Rich Tteokguk (Korean Rice Cake Soup) Without Beef Broth
Rich Tteokguk (Korean Rice Cake Soup) Without Beef Broth
Why is this Tteokguk Deeply Flavorful Without MSG or Beef Broth?
Try this method to make a deeply flavorful Tteokguk without using MSG or beef broth. This recipe unlocks a rich taste using simple ingredients and techniques, perfect for a comforting meal.
Tteokguk Ingredients- 200-300g Tteokbokki Rice Cakes (for Tteokguk)
- 200g Beef for Soup (stew meat)
- 2 Eggs
- Chopped Green Onions (for garnish)
- Seaweed Flakes (for garnish)
- Toasted Sesame Seeds (for garnish)
- 800ml Water
Beef Marinating Ingredients- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Wine (Mirin or similar)
- 1 tsp Minced Garlic
Tteokguk Seasoning Ingredients- 1/2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
- 1/2 tsp Salt
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Wine (Mirin or similar)
- 1 tsp Minced Garlic
Tteokguk Seasoning Ingredients- 1/2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
- 1/2 tsp Salt
Cooking Instructions
Step 1
First, prepare 200-300g of Tteokguk rice cakes. To prevent them from sticking together, soak them in cold water for about 10 minutes. This will soften the rice cakes and make them more delicious when cooked.
Step 2
Pat the 200g of beef for soup dry with a paper towel. Then, in a bowl, combine the beef with 1 Tbsp soup soy sauce, 1 Tbsp sesame oil, 1 Tbsp cooking wine, and 1 tsp minced garlic. Gently mix and let it marinate for 10 minutes. This step removes any gamey smell from the beef and enhances its savory flavor.
Step 3
Heat a pot over medium-high heat and add 1 Tbsp of cooking oil. Add the marinated beef and stir-fry over high heat. Stir-frying over high heat helps to seal in the juices, keeping the meat tender.
Step 4
Once the beef starts to turn opaque, add 200ml of water and bring it to a rolling boil. This step begins to extract the delicious flavors from the beef into the broth.
Step 5
As the broth starts to boil, add another 300ml of water. Once it boils again, add the remaining 300ml of water. You will use a total of 800ml of water to create the Tteokguk broth.
Step 6
When the broth is boiling, add the softened Tteokguk rice cakes. Let them cook for a bit until they float to the surface, indicating they are nearly done. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 7
Once the rice cakes are cooked to your liking, add 1/2 Tbsp anchovy sauce, 1 Tbsp minced garlic, and 1/2 tsp salt to season the soup. Anchovy sauce adds a wonderful depth of umami. Adjust the salt to your preference.
Step 8
Finally, garnish your Tteokguk generously with a beautifully prepared egg omelet, seaweed flakes, chopped green onions, and toasted sesame seeds. Your deeply flavorful Tteokguk is now ready to be enjoyed!
