Heartwarming New Year’s Tteokguk Recipe
A Step-by-Step Guide to Making Delicious Tteokguk at Home
This is the tteokguk we enjoyed on New Year’s Day in 2020. A comforting and traditional Korean rice cake soup, perfect for ringing in the new year with warmth and good fortune.
Main Ingredients- 500g Tteokguk Tteok (rice cakes for soup, approx. 4 servings)
- 1 liter Rich beef bone broth (sachyeol yuksu)
- 500ml Water (to adjust broth consistency)
- 100g Beef for soup (e.g., brisket or soup cut)
- 1 stalk Scallion (thinly sliced)
Cooking Instructions
Step 1
In a pot, combine 1 liter of beef bone broth and 500ml of water to create the soup base. Bring this mixture to a boil over high heat.
Step 2
Once the broth base is boiling, add the 100g of beef designated for soup. Simmer together. It’s important to remove any impurities that rise to the surface to maintain a clear broth.
Step 3
Continue to simmer on medium heat for about 10 minutes, allowing the beef to cook through and its flavors to infuse into the broth. This step is crucial for developing a deep, savory flavor.
Step 4
Prepare the 500g of tteokguk tteok (about 4 servings) by separating any stuck-together pieces. Gently rinse the rice cakes under cold water. Rinsing removes any dust and prevents the cakes from clumping in the pot.
Step 5
Slice the stalk of scallion diagonally into about 0.5cm thick pieces. Using both the white and green parts will add a nice balance of flavor and color.
Step 6
As the beef simmers, you’ll notice foam forming on the surface of the broth. Skim this off carefully with a spoon or ladle. This process ensures a cleaner, clearer soup.
Step 7
Once the broth is clear, add all the prepared tteokguk tteok to the pot. Stir occasionally to prevent the rice cakes from sticking to each other.
Step 8
As the rice cakes begin to soften and separate, stir in 1 tablespoon of minced garlic. The garlic will add a wonderful aroma and depth of flavor to the soup.
Step 9
Now it’s time to season the soup. Add 1 tablespoon of soup soy sauce (or salt) and 1 teaspoon of Dashida (or MSG, if using). Stir well and taste. Adjust the amount of salt or soy sauce according to your preference.
Step 10
When the rice cakes are tender and the seasoning is just right, add the sliced scallions. Let it simmer for another minute or two until the scallions are fragrant and slightly softened. Their fresh flavor will complement the broth beautifully.
Step 11
Once the rice cakes are fully cooked and appear slightly translucent, turn off the heat. Sprinkle a pinch of black pepper over the soup. Your delicious and comforting tteokguk is ready! Serve hot in bowls and enjoy.
