Super Simple Seolleongtang-Style Rice Cake Soup (Without Oxtail Broth)
Rich Seolleongtang Flavor, No Oxtail Broth Needed! The Easiest Seolleongtang Rice Cake Soup Recipe Ever!
Craving a hearty and rich Seolleongtang (oxtail soup) rice cake soup but dreading the long process of making oxtail broth? I’ll show you a secret to making a delicious, deep-flavored soup at home with ease. Packed with ingredients and simple steps, anyone can follow along.
Rice Cake Soup Ingredients
- 600g rice cake slices for soup (approx. 3 bowls)
- 200g beef (stewing cut or for bulgogi)
- 2 eggs
- 3 Tbsp sesame oil (approx. 18g)
- 1 Tbsp salted shrimp (20g)
- 3 Tbsp soy sauce for soup (24g)
- 1 Tbsp minced garlic (20g)
- 1.6 liters water
- 150cc milk
- 2 pinches black pepper
Cooking Instructions
Step 1
First, prepare 600g of rice cake slices for soup. This is approximately 3 bowls, using standard Korean rice bowls (380cc capacity). If using frozen rice cakes, soak them in cold water for about 30 minutes to thaw. Freshly bought refrigerated rice cakes can simply be rinsed lightly under running water. (The measuring spoon refers to a standard Korean tablespoon measuring about 8cc. For a video recipe and more, please visit the YouTube channel ‘Duyul’s Family’. Subscription is much appreciated!)
Step 2
For frozen rice cakes, soak them in cold water for about 30 minutes until they become soft and pliable. If you’re using fresh rice cakes bought from the market, simply rinse them lightly under running water.
Step 3
Prepare 200g of beef. You can use stewing beef or even leftover bulgogi meat – any cut will work. Since the rich broth is key to this Seolleongtang-style soup, the cut of beef isn’t as critical as you might think. Slice it into bite-sized pieces according to your preference.
Step 4
In a separate bowl, whisk the 2 eggs until well combined. Adding the eggs in a beaten state will allow them to disperse into thin ribbons, contributing to a richer and smoother broth.
Step 5
In a deep pot, heat 3 tablespoons (approx. 18g) of sesame oil over high heat. Add the beef and stir-fry until it’s about 70% cooked. Then, add 1 tablespoon (20g) of salted shrimp and 3 tablespoons (24g) of soup soy sauce. Continue to stir-fry over high heat for another 1-2 minutes until the beef is fully cooked. This step helps to maximize the beef’s savory flavor.
Step 6
Once the beef is fully cooked, add 1 tablespoon (20g) of minced garlic and continue to stir-fry over high heat for 1 more minute to release the garlic’s aroma.
Step 7
Pour in 1.6 liters of water and bring it to a boil over high heat. Once boiling, let it simmer for 2-3 minutes to develop the broth’s flavor. Then, add 1/3 tablespoon (3g) of salt to season and simmer for another minute. Skim off any impurities that rise to the surface during boiling. (If your salted shrimp has whole shrimp, feel free to leave them in!)
Step 8
After simmering for a minute with the salt, add all the prepared rice cake slices to the pot.
Step 9
As the broth returns to a boil after adding the rice cakes, here comes the secret ingredient! Add 150cc of milk. For the best creamy and rich flavor, use regular whole milk rather than low-fat milk.
Step 10
Once the broth boils again after adding the milk, slowly drizzle in the beaten eggs in a swirling motion, ensuring they spread evenly throughout the soup. Stir gently with chopsticks to create soft, fluffy egg ribbons.
Step 11
Stir occasionally with a ladle to prevent the rice cakes from sticking to the bottom of the pot. Cook until the rice cakes are tender and chewy. Finally, sprinkle about 2 pinches of black pepper and give it a quick stir. Your delicious Seolleongtang-style rice cake soup is ready!
Step 12
Enjoy your incredibly simple Seolleongtang-style rice cake soup! You can truly savor the deep and rich flavor of Seolleongtang without the traditional oxtail broth. Enjoy your meal!
