Warm and Deep Flavored Tteokguk
Golden Recipe for a Savory Tteokguk to Enhance Holiday Flavors
Tteokguk, a must-have dish for family gatherings during holidays! Follow this golden recipe for a savory Tteokguk with a deep broth, as introduced by ‘Sumine Banchan’, and make this Lunar New Year even more special and delicious. This is the best Tteokguk recipe that even simple preparation will make it feel full of care.
Main Ingredients- 300g Tteokguk Tteok (rice cakes for soup)
- 1 Egg
- 1/4 stalk Green Onion
- A little Dried Seaweed (for garnish)
- 150g Beef (for soup)
- 1 Tbsp Soy Sauce (for marinating beef)
- 1/2 Tbsp Minced Garlic (for marinating beef)
- 1 tsp Sugar (for marinating beef)
- A pinch of Black Pepper (for marinating beef)
- A little Sesame Seeds (for garnish)
Broth Ingredients- 2 pieces Dried Kelp (approx. 5x5cm)
- 3 Dried Anchovies (Benzaiten)
- 10 Dried Anchovies (for broth)
- 1100ml Water
- 2 pieces Dried Kelp (approx. 5x5cm)
- 3 Dried Anchovies (Benzaiten)
- 10 Dried Anchovies (for broth)
- 1100ml Water
Cooking Instructions
Step 1
To make a deep and refreshing broth, lightly toast 10 dried anchovies (for broth) and 3 dried anchovies (Benzaiten) in a pot over low heat for 1-2 minutes to remove any fishy smell. (Do not use oil.) Add 1100ml of clean water to the toasted anchovies and boil over high heat. Once the water boils, add 2 pieces of dried kelp and simmer for about 5 more minutes. Then, remove the kelp and continue to simmer with the remaining ingredients for another 10 minutes to create a rich broth. Strain the broth through a sieve for a clear liquid.
Step 2
Slice the beef for the Tteokguk into bite-sized pieces (about 2-3cm). In a bowl, combine the beef, 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1 tsp sugar, and a pinch of black pepper. Gently mix and marinate the beef. Heat a non-stick pan over medium heat without oil. Add the marinated beef and spread it out, stirring with chopsticks until fully cooked. Set aside.
Step 3
Pour the prepared clear broth into a pot and bring to a boil over high heat. Once the broth is boiling, season it with an equal 1:1 ratio of soup soy sauce and regular soy sauce. (Adjust seasoning to your preference.) Rinse the Tteokguk rice cakes in cold water. Add the rice cakes to the boiling broth and cook over medium heat. Once the rice cakes start to soften, add minced garlic and continue to simmer.
Step 4
Prepare the egg garnish. Separate the egg yolk and white, and beat each separately until smooth. Lightly oil a pan and cook thin omelets over low heat. Once cooked, let them cool slightly, then slice into diamond shapes. Lightly toast dried seaweed in a pan or oven until crispy, then crumble it into small pieces.
Step 5
Check if the Tteokguk rice cakes are tender and soft. (Be careful not to overcook them until they become mushy.) Just before turning off the heat, add the cooked beef and stir gently. Ladle the finished Tteokguk into bowls. Garnish with thinly sliced green onions, crumbled seaweed, diamond-shaped egg omelets, and sesame seeds for a beautifully presented and comforting Tteokguk. Enjoy while warm!
