Heartwarming ‘Tteokguk’ (Korean Rice Cake Soup) with Five Colors
Happy New Year! How to Make Festive ‘Tteokguk’ with Colorful Rice Cakes
Did you have ‘tteokguk’ on the first day of the new year? Today, I’m sharing a super simple ‘tteokguk’ and dumpling soup recipe using colorful rice cakes, pre-frozen beef bone broth, and egg garnish. It’s incredibly easy to make, but the taste is absolutely fantastic! Wishing you a happy and prosperous new year!
Ingredients
- 400g Tteokguk Tteok (rice cakes for soup)
- 100g frozen dumplings
- 4 cups (approx. 800ml) beef bone broth, frozen
- Egg garnish, for topping
- Cooked beef, for topping
- Shiitake mushrooms, for topping
- Chopped green onions, for garnish
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- Korean soup soy sauce, to taste
Cooking Instructions
Step 1
Soak the colorful rice cakes for ‘tteokguk’ in cold water for about an hour beforehand. Soaking the rice cakes beforehand saves significant cooking time and results in a softer texture. Prepare some frozen dumplings to add to the soup as well.
Step 2
Here is the frozen beef bone broth, which provides a deep, rich flavor, and the beautifully prepared egg garnish. It’s very convenient to make egg garnish in advance, freeze it, and then use small portions whenever needed.
Step 3
Thaw the frozen beef bone broth in a pot and bring it to a boil over medium heat. This recipe serves about 2 people, using approximately 4 cups (800ml) of broth.
Step 4
Once the beef bone broth reaches a rolling boil, add the soaked rice cakes and the prepared dumplings. Since the rice cakes have been soaked, they will cook quickly and float to the surface. Stir gently to prevent them from clumping together.
Step 5
After the rice cakes and dumplings are cooked, add the chopped green onions and minced garlic. Season the soup with Korean soup soy sauce to your preference. Finally, ladle the ‘tteokguk’ into bowls and garnish with the prepared egg garnish, beef, and shiitake mushrooms for a magnificent and colorful presentation!
