Hearty Beef and Rice Cake Soup (So-gogi Tteokguk)
Hearty Beef and Rice Cake Soup (So-gogi Tteokguk)
The Ultimate Comfort Food for New Year’s Day: A Recipe for Rich Beef and Rice Cake Soup
As the year 2020 draws to a close, let’s welcome 2021 with a warm and satisfying bowl of tteokguk (rice cake soup). While we often enjoy clear tteokguk made with anchovy and kelp broth, this recipe features a richer version made with pan-fried ground beef. This method adds a depth of flavor that transforms a simple soup into a hearty meal. It’s perfect for a cold winter morning or as the first meal of the New Year. You don’t need elaborate toppings; the savory ground beef and crisp scallions are enough to create a truly delicious dish. Prepare this simple yet flavorful beef tteokguk to make your New Year’s Day extra special.
Main Ingredients- 200g ground beef
- 500g rice cake slices for soup (tteokguk tteok)
- 1 stalk of green onion
Cooking Instructions
Step 1
First, soak the rice cake slices for the soup in cold water for about 30 minutes. This will soften them, preventing them from breaking apart and ensuring a tender texture when cooked. While the rice cakes are soaking, heat 1 tablespoon of sesame oil in a pot over medium heat. Add the 200g of ground beef, which you should rinse lightly under running water and drain thoroughly to prevent clumping, and stir-fry until it’s cooked through.
Step 2
Once the beef is fully cooked and no longer pink, add 3 tablespoons of soup soy sauce (ganjang) and stir-fry with the beef. This step helps the beef absorb the seasoning and enhances its savory flavor.
Step 3
Pour 5 cups (1L) of water into the pot with the stir-fried beef. Bring it to a boil over high heat, then reduce the heat to medium-low and let it simmer. This simmering process allows the beef flavors to infuse into the broth, creating a rich and deep taste. We recommend simmering for about 10 minutes to develop the full flavor.
Step 4
When the broth has developed a good flavor, drain the soaked rice cake slices and add them to the pot. Cook until the rice cakes are tender and floating on the surface of the soup. This usually takes about 5-7 minutes. Stir occasionally to prevent the rice cakes from sticking together.
Step 5
Once the rice cakes are tender and floating, the soup is almost ready. Thinly slice 1 green onion (across the grain) and add it to the pot. Sprinkle in a pinch of black pepper. Simmer for another minute or two to allow the fresh aroma of the green onion to meld with the soup.
Step 6
When all the ingredients are cooked and the flavors have combined beautifully, ladle the hot beef and rice cake soup into bowls. This hearty soup is perfect for New Year’s Day breakfast or any cold winter day. For an extra touch, you can garnish with shredded dried seaweed (gim) or thinly sliced egg omelet.
