New Year’s Rice Cake Soup (Tteokguk)
How to Make Tteokguk with Beef Broth: Follow This Simple Recipe!
Start the New Year with a comforting bowl of Tteokguk! This recipe is so easy, you can make it while just keeping an eye on the clock. Enjoy a delicious and auspicious start to the year!
Main Ingredients
- Beef brisket, 200g (for broth)
- Rice cake slices for soup, 350g
- Water, 1L (for broth)
- Fresh eggs, 2
- Crumbled dried seaweed (Gim), 10g (for garnish)
Seasoning & Aromatics
- Korean soup soy sauce (Gukganjang), 1 Tbsp
- Minced garlic, 1.5 Tbsp
- Black pepper, a pinch
- Sesame oil, 1/2 tsp
- Green onion, 1/2 stalk (thinly sliced)
Optional Ingredients (for extra richness)
- Frozen dumplings (Mandu), 8 pieces
- Korean soup soy sauce (Gukganjang), 1 Tbsp
- Minced garlic, 1.5 Tbsp
- Black pepper, a pinch
- Sesame oil, 1/2 tsp
- Green onion, 1/2 stalk (thinly sliced)
Optional Ingredients (for extra richness)
- Frozen dumplings (Mandu), 8 pieces
Cooking Instructions
Step 1
Begin by soaking the beef brisket in cold water for 15 minutes to remove any blood. Meanwhile, soak the rice cake slices in cold water for about 10 minutes until they soften slightly. Drain the rice cakes and set them aside in a colander. This step ensures the rice cakes cook evenly and don’t clump together.
Step 2
Pour 1.2 liters of water into a pot and add the soaked beef. Once the water starts to boil, skim off any foam or impurities that rise to the surface using a spoon or ladle. Removing the scum is crucial for a clear and flavorful broth. After removing all the foam, continue to simmer the broth for 20 minutes over medium-high heat to develop a rich beef stock.
Step 3
Carefully remove the cooked beef from the broth and let it cool slightly. Once cooled, cut the beef into bite-sized pieces. In a small bowl, combine the sliced beef with 1 tablespoon of Korean soup soy sauce and 1.5 tablespoons of minced garlic. Mix well to marinate. Bring the prepared broth back to a boil, then add the softened rice cake slices. Cook for 3 minutes, or until the rice cakes become tender and float to the surface.
Step 4
Add the marinated beef and the thinly sliced green onions to the pot. Simmer for another 2 minutes. If you’re using frozen dumplings, microwave them for about 1 minute and 20 seconds before adding them to the soup during this step. Taste the soup and adjust the seasoning with salt if needed. Drizzle in 1/2 teaspoon of sesame oil for a nutty aroma and simmer for 1 more minute to finish.
Step 5
While the soup is simmering, crack the two eggs into a separate bowl and whisk them lightly. Once the soup is ready to serve, ladle it into individual bowls. Gently pour the beaten egg over the surface of the hot soup, creating a delicate, thin layer. The heat of the soup will cook the egg, making it soft and visually appealing.
Step 6
Finally, sprinkle a pinch of black pepper over the soup for an extra layer of flavor. Crumble the dried seaweed (Gim) and scatter it generously over the top as a garnish. This adds a wonderful oceanic aroma and a beautiful finish to your Tteokguk.
Step 7
Give everything a gentle stir with your ladle to combine all the delicious ingredients. Your homemade Tteokguk is now complete! Enjoy this comforting and traditional soup for a blessed start to the New Year with your loved ones!
