Simple & Delicious Beef and Rice Cake Soup (Tteokguk)
Quick & Easy Tteokguk Recipe: Perfect for Busy Days!
Don’t worry about busy mornings anymore! Here’s a simple yet deeply flavorful beef tteokguk that will warm you up on a chilly day. With just rice cakes, beef, and basic seasonings, a wonderful meal is ready in no time. Enjoy the clear, refreshing broth, chewy rice cakes, and tender beef! Tteokguk is a classic comfort food perfect for any occasion. Let’s make this delicious soup right away.
Main Ingredients- 2/3 bowl rice cake slices for soup (tteokguk tteok) (approx. 150g)
- 1/2 bowl beef (for soup) (approx. 100g)
- 1 stalk green onion
- 1 egg
Seasonings & Garnish- 1-1.5 Tbsp soy sauce for soup (ganjang) (adjust to taste)
- 1/2 Tbsp sesame oil
- Pinch of dried seaweed flakes (gim)
- Pinch of black pepper
- 1/2 tsp minced garlic (optional)
- 1-1.5 Tbsp soy sauce for soup (ganjang) (adjust to taste)
- 1/2 Tbsp sesame oil
- Pinch of dried seaweed flakes (gim)
- Pinch of black pepper
- 1/2 tsp minced garlic (optional)
Cooking Instructions
Step 1
First, gently rinse the rice cake slices under cool running water to enhance their chewy texture. If using frozen rice cakes, soak them in cool water briefly to thaw. Pat the beef dry with paper towels to remove excess blood, then slice it into bite-sized pieces. Slice the green onion diagonally, focusing on the white part. Crack the egg into a bowl and whisk well.
Step 2
Heat a pot over medium heat and add a little sesame oil. Add the drained beef and stir-fry until it’s nicely browned. Sautéing the beef thoroughly until it turns brown will greatly deepen the flavor of the broth.
Step 3
Once the beef is well-seared, pour in 1.5 cups (approx. 300ml) of water and bring it to a boil. Add about 1-1.5 tablespoons of soy sauce for soup (ganjang) to season. Once the broth is boiling vigorously, skim off any foam or impurities that rise to the surface with a spoon. This is the secret to a clear broth.
Step 4
While the broth is boiling, add the sliced green onion to the beaten egg and mix lightly. This will allow the egg to spread like a thin omelet on top of the soup, making it easy to eat.
Step 5
Now, add the rinsed rice cake slices to the pot and continue to boil. Stir occasionally to prevent the rice cakes from sticking to the bottom. The rice cakes are perfectly cooked when they float to the surface.
Step 6
Once the rice cakes are cooked, gently ladle the egg and green onion mixture over the soup. If you like, you can add about 1/2 teaspoon of minced garlic at this stage for an extra burst of savory flavor and a refreshing taste to the broth.
Step 7
When the egg is cooked and appears fluffy on the surface, increase the heat slightly and let it simmer for another moment. Be careful not to overcook, as this can make the rice cakes mushy or the broth cloudy. Once it comes to a gentle boil, your delicious tteokguk is almost ready!
Step 8
Ladle the hot tteokguk into bowls. For extra flavor, generously sprinkle with dried seaweed flakes (gim) and a pinch of black pepper, according to your preference. The savory seaweed and the peppery kick will elevate the taste of the soup. Enjoy your meal!
