Delicious Tteokguk: A Comforting Korean Rice Cake Soup
Delicious Tteokguk: A Comforting Korean Rice Cake Soup
Authentic Tteokguk Recipe
I was so engrossed in how delicious this Tteokguk was that I completely forgot to take photos! This delightful rice cake soup, featuring chewy rice cakes and a rich beef bone broth, is a perfect dish for any occasion, especially during holidays. Enjoy a warm, satisfying bowl that will brighten your day!
Main Ingredients- 400g Tteokguk Tteok (rice cakes for soup, to be soaked)
- 2 packs of beef bone broth (Sago Guk) (approx. 500ml each)
- 400ml Water (to adjust broth consistency)
- 1/2 stalk of white part of a large green onion (thinly sliced)
Cooking Instructions
Step 1
Rinse the tteokguk tteok under cold water to remove any impurities. In a bowl, pour 3 tablespoons of soup soy sauce and add the rice cakes to soak for about 10 minutes until they soften. This step helps the rice cakes absorb the broth, making them even more flavorful.
Step 2
In a pot, combine 2 packs of beef bone broth and 400ml of water. Bring it to a boil over high heat. You can adjust the water amount to achieve your desired broth consistency.
Step 3
While the broth is heating, thinly slice the green onion for garnish. Finely crumble or julienne the gimbap seaweed. As the broth comes to a boil, use a ladle to gently skim off any foam or scum that rises to the surface. This ensures a clean and clear broth.
Step 4
Once the broth is boiling, add the soaked rice cakes from step 1. Cook until the rice cakes are tender. Then, slowly drizzle the beaten eggs around the edge of the pot while the soup is simmering. Gently stir with chopsticks or a spoon as the egg begins to set, creating delicate egg ribbons. Your delicious Tteokguk is ready when the rice cakes are fully cooked and the egg is set. Garnish with seaweed and enjoy!
