Rich Beef Tteokguk
Make Your New Year Even Richer! How to Cook Deep and Savory Beef Tteokguk (Tteokmanduguk Recipe & Perfect Garnish)
On the first day of the New Year, we’ll guide you through making a deep and savory beef tteokguk that the whole family can enjoy. Discover a special tteokmanduguk recipe enhanced with chewy rice cakes, hearty dumplings, and meticulously prepared beef garnish.
Tteokmanduguk Ingredients- 300g Tteokguk tteok (rice cakes for soup, soaked in water)
- 6 pre-made dumplings
- 200g beef brisket or soup meat
- 1 Tbsp soup soy sauce (for broth seasoning)
- 1 Tbsp tuna extract (for added umami)
- 1/5 Tbsp salt (adjust to taste)
Beef Garnish Ingredients- Cooked beef (from the broth-making process), appropriate amount
- 1 Tbsp soup soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- Cooked beef (from the broth-making process), appropriate amount
- 1 Tbsp soup soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
In a pot, add the 200g of beef brisket or soup meat and cover with enough water to submerge the beef. Bring to a boil over high heat. Once boiling, meticulously skim off any foam or impurities that rise to the surface to create a clear and clean broth. (Tip: If you find this step tedious, soaking the beef in water beforehand can reduce the amount of impurities.)
Step 2
Continue skimming impurities while reducing the heat to medium-low, and simmer for 40 minutes to extract the beef broth. This slow simmering allows the deep flavor of the beef to infuse, resulting in a richer broth.
Step 3
The beef broth, having simmered beautifully, is now bubbling. This broth is the key to the deliciousness of your tteokguk.
Step 4
(Optional: If making dumplings from scratch) You can create a hearty tteokmanduguk with fresh dumpling filling. Prepare ingredients: 600g pork hind leg, a handful of soaked glass noodles, 1 chopped large scallion, 1/4 fermented cabbage (kimchi), 1 block of firm tofu (mashed), 300g blanched bean sprouts, 2 eggs, 2 Tbsp soup soy sauce, 2 Tbsp tuna extract, 1 Tbsp minced garlic, and 3 drizzles of perilla oil. After squeezing out the water from blanched bean sprouts, chopped kimchi, and tofu using a cheesecloth or muslin bag, combine all ingredients and mix well to form the dumpling filling.
Step 5
These are the dumplings I made myself! While their shape might be a bit imperfect, they are made with a mild flavor that children enjoy. (I omitted ginger and chili powder for the children’s version.) Using store-bought dumplings will also yield a delicious result. (Tip: When making dumplings yourself, feel free to adjust ingredients to suit your children’s preferences!)
Step 6
Remove the beef from the broth you were making and let it cool slightly. Once it’s cool enough to handle, shred it by hand along the grain into bite-sized pieces. This shredded beef will serve as a wonderful garnish for the tteokguk.
Step 7
In a bowl, combine the shredded beef with 1 Tbsp soup soy sauce, 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil. Gently mix with your hands until well combined. This creates a savory and aromatic beef garnish.
Step 8
To make the egg garnish, separate the egg whites and yolks into two separate bowls. You can add 1/2 Tbsp soup soy sauce to the egg whites (optional, for color or flavor) and mix them well. Leave the yolks plain or add a tiny pinch of salt. Beat each separately to create egg washes.
Step 9
Heat a lightly oiled frying pan over low heat. Pour a thin layer of egg wash, spreading it evenly to create a thin crepe. Cook until lightly set, then flip and cook the other side briefly. Cooking them thinly makes them easier to slice later.
Step 10
Once the egg crepes are cooked, fold them several times and then thinly slice them into julienne strips. You now have beautifully colored egg garnishes ready.
Step 11
Add the pre-soaked tteokguk tteok to the well-simmered, clear broth. Stir occasionally to prevent the rice cakes from sticking together.
Step 12
Season the tteokguk by adding 1 Tbsp of tuna extract first. Taste the broth and, if needed, add about 1/5 Tbsp of salt to adjust the seasoning to your preference. (Tip: The rice cakes will float to the surface as they cook.)
Step 13
Once the rice cakes are cooked and floating, gently add the prepared dumplings to the pot and simmer for a little longer. Be careful not to break the dumplings as you add them.
Step 14
The dumplings are fully cooked when they turn translucent and float to the surface. Simmer for another moment after they float to ensure the filling is heated through before finishing the cooking.
Step 15
Finally, your delicious New Year’s Tteokguk and Tteokmanduguk are ready! Using cute flower-shaped tteokguk tteok loved by children makes the dish visually appealing. Arrange the prepared beef garnish and egg crepes attractively, and generously sprinkle with a tablespoon of toasted sesame seeds for added nuttiness. Enjoy a hearty and delicious start to your New Year’s morning with this tteokmanduguk, featuring chewy rice cakes, abundant garnishes, and a deep, flavorful broth!
