Beef and Rice Cake Soup (Tteokguk) for the New Year
[Baby-Friendly Recipe] How to Make Hearty Beef Rice Cake Soup & Dumpling Soup
Start the New Year with a warm and satisfying bowl of Beef Rice Cake Soup! This recipe is perfect for the whole family, featuring tender beef, chewy rice cakes, and even baby-sized dumplings. We’ll lightly season for the baby with soy sauce and then add fish sauce for an extra savory kick for the adults. This recipe yields enough for 2 adults and 1 baby.
Main Ingredients- 400g Rice cake slices for soup (tteokguk tteok)
- 200g Beef (for soup, thinly sliced)
- 4-5 Baby dumplings
- 1/2 stalk Green onion
- 1 Egg
- A pinch of dried seaweed flakes (for garnish)
Seasoning & Broth- 900ml Water
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 1 Tbsp Korean soup soy sauce (for baby’s portion)
- 1 Tbsp Fish sauce (for adult’s portion)
- A little Rice bran oil or cooking oil (for egg garnish)
- 900ml Water
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 1 Tbsp Korean soup soy sauce (for baby’s portion)
- 1 Tbsp Fish sauce (for adult’s portion)
- A little Rice bran oil or cooking oil (for egg garnish)
Cooking Instructions
Step 1
First, rinse the rice cake slices (tteokguk tteok) 2-3 times under cold water. Then, soak them in cold water for about 10 minutes. This helps soften the rice cakes, making them more tender when cooked and preventing them from sticking together.
Step 2
Crack the egg into a bowl and lightly whisk it. Prepare to make an egg garnish. Lightly grease a pan with rice bran oil and wipe it thinly with a paper towel. Pour the whisked egg onto the pan heated over medium-low heat. Cook slowly over low heat until the edges start to turn white, ensuring the heat is just right.
Step 3
Carefully remove the cooked egg garnish from the pan and let it cool completely. Letting it cool thoroughly will allow you to slice it neatly without it breaking. Slice it into thin strips for a beautiful garnish. (Tip: If you cook two eggs at once, the garnish might be too thick and difficult to slice. It’s recommended to cook thinly in batches.)
Step 4
Finely chop the green onion. You can separate the white and green parts if you like, and chop them to your desired thickness for the soup and garnish.
Step 5
Now, prepare the pot for the soup broth. Add 2 tablespoons of sesame oil, 1 tablespoon of minced garlic, and the beef to the pot. Stir-fry over medium heat until the beef is almost fully cooked and has turned brown. Stir-frying the beef well enhances the flavor of the broth.
Step 6
Once the beef is sufficiently stir-fried, pour in 900ml of water and bring to a boil over high heat. Skim off any foam or impurities that rise to the surface with a spoon. This will result in a cleaner, clearer broth.
Step 7
When the water is boiling vigorously, add the soaked rice cake slices, baby dumplings, and chopped green onions. Add the baby dumplings suitable for your child’s consumption.
Step 8
Now it’s time to season. Add 1 tablespoon of Korean soup soy sauce for the baby’s portion and let it simmer over medium-low heat for about 5 minutes until the soup thickens slightly and the rice cakes and dumplings are tender. (Tip: For the adult portion, ladle out some soup before seasoning, then add 1 tablespoon of fish sauce for extra umami.)
Step 9
Finally, ladle the soup into bowls. Garnish with the prepared egg strips and dried seaweed flakes. Enjoy your delicious Beef Rice Cake Soup while it’s hot!
