Authentic Tteokguk Recipe
Making Seongsikyeong’s Tteokguk Broth: A Special New Year’s Rice Cake Soup Dish
Hello everyone, I’m Ryu-i, a Naver food influencer!~^^ Eating tteokguk marks the New Year and gaining a year!~!! As I approach my mid-fifties, I feel like time flies, but tteokguk is always delicious, isn’t it? This year, I decided to try Seongsikyeong’s tteokguk recipe. Please enjoy it deliciously ♡
Ingredients- 200g minced beef
- 1 Tbsp cooking oil (for stir-frying)
- 3 shiitake mushrooms
- 2 sheets of dried seaweed (gim)
- 2 bowls of tteokguk rice cakes (approx. 400g)
- 4 Tbsp chopped green onion
- 2 eggs
- 1.5 liters of water
- 2 dried anchovy broth packs
Seasoning for Stir-frying Beef- 7 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp sugar
- 7 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, add 2 dried anchovy broth packs to 1.5 liters of water and simmer for about 20 minutes to create a deep and rich broth. While the broth is brewing, prepare the other ingredients.
Step 2
Carefully separate the tteokguk rice cakes, which are likely stuck together, and soak them in cold water. If you are using frozen tteokguk rice cakes, soak them in water for at least 30 minutes until they become soft. This will prevent the rice cakes from becoming mushy and ensure a chewy texture.
Step 3
Using paper towels, gently press the minced beef to remove any excess blood. Removing the blood is crucial for a clean-tasting tteokguk without any unpleasant odor.
Step 4
Place the 2 sheets of dried seaweed (gim) into a zip-top bag and crush them by hand until finely crumbled, or carefully tear them into very small pieces. This crumbled seaweed will be a garnish on top of the tteokguk, adding a wonderful aroma.
Step 5
Wash the 3 shiitake mushrooms, remove the stems, and finely mince them. The subtle fragrance of the shiitake mushrooms will add a deep flavor to the tteokguk broth.
Step 6
Crack the 2 eggs into a bowl and beat them thoroughly with a fork or whisk until smooth. You can prepare them as a thin omelet for garnish or pour them directly into the boiling broth for a soft texture.
Step 7
Heat a pan over medium heat, add a little cooking oil, and stir-fry the minced beef until it turns a brownish-gray color. Ensure the beef is cooked through.
Step 8
Once the beef is sufficiently stir-fried, add the minced shiitake mushrooms and continue to stir-fry them together. Cook until the fragrant aroma of the mushrooms blends well with the beef.
Step 9
Now it’s time to add the key seasonings for the tteokguk’s flavor. Add 7 tablespoons of soy sauce for soup (guk-ganjang) and 1 tablespoon of sugar. Stir-fry until the beef and mushrooms are well coated with the seasonings. Stir-frying like this further enhances the meat’s flavor.
Step 10
Before cooking the tteokguk itself, add the crumbled dried seaweed to the stir-fried beef and mushrooms and cook for a little longer. The nutty flavor of the seaweed will elevate the taste of your tteokguk. This completes the toppings for your rice cake soup.
Step 11
Once the well-brewed broth is boiling, drain the soaked tteokguk rice cakes from the water and add them to the pot. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 12
When the rice cakes float to the surface, indicating they are cooked, add the 4 tablespoons of chopped green onion. The refreshing scent of the green onions will make the tteokguk broth even more delicious. Simmer for another moment.
Step 13
While the tteokguk is simmering, skim off any foam or impurities that rise to the surface with a spoon. This will ensure a clear and clean broth.
Step 14
Once the rice cakes are cooked and the broth is boiling, slowly pour the beaten egg mixture around the edges of the pot. Pour carefully to prevent the egg from clumping.
Step 15
Don’t stir immediately after pouring the egg. Wait a moment until the egg starts to set, then gently stir with a spoon to cook it evenly. Once the egg is softly cooked, turn off the heat and let it simmer for a short while longer. Your delicious tteokguk is ready! Garnish with the stir-fried beef mixture and crumbled seaweed, and enjoy your meal.
