Easy Tteokguk (Korean Rice Cake Soup)
Tteokguk is a popular Korean rice cake soup enjoyed for Korean New Year’s Day. Soft and chewy rice cakes are simmered in a rich, flavorful broth of beef and vegetables. Perfect comfort food any time.
Ingredients
For beef stock
- 1 lb beef brisket or beef rump
- 4 large chunks Korean radish or daikon radish
- 3 large dried sea kelp (dashima)
- 1 large onion halved
- 8 cloves garlic
- 12 cup water
- 1 tbsp Korean soup soy sauce (gukganjang)
- 1 tbsp Korean tuna sauce
- salt to taste
For beef seasoning
- 1 clove garlic minced
- 1/2 tbsp Korean soup soy sauce (gukganjang)
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
For rice cake soup
- 2 lb (900 g) rice cakes
- 1 tbsp sesame oil
- 2 sheets roasted seaweed crumbled, optional
- 2 green onions finely chopped
- 1/2 tsp black pepper
- 2 eggs, separated to garnish, optional
Instructions
To make the beef stock
- Combine beef, radish, dried sea kelp, onion, and garlic in a large pot of water and bring it to boil. When the stock begins to boil, it is important to remove the sea kelp and discard. Continue to simmer the rest for 45-60 minutes over low heat. Remove the beef and vegetables and reserve the stock. Discard the vegetables but not the beef. Let the beef cool for 10 minutes.
- Season the broth with Korean soup soy sauce, Korean tuna sauce, and salt according to your taste. Keep the broth warm.
To season the beef
- Shred the beef, collecting it in a mixing bowl. Add Korean soup soy sauce, minced garlic, black pepper, sesame oil, and toasted sesame seeds. Toss well and set aside.
To cook the rice cakes
- Soak the rice cakes in water for 15 minutes while you are making the stock. To cook the rice cakes, bring a pot of water to boil. Add the rice cakes and cook until they are soft over medium heat, about 5 minutes. Strain the rice cakes with a mash strainer and place them in a serving bowl.
Optional egg garnish
- Separate egg whites and egg yolks. Lightly beat each egg part with a fork. Heat a lightly oiled nonstick skillet over medium low heat. Pour a thin layer of egg whites and spread around the skillet with a spoon. Cook each side briefly, about 1 minute. (Do not brown the egg.) Set the cooked egg whites aside, then do the same with the egg yolks. Slice the whites and yolks into short, thin white and yellow strips.
To serve
- Pour the hot beef broth over the rice cakes in a serving bowl and top with egg topping and chopped green onion.
- Crumbled roasted seaweed. Drizzle a few drops of sesame oil, and sprinkle black pepper. Serve immediately, with kimchi on the side.
Nutrition
Calories: 755kcal | Carbohydrates: 128g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 636mg | Potassium: 798mg | Fiber: 7g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 4mg