Clear Beef and Rice Cake Soup (Tteokguk)
A Refreshing Rice Cake Soup Made with a Clear Beef Broth
Experience the traditional Korean holiday dish, Tteokguk, elevated with a crystal-clear beef broth. This soup, simmered with tender beef, is light and savory without any heaviness or greasiness, making it a joy to finish every last drop. Enjoy the pure, delicate flavor of the homemade beef stock.
Soup Ingredients
- 600g beef brisket or shank
- 1 rice cup of sliced rice cakes for soup (approx. 200g)
- 2 dumplings
- 1 egg
- Pinch of salt (for final seasoning)
- A little cooking oil (for preparing garnishes)
- 1 Tbsp soy sauce (for seasoning the broth)
Clear Beef Broth Ingredients
- 4000ml water
- 1/2 rice cup soju (approx. 50ml)
- 1/2 medium radish (approx. 375g), cut into large chunks
- 1 stalk of green onion (approx. 70g), cut into large pieces
- 1/2 medium onion (approx. 80g), cut into large pieces
- 1 dried shiitake mushroom
- 25g dried pollock (or a handful of dried cod strands)
- 10g dried kelp (about 5x5cm)
- 4000ml water
- 1/2 rice cup soju (approx. 50ml)
- 1/2 medium radish (approx. 375g), cut into large chunks
- 1 stalk of green onion (approx. 70g), cut into large pieces
- 1/2 medium onion (approx. 80g), cut into large pieces
- 1 dried shiitake mushroom
- 25g dried pollock (or a handful of dried cod strands)
- 10g dried kelp (about 5x5cm)
Cooking Instructions
Step 1
The secret to a delicious Tteokguk lies in a clear, flavorful beef broth. First, prepare 600g of beef brisket or shank. It’s crucial to soak out all the blood. Place the beef in a large bowl and cover with cold water. Soak for at least half a day, or a minimum of 2-3 hours, changing the water once or twice to ensure all the blood is removed.
Step 2
After soaking, it’s best to blanch the beef before simmering. Bring a pot of water to a boil and add the beef for about 2-3 minutes to remove impurities. This is called ‘blanching’ or ‘parboiling.’ Drain the blanched beef and rinse it thoroughly under cold running water to wash away any remaining scum. This step is key to achieving a clear broth.
Step 3
Now, let’s make the clear broth. In a large pot, pour in 4000ml of water and add the blanched and rinsed beef. Add 1/2 rice cup of soju along with the beef; the soju helps to eliminate any gamey odor from the meat.
Step 4
Along with the beef and water, add the vegetables and dried ingredients that will deepen the broth’s flavor. Add the large chunks of 1/2 radish, 1 stalk of green onion, 1/2 onion, 1 dried shiitake mushroom, 25g of dried pollock, and 10g of dried kelp to the pot. Start by bringing everything to a boil over high heat.
Step 5
Once the water begins to boil, skim off any foam or impurities that rise to the surface. This is essential for a clear broth. After about 10 minutes of boiling, remove the kelp; it’s best to take it out before it becomes too soft to avoid a bitter taste. Once the kelp is removed, reduce the heat to medium-low and simmer for about 40 minutes more, or until the beef is tender and easy to slice. This ensures a well-cooked broth.
Step 6
Carefully remove the tender cooked beef from the broth and let it cool slightly. While it’s still warm but manageable, slice it thinly. This creates delicious, tender slices of beef that are perfect for topping your Tteokguk.
Step 7
These sliced beef pieces and the clear broth can be stored together in an airtight container in the freezer. This is incredibly convenient for unexpected guests or during busy holiday preparations, as you can simply thaw and use them. They’re versatile for Tteokguk, Manduguk (dumpling soup), hot pots, and more!
Step 8
Let’s prepare the garnishes. Crack 1 egg, separating the yolk and white. Lightly season each with a pinch of salt. Pan-fry them thinly to create omelet strips, then slice them beautifully. Now, we’re almost ready to assemble the soup! Pour 3 cups of the clear beef broth into a pot, along with the prepared rice cakes and dumplings, and the garnishes we’ve made.
Step 9
Pour 3 cups of the prepared clear beef broth into a pot for cooking the Tteokguk and Manduguk. While you could strain the broth through a sieve for extra clarity, if it has simmered well and is already clear, you can use it directly. Using the broth as is saves time and effort while still yielding a delicious, clear soup.
Step 10
Season the broth with 1 tablespoon of soy sauce to establish a base flavor. Taste the broth after adding the soy sauce. If it’s still not seasoned enough for your liking, adjust the taste with salt at the very end. This method helps to build a rich and deep flavor profile for the soup.
Step 11
Once the broth is boiling, add the dumplings first, as they usually take longer to cook. If you prefer softer dumpling skins or want to speed up the cooking process, you can briefly rinse the rice cakes and dumplings in warm water before adding them to the boiling soup. This also helps prevent the dumplings from sticking to the bottom of the pot.
Step 12
When the dumplings have softened and are cooked through, add the sliced rice cakes to the pot. Cook them until they are tender but still retain a pleasant chewiness. Be careful not to overcook them, as they can become mushy.
Step 13
Ladle the cooked Tteokguk and dumplings into serving bowls. Arrange the tender beef slices and the beautifully sliced egg omelet garnishes on top. Especially during colder weather, serving this delicious soup with a side of crunchy kimchi makes it even more delightful. Enjoy a warm and satisfying meal with this clear and deeply flavored Beef Tteokguk!
