Heartwarming Tteokguk: A Traditional Korean Rice Cake Soup
Delicious Tteokguk Made with Love by My Sister-in-Law
Celebrate the start of a new year with Tteokguk, a special rice cake soup made even more delicious with the loving touch of a sister-in-law. This recipe features a rich and savory broth, infused with the flavors of beef and fresh oysters, creating a comforting and satisfying meal. Detailed instructions and helpful tips are included to make it easy for even beginner cooks.
Main Ingredients- Tteokguk Rice Cakes (for 4 servings)
- Beef (for stew) 100g
- Fresh Oysters 100g
- Korean Radish (Mu) 1/4 medium (approx. 200g)
- Broth (anchovy-kelp or rice water) 1 liter
- Eggs 2 large
- Green Onion 1 stalk
Cooking Instructions
Step 1
First, rinse the oysters thoroughly and set them aside. Peel the Korean radish and slice it into thin matchsticks. Pat the beef dry with paper towels to remove excess blood, then cut it into bite-sized pieces. Marinate the beef by gently massaging it with sesame oil and a little minced garlic. Sauté the marinated beef in a pan until it’s fragrant and lightly browned.
Step 2
In the same pot where you sautéed the beef, add the sliced radish and 1 liter of prepared broth (or rice water). Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes until the radish becomes translucent. This process allows the radish to release its natural sweetness, deepening the broth’s flavor.
Step 3
Once the radish is tender, add 3 tablespoons of soup soy sauce to season the broth. Taste and adjust seasoning if necessary, adding more soup soy sauce or a pinch of salt. Now, add the Tteokguk rice cakes, stirring occasionally to prevent them from sticking to the bottom of the pot.
Step 4
When the rice cakes begin to float to the surface, add the fresh oysters and simmer for another minute or two. Be careful not to overcook the oysters, as they can become tough. Next, whisk the eggs in a separate bowl. Once the rice cakes are almost cooked, gently pour the whisked eggs in a circular motion around the edges of the pot. Once the egg is set, turn off the heat. Garnish with thinly sliced green onions, and your delicious Tteokguk is ready! A sprinkle of black pepper is optional for added flavor.
