Hearty Beef Tteokguk (Korean Rice Cake Soup) Recipe
Simple yet Flavorful Beef Tteokguk – Perfect for Holidays!
Whip up a comforting and delicious bowl of Tteokguk on a chilly day. This simple beef rice cake soup is not only easy to make but also deeply satisfying, making it an ideal choice for festive occasions or a warm meal at home.
Soup Ingredients
- 300g beef (for soup or bulgogi), thinly sliced
- 2 handfuls tteokguk tteok (rice cakes for soup, approx. 300-400g)
- 300ml water
- 1 egg
- 1/3 stalk green onion
- 1 bouillon cube (beef or anchovy-based, or use homemade broth)
Seasoning & Garnish
- 0.5 Tbsp soup soy sauce (ganjang)
- Pinch of salt
- Pinch of sesame oil (optional)
- Seaweed flakes (for garnish)
- 0.5 Tbsp soup soy sauce (ganjang)
- Pinch of salt
- Pinch of sesame oil (optional)
- Seaweed flakes (for garnish)
Cooking Instructions
Step 1
First, soak the tteokguk tteok (rice cakes) in cold water for about 10 minutes. This helps them soften and prevents them from sticking together during cooking. Drain them well before use.
Step 2
Pat the beef slices dry with a paper towel to remove excess blood. Then, thinly slice the beef into bite-sized strips, suitable for soup. Slicing them thinly will ensure they cook quickly and evenly.
Step 3
In a wide pot, heat a small amount of sesame oil (optional) over medium heat. Add the sliced beef and 0.5 Tbsp of soup soy sauce. The soup soy sauce will act as a marinade, adding depth of flavor to the beef.
Step 4
Sauté the beef until the outer surfaces turn white and are lightly cooked. It doesn’t need to be fully cooked at this stage; just ensure the pinkness is gone. Stir-frying the beef first locks in its juices and enhances the overall soup flavor.
Step 5
Pour in 300ml of water and add the bouillon cube. If you don’t have a bouillon cube, you can use anchovy-kelp broth or rice water. Bring the mixture to a boil over high heat.
Step 6
Once the broth is boiling vigorously, add the soaked tteokguk tteok. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 7
When the rice cakes are tender and floating to the surface, gently beat one egg in a separate bowl. Slowly drizzle the beaten egg into the simmering soup in a circular motion. Use a chopstick or spoon to gently swirl the soup, creating delicate ribbons of cooked egg. Avoid over-stirring, which can make the broth cloudy.
Step 8
Skim off any foam or impurities that rise to the surface of the soup. This step helps to keep the broth clear and clean-tasting.
Step 9
Finally, add the thinly sliced green onion to the soup and let it simmer for another moment until cooked. This is your cue that the hearty beef Tteokguk is ready! Adding green onions at the end preserves their fresh flavor and texture; overcooking can make them mushy.
Step 10
Ladle the hot Tteokguk into serving bowls. For an extra layer of flavor and texture, garnish generously with seaweed flakes. Enjoy this warm and comforting bowl of Tteokguk, perfect for ringing in the New Year or simply savoring on a cold day!
