Anchovy Broth Rice Cake Soup (Tteokguk)
Simple Homemade Anchovy Broth Tteokguk Recipe
This Tteokguk boasts a refreshingly clean yet subtly savory broth. Its biggest advantage is how quickly and easily it can be made using a homemade anchovy broth, perfect for a comforting meal on a chilly day!
Tteokguk Ingredients- 750g Tteokguk rice cakes
- 110g Ground beef (brisket recommended)
- 2/3 stalk Green onion
- 1 Egg
- A little seasoned seaweed (for garnish)
- 1 Tbsp Minced garlic
- 1 tsp Soup soy sauce (Guk-ganjang)
- 1/4 tsp Ginger juice
- A pinch of Salt
- 1/3 tsp Black pepper
- 1 tsp Sesame oil
- 1 tsp Toasted sesame seeds (for garnish)
Broth Ingredients- 25g Dried anchovies for broth (cleaned)
- 1 sheet Kombu (7x7cm)
- 1.2L Water
Beef Seasoning- 1/3 tsp Sugar
- 1 tsp Soy sauce
- A little Black pepper
- 25g Dried anchovies for broth (cleaned)
- 1 sheet Kombu (7x7cm)
- 1.2L Water
Beef Seasoning- 1/3 tsp Sugar
- 1 tsp Soy sauce
- A little Black pepper
Cooking Instructions
Step 1
Preheat a pot over medium-low heat. Add the dried anchovies and toast them until lightly golden and fragrant. This step removes any fishiness and adds a nutty depth. Then, add the kombu and toast for another minute. Be careful not to overcook the kombu, as it can develop a bitter taste.
Step 2
Pour 1.2 liters of water into the pot with the toasted anchovies and kombu. Bring to a boil over high heat with the lid off and cook for 10 minutes. For a richer flavor, you can reduce the heat to medium after it boils and let it simmer gently.
Step 3
Strain the broth through a fine-mesh sieve or cheesecloth, discarding the solids. This will yield a clear and savory anchovy-kombu broth, ready for your Tteokguk.
Step 4
Soak the Tteokguk rice cakes in cold water for about 10 minutes. This softens them, preventing them from becoming mushy when cooked and ensuring a tender texture. Drain the softened rice cakes well.
Step 5
In a bowl, combine the ground beef with the ‘Beef Seasoning’ ingredients (1/3 tsp sugar, 1 tsp soy sauce, a little black pepper). Gently mix and knead the ingredients together with your hands until well combined. This seasoning infuses the beef with flavor.
Step 6
Heat a lightly oiled frying pan over medium heat. Add the seasoned ground beef and break it apart with chopsticks or a spoon as it cooks. Stir-fry until the beef is no longer pink and becomes crumbly and slightly browned. This creates a delicious topping for your Tteokguk. Avoid overcooking to keep it tender.
Step 7
In a separate non-stick pan, lightly grease it with oil over low heat. Separate the egg yolk and white. Cook each separately to make thin omelets (jidan). Once cooled slightly, thinly slice them into strips for garnish.
Step 8
Slice the green onion diagonally into about 0.5cm thick pieces. Cut the prepared egg omelets into thin strips or bite-sized pieces, suitable for garnishing.
Step 9
Bring the strained anchovy broth to a boil in a pot. Once boiling, add the drained rice cakes, soup soy sauce, salt, minced garlic, and ginger juice. Cook uncovered over high heat for about 3.5 to 4 minutes, or until the rice cakes are tender and floating.
Step 10
When the rice cakes are tender, add the sliced green onions, sesame oil, black pepper, and toasted sesame seeds. Cook for just 10 more seconds. This brief cooking time preserves the fresh crunch of the green onions.
Step 11
Ladle the hot Tteokguk into serving bowls. Garnish generously with the sliced egg omelets, sautéed ground beef, and crumbled seasoned seaweed. Your delicious homemade Anchovy Broth Tteokguk is ready to be enjoyed with your favorite kimchi!
