Pork Soboro (Crispy Pork Topping) for Tteokguk
Essential Tteokguk Topping: How to Make Pork Soboro (and for Fried Rice & Rice Balls!)
The perfect finishing touch for your Tteokguk! This recipe is for Pork Soboro, a savory minced meat topping that’s not only essential for traditional rice cake soup but also incredibly versatile for fried rice and rice balls. Make a generous batch, and enjoy its many uses. You can use beef with the same marinade!
Ingredients
- 3.5 Tbsp Sugar
- 150-200ml Grated Pear or Pear Juice
- 4 Tbsp Cooking Sake (Mirin or Rice Wine)
- 1.5 Tbsp Minced Garlic
- Pinch of Ginger Juice (optional)
- 3 Tbsp Rice Wine (Cheongju or Mirin)
- Pinch of Black Pepper
- 6-8 Tbsp Soy Sauce (for simmering)
- 1 Tbsp Finely Chopped Scallion (optional, for garnish)
Cooking Instructions
Step 1
First, prepare your ground pork. You can grind it yourself using a food processor, or use pre-ground pork or even ground beef. If you prefer larger pieces for your Tteokguk topping, feel free to adjust the cut!
Step 2
Now, let’s make the flavorful marinade for the Pork Soboro! For about 600g (1.3 lbs) of ground meat, combine 3.5 Tbsp sugar, 150-200ml grated pear or pear juice, 4 Tbsp cooking sake, 1.5 Tbsp minced garlic, a pinch of ginger juice, 3 Tbsp rice wine, and a pinch of black pepper. You can add soy sauce to the marinade now if you like, but if you do, use a little less when simmering later, as the meat will marinate.
Step 3
Add the marinade to the ground pork and mix well. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
Step 4
Lightly oil a preheated pan over medium-low heat.
Step 5
Add the marinated pork to the pan. Using a spatula or chopsticks, break up any clumps and stir-fry, ensuring it doesn’t stick. The key to a great Tteokguk topping is to cook it until it’s crumbly and separated.
Step 6
Once the pork is mostly cooked and some of the moisture has evaporated,
Step 7
Pour in 6 to 8 tablespoons of soy sauce into the pan. Adjust the amount to your taste.
Step 8
Increase the heat to medium-high. Stir constantly to prevent burning and cook until the liquid has evaporated and the mixture is nicely reduced and glazed. This creates the delicious, slightly crispy Soboro texture.
Step 9
Finally, if desired, stir in a tablespoon of finely chopped scallions and cook for another minute. This creates a wonderful Pork Soboro topping for your Tteokguk.
Step 10
Spoon this finished Pork Soboro generously over your Tteokguk for a beautiful and flavorful topping. If you’ve made extra, it’s also delicious mixed into fried rice or used as a filling for rice balls. Enjoy its versatility!
