Hearty Beef and Rice Cake Soup (Tteokguk)
Simple and Delicious Beef Tteokguk Recipe: A Comforting Korean Rice Cake Soup
Introducing a simple yet deeply flavorful recipe for Beef Tteokguk, made with a rich anchovy-kelp broth. Perfect for a chilly day, this hearty soup is a complete meal in itself, eliminating the need for a separate side dish. The chewy rice cakes (tteok) paired with savory stir-fried beef create a delightful texture and depth of flavor, requiring minimal seasoning to shine. If you don’t have homemade broth, using two pieces of commercial broth cubes in water is a great shortcut to achieve a delicious soup base. This clear soup is an ideal accompaniment to kimchi, especially during the kimchi-making season, making it a true ‘kimchi thief’! For a simpler preparation, you can whisk eggs directly into the hot soup for a silky texture, rather than making an egg garnish. Eggs are packed with nutrients, so feel free to add them generously. This nutritious and satisfying Beef Tteokguk, with its chewy rice cakes and abundant beef, is an excellent choice for growing children and a warming winter meal. Let’s get started on how to make this delightful soup step-by-step.
Ingredients- 400-500g Rice cake for soup (tteokguk tteok)
- 200-300g Beef for soup (brisket or similar cut)
- 1 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 2 Eggs
- 1.5L Broth (Anchovy-Kelp broth or commercial broth)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (or Jin-ganjang)
- 1/2 stalk Green onion
- Pinch of Black pepper
Cooking Instructions
Step 1
Preparing the ingredients is refreshingly simple for this Tteokguk. You mainly need the rice cakes and beef, with just some green onion to add at the end. The preparation process is straightforward, so follow along with ease.
Step 2
For this recipe, I’ve opted for the simplest method of adding eggs: whisking them directly into the simmering soup. If you’re serving guests or prefer a more refined presentation, you can cook the eggs into a thin omelet, slice it, and use it as a garnish.
Step 3
Prepare your beef for the soup. For two servings, around 200g is usually sufficient, but I’ve used 300g generously as my children love plenty of meat in their Tteokguk. If your beef is fresh from the refrigerator, press it firmly with paper towels to absorb any excess blood. This step is crucial for a clean-tasting broth without any gamey flavors.
Step 4
Rinse the chewy rice cakes for the soup under running water. This removes any dust or impurities and helps prevent the cakes from sticking together.
Step 5
Heat a pan over medium-high heat and stir-fry the beef. Add 1 tablespoon of minced garlic and 2 tablespoons of sesame oil. Sauté until the beef is about 80% cooked. Once the beef is nicely browned and fragrant, pour in the prepared broth and bring it to a boil.
Step 6
For a deep and savory flavor, using a rich anchovy-kelp broth is highly recommended. However, if you’re short on time or prefer a simpler approach, you can achieve a delicious broth by boiling two commercial broth cubes in plain water.
Step 7
Once the broth comes to a rolling boil over high heat, continue to boil for about 5 minutes. Skim off any foam or scum that rises to the surface during this time. This process helps ensure a clear and clean-tasting soup.
Step 8
Now, it’s time to add the rinsed rice cakes. Let them simmer in the boiling broth until they are tender.
Step 9
Simmer until the rice cakes float to the surface. Avoid boiling for too long after adding the rice cakes, as they can become mushy and make the broth cloudy. Cook them just until they float and are tender.
Step 10
Now, let’s season the soup. Typically, I add 1 tablespoon of soy sauce for soup (Guk-ganjang) and 1 tablespoon of fish sauce (or another type of soy sauce like Jin-ganjang). However, since the broth I used was already seasoned, I reduced the Guk-ganjang to half a tablespoon. Taste the soup and adjust the amount of soy sauce or fish sauce to your preference.
Step 11
While the soup is at a rolling boil, slowly pour in the whisked egg mixture. This method of adding eggs directly into the hot soup creates a wonderfully soft and silky texture, eliminating the need to make a separate egg garnish.
Step 12
The eggs will cook almost instantly once added. Continue to simmer gently for just a moment until the egg is cooked through. This prevents the eggs from overcooking and ensures they blend smoothly into the broth.
Step 13
Finally, add the chopped green onions. The goal here isn’t to cook them thoroughly, but rather to lightly wilt them, adding a fresh aroma and a touch of color to the finished soup.
Step 14
Finish with a sprinkle of black pepper, if desired. This hearty bowl of Tteokguk is the perfect comforting meal for a cold day. It’s a staple in our home during the winter, often enjoyed even outside of holidays. It pairs wonderfully with kimchi, and you can even add dumplings to make it ‘Tteok-mandu guk’ for an extra treat. Warm yourself from the inside out with this delicious and satisfying Beef Tteokguk on a chilly day!
