Hearty and Delicious Sunday Lunch: Easy Beef Bone Broth Rice Cake Soup (Sagol Tteokguk)
Hearty and Delicious Sunday Lunch: Easy Beef Bone Broth Rice Cake Soup (Sagol Tteokguk)
Super Simple Beef Bone Broth Rice Cake Soup
Tired of deciding what to eat for Sunday lunch? Introducing a simple yet incredibly satisfying Sagol Tteokguk (Korean Rice Cake Soup made with beef bone broth) that will warm you from the inside out.
Ingredients- 1 packet Tteokguk tteok (rice cakes for soup, approx. 400-500g)
- 1 pack concentrated beef bone broth (Sagol Gomtang)
- 5 cups water (approx. 1L)
- 1/2 green onion, thinly sliced
- 1 egg (for garnish)
- 3 sheets seasoned seaweed (gim), generously prepared
- 2 tbsp sesame oil
- 1 tbsp soy sauce for soup (Gukganjang), adjust to taste
- Pinch of black pepper
Cooking Instructions
Step 1
Hello everyone! Today, I’m going to share a recipe for ‘Easy Sagol Tteokguk’ that will make your special days, or even a regular weekend lunch, even more special. Using a store-bought beef bone broth allows you to easily achieve a deep, rich flavor as if you’d simmered it for hours with great care.
Step 2
Pour the entire pack of concentrated beef bone broth into a pot. Add 5 cups (about 1L) of water and bring it to a boil over high heat. Once it boils, reduce the heat to medium and let it simmer gently. Since the beef bone broth is already seasoned, you won’t need to add much salt or extra seasoning to achieve a deep umami taste.
Step 3
While the broth is simmering, briefly soak or rinse the rice cakes in cold water to prevent them from sticking together. Once the rice cakes are softened, add them to the simmering broth. It’s important to stir occasionally to prevent the rice cakes from sticking to the bottom of the pot. When the rice cakes start to float to the surface, they are almost cooked. At this point, add plenty of the sliced green onions.
Step 4
After adding the rice cakes and green onions, continue to simmer for another 1-2 minutes. You can add 1 tablespoon of soy sauce for soup (Gukganjang) to season, or adjust the seasoning with salt if needed. Finally, sprinkle a pinch of black pepper for added aroma. If you prefer a clearer broth, you can rinse the rice cakes in cold water before adding them and cook only until the rice cakes are tender.
Step 5
Prepare the egg garnish. Whisk 1 egg thoroughly, then cook it thinly in a lightly oiled pan. Let it cool slightly, then cut it into diamond shapes or thin strips. For the seaweed topping, you can use scissors to finely crumble seasoned seaweed (gim) or toast and crumble plain seaweed sheets for extra crispiness.
Step 6
Ladle the finished Sagol Tteokguk into serving bowls. Garnish generously with the prepared egg strips and crumbled seaweed. You can also enjoy it with chopped green onions or kimchi on the side, which makes for a delightful variation.
Step 7
A bowl of warm Sagol Tteokguk is perfect for cold days or whenever you crave a hearty and comforting meal. Try making this simple yet delicious soup at home and share the warmth and happiness!
