Delicious Tteokguk (Korean Rice Cake Soup) Recipe
How to Make Flavorful Tteokguk
Here’s a simple and satisfying way to make a bowl of Tteokguk at home! This recipe introduces how to prepare a comforting bowl of Korean rice cake soup that’s perfect for any occasion.
Main Ingredients- Beef (for soup) about 3 cups
- Water 13 cups (approx. 2.6 liters)
- Tofu 2 blocks
- Eggs 3 large
- Rice cakes for Tteokguk 2 large bowls (about 600g)
Seasoning & Garnish- Korean soup soy sauce (Guk-ganjang) 10 Tbsp
- Minced garlic 3 Tbsp
- Salt to taste
- Toasted sesame seeds 1 Tbsp
- Korean soup soy sauce (Guk-ganjang) 10 Tbsp
- Minced garlic 3 Tbsp
- Salt to taste
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, prepare the beef for the Tteokguk. Cut the soup-grade beef into bite-sized pieces (about 3-4 cm). Heat a pot with a little oil over medium heat and sauté the beef until it’s no longer pink. This step helps to remove any gamey odor and enhances the depth of the broth.
Step 2
Once the beef is lightly browned, add 10 Tbsp of Korean soup soy sauce (Guk-ganjang). Stir-fry it with the beef; this adds umami to the meat and gives the broth a richer color. Cook over medium-low heat to prevent burning.
Step 3
Now, pour in 13 cups (approximately 2.6 liters) of water into the pot. Bring it to a boil over high heat. Once boiling, skim off any impurities to ensure a clear broth. This process builds the foundation for a delicious Tteokguk broth.
Step 4
When the broth starts to boil, add 3 Tbsp of minced garlic and the 2 blocks of tofu, cut into generous chunks. Adding tofu makes the Tteokguk softer and more satisfying. Let it simmer over medium heat for about 10-15 minutes to allow the flavors to meld.
Step 5
Prepare the egg garnish. Crack 3 eggs into a bowl, remove the chalazae (the white cords), and beat them well. Season with a pinch of salt and add 1 Tbsp of toasted sesame seeds for extra flavor. Lightly grease a pan over low heat, pour in a thin layer of the egg mixture, and cook until golden brown to make an egg crepe.
Step 6
Once the egg crepe has cooled slightly, thinly slice it into strips (about 0.5 cm wide) for garnishing the Tteokguk. Thinly sliced strips look more appealing and are easier to eat.
Step 7
It’s time to cook the rice cakes! Briefly soak the rice cakes for Tteokguk in cold water, then drain them in a colander. This prevents them from sticking together. Add the rice cakes to the simmering broth. Once they become soft and chewy and the broth has reduced slightly, you can either let it rest off the heat for a moment, or directly ladle the soup into bowls and pour the broth over the rice cakes. For a more concentrated flavor, you can continue simmering until the broth is slightly thicker.
Step 8
Ladle the hot Tteokguk with rice cakes into serving bowls. Generously top with the prepared egg strips. For extra flavor, you can add crumbled seaweed (gim) or chopped green onions if desired. Enjoy your hearty and delicious Tteokguk, featuring the wonderful combination of chewy rice cakes and rich broth!
