Hearty Beef and Rice Cake Soup (Tteokguk)
Master the Art of Making Delicious Beef Tteokguk for Your Holiday Table
Hello everyone! Today, I’m sharing a recipe for a comforting and flavorful Beef Tteokguk, a must-have dish for the Lunar New Year. This recipe features tender beef, chewy rice cakes, and fluffy egg garnish, creating a well-balanced and deeply satisfying soup. You can also add dumplings for an extra treat! I personally enjoy a generous amount of broth, so feel free to adjust the liquid or add more rice cakes if you love them. Make your holiday meals special with this easy yet heartfelt Tteokguk recipe.
Ingredients (Serves 4)
- 500g Tteokguk rice cakes (rinsed in cold water)
- 200g beef for soup (cut into bite-sized pieces)
- 3 large eggs
- 6 Tbsp chopped green onions
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp anchovy sauce (Myeolchi-aekjeot)
- Pinch of black pepper
- 1/2 Tbsp sesame oil
- 2/3 Tbsp minced garlic
- 1 Tbsp Mirin (rice wine)
- 700ml anchovy and kelp broth
- Salt to taste
Cooking Instructions
Step 1
1. Rinse the Tteokguk rice cakes in a colander under cold water to prepare them. This prevents them from sticking together. Have your 700ml of pre-made anchovy and kelp broth ready. Prepping the broth beforehand will save you time during cooking.
Step 2
2. Crack the 3 eggs into a bowl. Add the 6 Tbsp of chopped green onions and whisk well to create the egg mixture. Adding green onions not only adds flavor but also a lovely color to the egg garnish.
Step 3
3. For the beef, gently pat it dry with paper towels to remove excess blood, or briefly rinse it under running water and pat dry. Place the prepared beef in the pot you’ll use for the soup. Add 1/2 Tbsp sesame oil, 2/3 Tbsp minced garlic, 1 Tbsp Mirin, and a pinch of black pepper. Gently mix to marinate. Marinating helps remove any gamey odors and tenderizes the beef.
Step 4
4. Place the marinated beef in the pot over medium heat and stir-fry lightly until the surface turns white. Once the beef is no longer pink, pour in the 700ml of anchovy and kelp broth and 900ml of water. (You can adjust the amount of water based on your preference for soup consistency.)
Step 5
5. Bring the broth to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for about 10 minutes. This simmering process allows the rich flavors of the beef to infuse into the broth, creating a deeper taste.
Step 6
6. After 10 minutes, add the Tteokguk rice cakes to the pot. Stir gently to prevent them from sticking to the bottom. Once the rice cakes begin to cook, add 2 Tbsp of soy sauce for soup (Guk-ganjang) and 1 Tbsp of anchovy sauce (Myeolchi-aekjeot) to enhance the savory flavor.
Step 7
7. When the rice cakes are tender and start floating to the surface, slowly drizzle the prepared egg mixture around the edges of the pot. Once the egg is cooked and forms delicate ribbons, turn off the heat. Taste the soup and adjust the seasoning with salt if needed to complete your delicious Beef Tteokguk! I added about 1/4 Tbsp of salt. Enjoy your warm and comforting soup!
