Rich Beef and Rice Cake Soup (Tteokguk)
Learn how to make a deeply flavorful Tteokguk using beef brisket broth! Perfect for any day, not just holidays.
An incredibly delicious rice cake soup with a broth that is simply divine. This comforting dish will warm you up from the inside out.
Soup Ingredients- 800g Tteokguk Tteok (rice cakes for soup)
- 3 Eggs
- Scallion (for garnish), a little
Rich Broth Ingredients- 3L Water
- 1 sheet Dried kelp (approx. 10x20cm)
- 200g Beef brisket
- 1/2 large Onion
- 1 stalk Scallion
- 2 Dried shiitake mushrooms
Seasoning- Salt, to taste
- Pepper, a pinch (optional)
- 1 Tbsp Minced garlic
- 2 Tbsp Soup soy sauce (Guk-ganjang)
- 3L Water
- 1 sheet Dried kelp (approx. 10x20cm)
- 200g Beef brisket
- 1/2 large Onion
- 1 stalk Scallion
- 2 Dried shiitake mushrooms
Seasoning- Salt, to taste
- Pepper, a pinch (optional)
- 1 Tbsp Minced garlic
- 2 Tbsp Soup soy sauce (Guk-ganjang)
Cooking Instructions
Step 1
First, let’s prepare the flavorful broth for our Tteokguk. In a pot, combine 3L of water, 1 sheet of dried kelp (about 10x20cm), 200g of beef brisket, half a large onion, 1 stalk of scallion, and 2 dried shiitake mushrooms.
Step 2
Once the water comes to a boil over high heat, remove the kelp immediately to prevent a bitter taste. Then, continue to simmer the remaining ingredients by reducing the heat to ‘High for 10 minutes -> Medium for 10 minutes -> Low for 40 minutes’ to extract the deep flavors.
Step 3
If your Tteokguk tteok (rice cakes) are frozen, soak them briefly in warm water. This helps them loosen up and prevents them from clumping together when cooked, ensuring a smoother texture in the soup.
Step 4
To make beautiful garnishes for the Tteokguk, prepare 3 eggs. Carefully separate the egg whites from the yolks into two different bowls. This will make it easier to create thin omelet strips (jidan).
Step 5
We’ll make thin egg yolk omelet strips. Lightly oil a non-stick pan and cook over low heat until set. Sprinkle a tiny pinch of salt to enhance the flavor and reduce any eggy smell.
Step 6
Once the egg yolk omelet is cooked, use the same method to cook the egg whites into thin omelet strips. Cooking them until lightly golden will add a lovely visual appeal.
Step 7
After the egg omelets have cooled slightly, roll them up tightly. Rolling them before slicing will help maintain neat, clean strips and prevent them from breaking apart.
Step 8
Thinly slice the rolled egg omelets into fine julienne strips. Your beautiful garnishes for the Tteokguk are now ready!
Step 9
Now it’s time to strain the broth. Carefully remove all the solid ingredients from the pot using a sieve, leaving behind the clear, flavorful broth. The deep and savory broth is ready!
Step 10
Drain the softened Tteokguk tteok thoroughly in a colander. Removing excess water will keep the soup broth clear and prevent it from becoming cloudy.
Step 11
Prepare to cook the Tteokguk. Pour the strained broth back into the pot and bring it to a simmer. Before adding the rice cakes, it’s a good idea to have your garnishes (egg strips, chopped scallions, etc.) ready.
Step 12
Once the broth is simmering, add 2 tablespoons of soup soy sauce (Guk-ganjang) to season the Tteokguk. Adding soup soy sauce first helps achieve a clearer and richer color for the broth.
Step 13
Add 1 tablespoon of minced garlic for an aromatic boost. This enhances the overall flavor of the Tteokguk. Adjust the seasoning with salt to your preference.
Step 14
Add the drained 800g of Tteokguk tteok to the simmering broth. Once the rice cakes begin to float to the surface, it’s time to serve. Cook them for just a few minutes until tender; overcooking can make them mushy.
Step 15
Ladle the hot Tteokguk into bowls, and artfully arrange the prepared egg strips and chopped scallions on top as garnish. Enjoy your delicious Tteokguk and have a wonderful day!
