Rich Beef Bone Broth Rice Cake Soup (Sagol Tteokguk)
Easy Sagol Tteokguk Recipe Using Store-Bought Beef Bone Broth! A Deep Flavor Loved by Kids
Winter break is long, and are you busy preparing meals for your kids at home? I’m also spending this break mostly indoors thanks to my children.^^ When I serve plain rice every day, they don’t seem to enjoy it much, so I sometimes make tteokguk (rice cake soup). However, my kids have developed quite sophisticated palates; they don’t eat it unless it’s made with a rich meat broth. Honestly, I feel most satisfied when I can make it delicious for them. ㅋㅋ But as I get older, my body isn’t what it used to be, and I find myself feeling more and more lazy. So, for busy homemakers like me, I’m sharing a super easy way to make sagol tteokguk using ready-made beef bone broth. I tested this recipe about four times at home, and my whole family said it was delicious! It was also a hit when I made it for a church volunteer event.^^
Main Ingredients- 350g Tteokguk rice cakes
- 1 Egg
- 1/2 Scallion (green onion)
- 1 Sheet of Gim (seaweed)
- 4 Cups (800ml) Water
- 3 Cups Store-bought beef bone broth
- 1 Teaspoon Minced garlic
- Pinch of Salt
- Pinch of Pepper
- A little bit of thinly sliced beef brisket (optional)
Cooking Instructions
Step 1
Nowadays, it’s rare for people to make fresh gara-tteok (cylinder rice cakes) and cut them themselves, but I’ll mention it just in case. Store-bought tteokguk rice cakes don’t need soaking; just rinse them lightly in water and add them to the pot. However, if you’re using homemade dried rice cakes, you must soak them in water until softened before use.^^ Store-bought tteokguk rice cakes often stick together. Make sure to separate any stuck-together pieces before using them, otherwise, they won’t cook evenly.
Step 2
Lightly toast the sheet of gim (seaweed) in a pan. Then, place it in a plastic bag and crumple it up like you’re wrinkling paper. Crushing it this way will break it into very fine, crispy pieces, perfect for garnishing the tteokguk.
Step 3
Using the green parts of the scallion will make your tteokguk look more visually appealing.^^ Thinly slice the prepared scallion.
Step 4
Lightly grease a heated pan with a little cooking oil. Pour in the well-beaten egg and cook until a thin omelet (jidan) forms. Flip and cook the other side until golden. It’s best to cook over medium-low heat to prevent burning.
Step 5
Once the egg omelet is cooked and slightly cooled, thinly slice it into strips, just like the scallions. Prepare these garnishes so they can be beautifully arranged on top of the tteokguk.
Step 6
If you’d like to add meat, prepare your preferred cut (like the leftover brisket from last weekend). I used a little thinly sliced beef brisket I had at home, seasoned it lightly, and cooked it. Actually, meat is not an essential ingredient for tteokguk. It’s nice to add if you have it on hand to make the dish look more appealing, but it doesn’t significantly affect the broth’s flavor.^^
Step 7
In a large pot, combine 4 cups (800ml) of water and 3 cups of store-bought beef bone broth. Stir well to mix. I added a little more broth than the recommended amount because my son prefers a richer flavor.^^ It was amazing how, with just a stir, the broth turned a milky white color in just 2-3 seconds! It’s truly a wonderful convenience of modern times. In the past, making beef bone broth would take all day with lots of steaming, but now… ㅋㅋ Let’s bring this prepared broth to a boil.
Step 8
Once the broth starts boiling, add the tteokguk rice cakes and 1 teaspoon of minced garlic. Cook until the rice cakes are soft and tender. Since store-bought tteokguk rice cakes cook quickly, it’s important not to overcook them. I boiled mine over high heat for about 7 minutes, but cooking times vary depending on your stove. So, taste the rice cakes – once they are delightfully chewy and soft, you’re good to go.^^ The broth is already seasoned, but you might need to adjust the taste with salt. I added a little salt and pepper to my preference.
Step 9
Ladle the warm, finished sagol tteokguk into serving bowls. Artfully arrange the prepared garnishes: the sliced egg omelet, cooked meat, crumbled gim, and chopped scallions. It might look like the garnishes are stealing the show, but it results in a wonderfully hearty and inviting bowl of soup.^^
