Authentic Seolleongtang Tteokguk: The Secret to a Deep and Rich Broth
How to Make Delicious and Hearty Seolleongtang Tteokguk
Introducing a detailed recipe for Seolleongtang Tteokguk, featuring a deep, rich beef bone broth, chewy rice cakes, and generous toppings. Perfect for holidays, special occasions, or a satisfying meal anytime. This recipe is designed to be easy to follow, even for beginners.
Broth Ingredients- 500g store-bought Seolleongtang (beef bone broth) or homemade beef bone broth
- 1 anchovy broth packet (adds depth to the broth)
- 5cm piece of leek (enhances the aroma of the soup)
Tteokguk Ingredients- 500g Tteokguk rice cakes (rinse in cold water)
- 2 eggs
- 1/2 zucchini (thinly julienned)
- 100g beef for soup (for marinating)
- 16 dumplings (can be adjusted to your preference)
- 500g Tteokguk rice cakes (rinse in cold water)
- 2 eggs
- 1/2 zucchini (thinly julienned)
- 100g beef for soup (for marinating)
- 16 dumplings (can be adjusted to your preference)
Cooking Instructions
Step 1
First, let’s prepare the beef marinade. Gently pat dry the beef for soup with paper towels. Then, mix it with 1/2 Tbsp minced garlic, a pinch of black pepper, and a little salt (additional to the listed amount). Marinate for about 20 minutes. This process tenderizes the beef and removes any gamey odor.
Step 2
Now, let’s make the clear and refreshing broth. Pour plenty of water into a pot, add the anchovy broth packet, and bring it to a boil over high heat for about 8 minutes to extract the anchovy flavor. Remove the anchovy packet, leaving only the clear broth.
Step 3
It’s time to add the key ingredient for Tteokguk’s flavor – the beef bone broth and rice cakes! Add the prepared beef bone broth and the rinsed Tteokguk rice cakes to the pot. Simmer for 5 minutes. Stir occasionally to prevent the rice cakes from sticking together. Add a little sesame oil to impart a subtle aroma to the soup.
Step 4
Once the broth starts boiling, add the marinated beef and all the dumplings. Let it simmer gently over medium-low heat for 20 minutes. The soup will become richer as the beef and dumplings cook. At this stage, add 1 Tbsp of soup soy sauce and 1/2 Tbsp of salt to season. Adjust the seasoning to your taste with more salt or soup soy sauce if needed.
Step 5
While the tteokguk is simmering, let’s make a beautiful egg garnish. 1. Crack 2 eggs into a bowl and whisk them well until smooth. 2. Preheat a pan over low heat, add a tiny amount of olive oil, and wipe the pan evenly with a paper towel. This prevents the egg from sticking and helps create a beautiful garnish. 3. Pour the whisked egg mixture thinly into the preheated pan and cook slowly over low heat. Once the surface starts to set, flip it and cook the other side briefly. 4. Let the cooked egg garnish cool slightly, then julienne it thinly and set aside.
Step 6
Next, we’ll prepare the zucchini topping. Lightly oil a heated pan and add the julienned zucchini. Stir-fry over medium heat until the zucchini becomes slightly translucent. Pre-stirring the zucchini makes it softer and more flavorful when added to the tteokguk.
Step 7
Now that all the ingredients are ready, it’s time to serve! Ladle the well-cooked tteokguk into warm bowls. Garnish generously with the chopped leeks, stir-fried zucchini, and the julienned egg garnish. For an extra touch, you can also add seaweed flakes or sesame seeds according to your preference!
