Rich and Hearty Beef Rice Cake Soup (Tteokguk) Recipe
How to Make Delicious Beef Tteokguk | The Best Rice Cake Soup
Beef is truly the best for Tteokguk! If you don’t have beef, adding plenty of dried anchovy powder also makes it delicious. This recipe offers a satisfying meal for everyone.
Ingredients
- 200g Rice cake soup slices
- 50g Beef brisket
- 1/2 cup Roasted seaweed flakes
- 2 Eggs
- 0.5 tsp Sea salt
- 1 cup Scallions
- 0.5 Tbsp Minced garlic
- 500ml Water
- A little Sesame oil
- 1 Tbsp Soup soy sauce
- 0.5 tsp Black pepper
Cooking Instructions
Step 1
While you prepare other ingredients, separate any stuck-together rice cake slices with your hands. If the rice cakes are hard, soak them in water for a short while to soften them.
Step 2
Roast a sheet of dried seaweed until slightly crisp. Place it in a plastic bag and crush it with your hands to make seaweed flakes. This adds a delightful aroma and texture.
Step 3
Thinly slice the scallions diagonally. These will add a fresh, slightly pungent flavor to the soup.
Step 4
Prepare two eggs. Whisk one egg completely to create a simple egg mixture. For the second egg, carefully separate the yolk and white. Add a tiny pinch of salt to each portion. For the yolk-only part, mix in 1 teaspoon of water for a smoother garnish.
Step 5
When making the egg garnish (jidan), use a well-seasoned pan or lightly grease the pan and then wipe it with a paper towel. This helps create thin, even egg crepes without sticking.
Step 6
Cook the thin layer of egg mixture over low heat, just until it’s set. Overcooking will make the white part turn a darker yellow. Aim for a light, vibrant color.
Step 7
Once the egg crepes are cooked and cooled, cut them into your desired garnish shape. Prepare the crushed seaweed flakes as well. These garnishes will elevate the presentation and taste of your Tteokguk.
Step 8
In a pot, heat a little sesame oil and sauté the beef brisket. Once the beef is about two-thirds cooked and no longer pink, add 500ml of water and the rice cake soup slices. Stir the rice cakes to prevent them from sticking together as the soup comes to a boil.
Step 9
Add 1 tablespoon of soup soy sauce for a deep umami flavor and 0.5 tablespoon of minced garlic for a refreshing aroma. Season with 0.5 to 1 teaspoon of sea salt. Adjust the saltiness to your preference.
Step 10
Bring the soup to a rolling boil until the rice cakes are tender. Pour in the whisked egg mixture (the one without separated yolk and white) in a slow, steady stream. Gently stir the soup exactly three times with chopsticks to create ribbons of cooked egg. Immediately add the diagonally sliced scallions and let it simmer briefly. Your delicious beef Tteokguk is almost ready!
Step 11
Ladle the finished Tteokguk into serving bowls. Sprinkle with a pinch of black pepper for extra aroma. Garnish with the prepared seaweed flakes and egg crepes. If needed, add a little more salt to taste. Enjoy a warm, comforting bowl of Beef Tteokguk!
