essence is infused directly into the broth, rather than served as a separate topping. It’s often called Daegu-style Tteokguk, based on my mother-in-law’s secret recipe from Daegu, making it a guaranteed hit for everyone.
Ingredients- 2 servings of rice cake soup slices (tteokguk tteok)
- 300g ground beef
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp brewed soy sauce (yangjo-ganjang)
- 1/2 Tbsp minced garlic
- 1 Tbsp rice wine (cheongju)
- A pinch of black pepper
- 1/2 Tbsp sesame oil
- A little roasted seaweed (gim)
- A little green onion (scallion)
Cooking Instructions
Step 1
First, prepare 300g of ground beef. Place it in a bowl and add 1 Tbsp of soup soy sauce, 1 Tbsp of brewed soy sauce, 1 Tbsp of rice wine, 1/2 Tbsp of minced garlic, and a pinch of black pepper. Gently mix everything together to marinate. This step helps remove any gamey odor from the beef and enhances its savory flavor. Let it marinate for about 10 minutes.
Step 2
Prepare 2 servings of rice cake soup slices (tteokguk tteok). If the rice cakes are stuck together, rinse them lightly. Soak them in cold water for about 10 minutes. This will soften the rice cakes, preventing them from breaking apart during cooking and ensuring a chewier texture.
Step 3
Heat 1/2 Tbsp of sesame oil in a pan over medium-high heat. Add the marinated ground beef. Break up the beef with a spatula as it cooks to prevent clumping. Sauté until the beef is fully cooked and has turned brown.
Step 4
Once the beef is fully cooked, transfer it to a pot and add 5-6 cups (about 1-1.2 liters) of water. For a deeper and richer broth, you can use anchovy broth, kelp broth, or vegetable broth instead of plain water. Bring the broth to a rolling boil over high heat.
Step 5
While the broth is boiling, prepare the toppings. Finely chop the green onion. Crumble or thinly slice the roasted seaweed. You can also add thinly sliced pan-fried egg omelet if you like.
Step 6
When the broth is boiling vigorously, drain the soaked rice cakes and add them to the pot. Stir gently to prevent the rice cakes from sticking together.
Step 7
Once the rice cakes are tender and the soup comes to a boil again, reduce the heat to medium-low and simmer for another 2-3 minutes, allowing the rice cakes to absorb the broth’s flavor. Ladle the Tteokguk into serving bowls and garnish with the prepared green onions and seaweed.
Step 8
Tip: After serving the Tteokguk, scoop out the beef that has settled at the bottom of the pot and place it on top of the garnish for an even more generous and appetizing presentation. Enjoy it while it’s hot!
