Simple & Hearty Beef Tteokguk (Korean Rice Cake Soup)
A Foolproof Recipe for Delicious Tteokguk in No Time
Tteokguk is a beloved soup, especially popular around the New Year holidays in Korea. This recipe is incredibly simple yet yields a deeply satisfying and comforting bowl that’s perfect for any occasion when you need a hearty meal. Enjoy this easy-to-make Tteokguk!
Main Ingredients
- 200g beef (for soup, e.g., brisket or sirloin)
- 500g tteokguk tteok (rice cakes for soup)
- 2 large eggs
- A little roasted seaweed (gim)
- 1 small stalk of green onion
- 2 tablespoons sesame oil
Seasoning
- 1 pinch rock salt (or sea salt)
- 1/2 tablespoon fish sauce (or soy sauce for soup)
- 1/2 tablespoon anchovy broth base (or a dash of fish sauce)
- 1 teaspoon cooking wine (mirin or sake)
- 2 teaspoons plum extract (maesil-cheong)
- A dash of black pepper
- 1 pinch rock salt (or sea salt)
- 1/2 tablespoon fish sauce (or soy sauce for soup)
- 1/2 tablespoon anchovy broth base (or a dash of fish sauce)
- 1 teaspoon cooking wine (mirin or sake)
- 2 teaspoons plum extract (maesil-cheong)
- A dash of black pepper
Cooking Instructions
Step 1
First, heat 2 tablespoons of sesame oil in a pot over medium-high heat. Add the 200g of beef and stir-fry until it’s browned and slightly seared. Searing the beef enhances its savory flavor.
Step 2
Once the beef is partially cooked, add the finely chopped green onion (about 1 small stalk) and stir-fry it with the beef for about 30 seconds until fragrant. This step adds a lovely aroma to the soup base.
Step 3
Pour in 1 liter (about 4 cups) of hot water, preferably boiled in an electric kettle for speed. You can also use rice water or anchovy broth for a richer flavor. Add all the seasoning ingredients: 1 pinch of rock salt, 1/2 tablespoon of fish sauce, 1/2 tablespoon of anchovy broth base, 1 teaspoon of cooking wine, 2 teaspoons of plum extract, and a dash of black pepper. Stir well to combine. It’s best to season gradually, tasting and adjusting as the rice cakes cook, rather than over-salting from the start.
Step 4
Add the 500g of tteokguk tteok (rice cakes) to the pot. Stir occasionally to prevent the rice cakes from sticking to the bottom. When the rice cakes begin to float to the surface, gently crack 2 eggs into the simmering soup. We want to cook them like poached eggs (suran). To help them hold their shape, gently pierce the yolks with a fork or chopsticks after adding them. Keep an eye on the heat to prevent the soup from boiling over. Continue to simmer until all the rice cakes are floating and tender, and the egg whites are cooked while the yolks remain slightly soft, resembling poached eggs.
Step 5
Ladle the finished Tteokguk into a serving bowl. Crumble some roasted seaweed (gim) over the top for a final touch of flavor and garnish. You can also add other toppings like thinly sliced scallions or chili threads if desired. For a more complete meal, consider serving it alongside a small side of lightly dressed spring greens (bomdong), tossed with a little sesame oil and seasoning.
