Heartwarming Rice Cake Soup (Tteokguk) with Beef Garnish
Classic Anchovy Broth Tteokguk with Savory Beef Garnish (Gyeongsang Province Style)
While bone broth offers a deep, rich flavor, sometimes a clear and refreshing anchovy and kelp broth provides a cleaner, more invigorating taste for Tteokguk. This recipe features a Gyeongsang Province-style beef garnish that uses minimal seasoning, highlighting the natural savory notes of the beef without any added sweetness from sugar or syrup. As Tteokguk is a soup dish, emphasizing the inherent flavors of the ingredients is key, and this recipe excels at bringing out those tastes with just a few simple seasonings. Enjoy the warmth of freshly made Tteokguk and welcome a prosperous year!
For the Tteokguk
- 500g Tteokguk tteok (rice cakes for soup)
- 1 Egg
- 1/2 Korean leek (daepa)
- 1.6 liters (8 cups) Water
- 1 piece (10x10cm) Dried kelp (dashima)
- 13 Dried anchovies (for broth)
- 3 Dried shiitake mushrooms
- 1 Tbsp Fish sauce (e.g., tuna extract or anchovy sauce)
- 0.5 Tbsp Soy sauce for soup (guk-ganjang) or salt
- Pinch of black pepper
For the Beef Garnish
- 100g Ground beef (lean cut)
- 1 Tbsp Sesame oil
- 12 Tbsp Water (approx. 180ml)
- 4 Tbsp Soy sauce for soup (guk-ganjang)
- 100g Ground beef (lean cut)
- 1 Tbsp Sesame oil
- 12 Tbsp Water (approx. 180ml)
- 4 Tbsp Soy sauce for soup (guk-ganjang)
Cooking Instructions
Step 1
First, let’s prepare the beef garnish. Place 100g of ground beef in a bowl and soak it in cold water for about 20 minutes to remove excess blood. This step is crucial for a clean, savory flavor without any gamey taste.
Step 2
Drain the beef thoroughly using a sieve. Ensuring all excess water is removed will help the beef cook up loosely and prevent clumping.
Step 3
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the drained ground beef and gently break it apart with chopsticks as it cooks until it’s no longer pink.
Step 4
Once the beef is fully cooked, add 4 tablespoons of guk-ganjang and 12 tablespoons of water (about 180ml). Bring this mixture to a simmer. This ratio is key to enhancing the beef’s natural savory flavor.
Step 5
When the mixture starts to bubble and foam rises to the center of the pot, turn off the heat. You don’t need to skim off the foam. The ratio of guk-ganjang to water is 1:3. Transfer the completed beef garnish to an airtight container.
Step 6
When serving the Tteokguk, scoop not only the beef garnish but also a little of the flavorful cooking liquid from the container to add a deep umami richness to the soup.
Step 7
Rinse the 500g of tteokguk tteok (rice cakes for soup) briefly under running water. This removes any dust or impurities. Then, submerge the rinsed rice cakes in water for a short while to prevent them from sticking together and to ensure they cook evenly.
Step 8
Now, let’s make the broth. In a pot, combine 1.6 liters (8 cups) of water, 1 piece of kelp (10x10cm), 13 dried anchovies, and 3 dried shiitake mushrooms. Bring to a boil over high heat. Once boiling, immediately remove the kelp, then reduce the heat to medium and simmer for another 10 minutes. This process extracts a deep, savory flavor from the mushrooms and anchovies.
Step 9
After simmering, strain the broth to remove the anchovies and shiitake mushrooms, leaving a clear liquid. Season the broth with 1 tablespoon of fish sauce and 0.5 tablespoon of guk-ganjang (or salt to taste). It’s best to season the broth lightly at this stage, as the beef garnish and its juices will add more flavor later. If you’re not using the beef garnish, adjust the seasoning more generously with guk-ganjang or salt.
Step 10
While the broth is simmering, prepare the egg garnish. Carefully separate 1 egg into yolk and white in separate bowls. Add a pinch of salt to each and mix well. If the yolk seems too thick, stir in about 1 teaspoon of water to loosen it.
Step 11
Lightly oil a non-stick pan and heat it over low heat. Pour a thin layer of the beaten egg (yolk and white separately) to make thin crepes (jidan). Cooking over low heat is important to prevent burning or crumbling. Once cooked, let the egg crepes cool slightly, then slice them into your desired shapes. I used cookie cutters for fun shapes!
Step 12
Wash and prepare the Korean leek. Slice it diagonally or finely chop it. The fresh, crisp flavor of the leek adds a wonderful aroma to the Tteokguk.
Step 13
It’s time to cook the Tteokguk! Add the prepared rice cakes to the boiling broth. Once the broth returns to a boil after adding the rice cakes, add the sliced leek.
Step 14
When all the rice cakes float to the surface, they are cooked through. Check to ensure they are tender. Be careful not to overcook, as they can become mushy.
Step 15
Ladle the cooked Tteokguk into bowls. Top with the prepared egg garnish and add 1-2 spoonfuls of the beef garnish. Adding a bit of the beef’s cooking liquid further perfects the soup’s seasoning.
Step 16
The beef garnish, seasoned with guk-ganjang, adds a subtle savory depth to the soup. For an extra touch, you can garnish with strips of plain roasted seaweed (gim). The nutty flavor of the seaweed complements the Tteokguk beautifully.
Step 17
With a warm bowl of Tteokguk, I sincerely wish you a year ahead filled with even more happiness and health than this past year. Happy New Year!
