Hearty and Flavorful Tteokguk (Korean Rice Cake Soup)
Learn How to Make Delicious Tteokguk!
Tteokguk, a beloved dish for all ages! Enjoy this delightful soup, perfect for holidays or any time you crave a comforting meal. This recipe guides you to create a rich, clear broth with chewy rice cakes and tender toppings. It’s an excellent choice when you need a hearty, satisfying dish.
Main Ingredients- Tteokguk rice cakes 1 bowl (standard soup bowl size)
- Beef for soup 1 cup (standard paper cup size)
- Green onion 1 stalk
- Egg 1
- Anchovy-kelp broth 1300ml (or water)
Seasoning and Other Ingredients- Soup soy sauce 1-2 Tbsp (adjust to taste)
- Sesame oil 1 Tbsp
- Minced garlic 1/2 Tbsp
- Salt to taste
- Soup soy sauce 1-2 Tbsp (adjust to taste)
- Sesame oil 1 Tbsp
- Minced garlic 1/2 Tbsp
- Salt to taste
Cooking Instructions
Step 1
Prepare all the ingredients needed for a delicious Tteokguk. It’s recommended to rinse the rice cakes in cold water. Finely chop the green onion and lightly beat the egg.
Step 2
Let’s start by making the anchovy-kelp broth, which adds depth to the Tteokguk. Pour 1300ml of water into a pot. Add about 15 dried anchovies for broth and a piece of dried kelp (around 7-8cm square). Bring to a rolling boil, then remove the anchovies and kelp to get a clear broth. If this process seems too much, you can use store-bought broth or plain water.
Step 3
While the broth is simmering, finely chop the green onion that will go into the soup and prepare the beaten egg. Having these ready beforehand makes the cooking process much smoother.
Step 4
To enhance the rich flavor of the Tteokguk, we’ll stir-fry the beef first. Place the beef for soup in the pot. Add 1/2 Tbsp minced garlic, 1 Tbsp soup soy sauce, and 1 Tbsp sesame oil. Stir-fry over high heat until the surface of the beef turns white and is cooked through. This step helps to bring out the beef’s savory aroma.
Step 5
Once the beef is somewhat cooked, pour in the prepared anchovy-kelp broth and bring it to a rolling boil over high heat. Once it boils, reduce the heat slightly.
Step 6
As the broth boils, use a spoon or ladle to skim off any foam or impurities that rise to the surface. This is an important step for a clean-tasting soup. After skimming, reduce the heat to low and simmer for about 20-30 minutes to allow the flavors to deepen.
Step 7
After simmering the broth sufficiently, it’s time to add the prepared Tteokguk rice cakes and bring the soup to a boil. Give it a stir to prevent the rice cakes from sticking to the bottom.
Step 8
As the rice cakes cook, they will start to float to the surface after initially sinking. They are done when they become soft and float evenly. Continue to cook until this happens.
Step 9
Once the rice cakes are cooked, gently pour the beaten egg mixture in a circular motion around the edges of the pot. The egg will cook into delicate ribbons, adding a beautiful visual element.
Step 10
Finally, add the chopped green onions and let the soup simmer for a short while longer. Adjust the seasoning at this stage by adding another tablespoon of soup soy sauce or a pinch of salt, according to your preference. Getting the taste just right is key!
Step 11
Making delicious Tteokguk is not difficult, is it? For an even more delightful experience, you can garnish your hot Tteokguk with thinly sliced egg omelet, or sprinkle some crispy roasted seaweed or crushed seasoned seaweed (gim) on top. It makes the soup look even more appetizing! Enjoy your warm and satisfying meal made with care.
