Authentic Gyeongsang Province Style Beef and Rice Cake Soup (Tteokguk)
Make Your New Year’s Day Even More Special! Authentic Gyeongsang Province Style Beef Tteokguk (Kkumi Tteokguk) Recipe
What’s a more comforting and delicious way to start Lunar New Year’s morning than a bowl of tteokguk? I’m introducing the Gyeongsang Province style beef tteokguk that I’ve lovingly prepared for my special someone, to mark the beginning of the new year. We’ll make it a bit more special than usual by topping it generously with a savory ‘kkumi’ made from minced beef, adding a rich touch. ‘Kkumi Tteokguk’ might sound unfamiliar, but don’t worry! I’ll guide you step-by-step, from how to cook beef tteokguk to how to make the Gyeongsang Province style kkumi. Let’s make a delicious tteokguk together and welcome a warm new year!
Basic Tteokguk Ingredients- 4 servings of rice cake soup slices (tteokguk tteok)
- 3 eggs
- 1/3 stalk of green onion
- 2 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of salt
- Small amount of dried seaweed (gim) for garnish
- 1.5 liters of water
- 1 stock pack (anchovy/kelp)
Beef Kkumi Ingredients- 200g minced beef
- 150g firm tofu
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 200 ml water
- Pinch of black pepper
- 200g minced beef
- 150g firm tofu
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 200 ml water
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the beef kkumi, which will be a topping for the tteokguk. Have 200g of minced beef ready.
Step 2
Dice the 150g of firm tofu into small cubes. This will add texture to the kkumi.
Step 3
Preheat a pan over medium heat and add 2 Tbsp of sesame oil. Add the minced beef and stir-fry until the pink color disappears. Cook the beef thoroughly.
Step 4
Once the beef is partially cooked, add the diced tofu and stir-fry together. While stir-frying, gently mash the tofu with a spatula or spoon. This helps the beef and tofu meld together beautifully, enhancing the flavor of the kkumi.
Step 5
Season with a pinch of black pepper while stir-frying to remove any gamey odors. Continue to press down on the tofu with a spoon as you stir-fry. This creates a delicious kkumi where the beef and tofu are blended smoothly.
Step 6
Now, add 1 Tbsp of minced garlic and 200 ml of water. Keep the heat on medium and let it simmer gently, allowing the ingredients to combine. This process will draw out a flavorful broth.
Step 7
Season with 2 Tbsp of soy sauce for soup and a pinch of salt to taste. Let the mixture simmer until the liquid is slightly reduced. This will result in a concentrated beef kkumi, rich in flavor and aroma. Let the finished kkumi cool down slightly.
Step 8
This prepared beef kkumi can be stored conveniently in an airtight container in the freezer. When you crave tteokguk, simply take out the desired amount, add it to the broth, and boil for a quick and delicious meal.
Step 9
Next, we’ll make the egg garnish for the tteokguk. Separate 3 eggs into yolks and whites, placing them in separate bowls. Add a tiny pinch of salt to each bowl to season them lightly for better flavor.
Step 10
Lightly preheat a non-stick pan over low heat. Add a very thin layer of oil and wipe it with a paper towel. It’s important that there’s almost no oil left. Cooking over low heat ensures that the egg garnish is beautifully shaped and doesn’t break. After cooking the yolk and white separately, let them cool slightly before thinly slicing them into strips.
Step 11
Now it’s time to make the tteokguk broth. Pour 1.5 liters of water into a pot and add the stock pack (containing anchovies, kelp, etc.). Once the water boils, remove the stock pack to prepare a clear broth.
Step 12
While the broth is simmering, soak the 4 servings of rice cake soup slices in cold water for a bit. This will prevent them from sticking together and help them soften gently in the soup.
Step 13
When the prepared clear broth comes to a boil, add the rice cake soup slices that have been soaked in cold water. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 14
While the rice cakes are cooking, finely chop the 1/3 stalk of green onion. Adding this as a garnish will enhance the fresh aroma.
Step 15
When the soup boils up again and the rice cakes become soft, add 2 Tbsp of soy sauce for soup and a pinch of salt to season the broth. Add more salt if it’s too bland, and use the soy sauce for soup to add umami.
Step 16
The soup is ready when the rice cakes float to the surface. Add the chopped green onions and boil for another moment to complete the refreshing and deep-flavored tteokguk broth.
Step 17
Ladle the finished tteokguk into bowls. Garnish with the carefully prepared beef kkumi, sliced egg garnish, and dried seaweed. Your authentic Gyeongsang Province style beef tteokguk (kkumi tteokguk) is now complete – beautiful and delicious! Enjoy a warm and hearty start to your New Year!
