Heartwarming Beef and Rice Cake Soup (Tteokguk)
Heartwarming Beef and Rice Cake Soup (Tteokguk)
Mastering the Rich Flavor of Beef Broth: How to Make Delicious Rice Cake Soup with Tteokguk Tteok | Rice Cake Soup with Beef Broth
As the year draws to a close and a new one approaches, we may have mixed feelings. I hope that by enjoying a bowl of tteokguk, you’ll have many more smiles in the coming year. Let’s share this delicious beef tteokguk recipe together. Thank you!
Main Ingredients- 200g beef for soup (brisket or shank recommended)
- 500g rice cake slices for soup (tteokguk tteok) (if frozen, thaw in cold water)
- 1 fresh egg
- 1 stalk green onion (white part primarily)
- A pinch of shredded seaweed for garnish
- A pinch of ground toasted sesame seeds for garnish
Broth Ingredients for Deep Flavor- 20g dried anchovies for broth (guts removed)
- 20g dried shrimp (heads and tails removed)
- 10g dried kelp (lightly wiped with a damp cloth)
Seasoning- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (adjust to taste)
- 1 Tbsp coarse salt (adjust to taste)
- 20g dried anchovies for broth (guts removed)
- 20g dried shrimp (heads and tails removed)
- 10g dried kelp (lightly wiped with a damp cloth)
Seasoning- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (adjust to taste)
- 1 Tbsp coarse salt (adjust to taste)
Cooking Instructions
Step 1
Let’s make a rich broth: In a pot, add 1 liter of water, 20g of dried anchovies, and 20g of dried shrimp. Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes. Turn off the heat, add 10g of kelp, and let it steep for 10 minutes to extract its umami flavor. Remove the anchovies and kelp.
Step 2
Marinate the beef: Lightly pat the 200g of beef for soup with paper towels to remove excess blood. Place it in a bowl, add 2 Tbsp of soup soy sauce and 1 Tbsp of minced garlic, and mix well to marinate.
Step 3
Sauté the beef: Add the marinated beef to the pot and stir-fry over medium heat. You’ll notice a delicious aroma as the surface of the beef cooks.
Step 4
Add broth and water, then simmer: Pour the previously made anchovy-kelp broth and 1 liter of cold water (about 2 liters in total) over the sautéed beef. Simmer gently for about 10 minutes to deepen the flavor.
Step 5
Prepare the rice cakes: Rinse the 500g of tteokguk tteok lightly to prevent them from sticking together. (If using frozen rice cakes, thaw them in cold water first).
Step 6
Prepare garnish ingredients: Thinly slice the green onion diagonally. Whisk the egg in a separate bowl to make egg wash.
Step 7
Add rice cakes and cook: Add the prepared tteokguk tteok to the boiling broth. Stir gently with a spatula to prevent sticking, and cook for about 3-4 minutes until the rice cakes are tender.
Step 8
Season and add egg wash: Once the rice cakes are cooked, season with 1 Tbsp of coarse salt (adjust seasoning with soup soy sauce and salt to your preference). Add the sliced green onion. When the soup returns to a boil, reduce the heat slightly. Slowly drizzle the egg wash in a circular motion around the edge of the pot. Once the egg starts to set, don’t stir immediately; wait a moment, then gently stir to break up the cooked egg.
Step 9
Serve!: Ladle the delicious soup into bowls. Garnish with shredded seaweed and ground toasted sesame seeds. Your hearty and flavorful beef tteokguk is ready to be enjoyed! Serve warm!
