So Ji-sub’s 10-Minute Tteokguk: A Taste of Serenity
So Ji-sub’s 10-Minute Tteokguk: A Taste of Serenity
Quick and Cozy: Minimalist Tteokguk in 10 Minutes
From the heartwarming Korean variety show ‘Little House in the Woods,’ where actors Park Shin-hye and So Ji-sub explore happiness through a slow, simple, minimalist life. This recipe captures the essence of So Ji-sub’s remarkably quick 10-minute tteokguk. Enjoy a moment of calm and deliciousness with this easy-to-make, flavorful Korean rice cake soup.
Ingredients- 100g Tteokguk tteok (rice cakes for soup, soaked)
- 50g Beef (for soup)
- 1/2 stalk Scallion
- 1 Tbsp Soy sauce (or Korean soup soy sauce)
- 2 cups Water (approx. 400ml)
- 1 Egg
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, prepare the ingredients: thinly slice the beef and finely chop the scallions, separating the white and green parts. Soak the tteokguk tteok in cold water for about 10 minutes until softened. This prevents them from sticking together and makes them tender, speeding up the cooking process.
Step 2
Heat 1 tablespoon of sesame oil in a pot over medium heat. Once fragrant, add the beef and stir-fry until it’s no longer pink on the outside. Searing the beef first enhances the depth of flavor in the broth.
Step 3
Add the soaked rice cakes along with their soaking water to the pot. The water should be enough to cover the rice cakes. Gently stir to prevent them from sticking to the bottom as the soup begins to simmer. Once boiling, add 1 tablespoon of soy sauce for seasoning. It’s best to taste and adjust the seasoning as you go rather than making it too salty from the start.
Step 4
When the rice cakes are tender, slowly pour in the beaten egg in a circular motion around the edges of the pot. Once the egg is softly set, just before turning off the heat, add the chopped white parts of the scallions. Finish with a drizzle of sesame oil for extra aroma. For an enhanced taste, you can garnish with seaweed flakes or black pepper.
