Seaweed and Beef Rice Cake Soup (Maesaengi Sogeogi Tteokguk)
Hearty Seaweed and Beef Rice Cake Soup
This recipe offers a delightful twist on the traditional Maesaengi (a type of edible seaweed) rice cake soup, typically made with oysters. Since my family isn’t fond of oysters, I’ve crafted this version using tender beef for a rich, umami-packed broth. It’s a comforting and nourishing dish perfect for cold days, offering a wonderful balance of chewy rice cakes, savory beef, and the unique, subtly oceanic flavor of maesaengi. This recipe is designed to be easy to follow, even for beginners, and results in a surprisingly sophisticated and delicious soup that will warm you from the inside out.
Main Ingredients- 1 portion of Maesaengi (seaweed, about 150-200g)
- 1 handful of Tteokguk Tteok (rice cakes for soup, about 200g)
- 100g beef brisket or other stewing beef, cut into small pieces
- 1/2 medium Korean radish (mu, about 200g)
- 1 stalk of green onion (scallion)
- 2 sheets of dried kelp (dashima, approx. 10cm x 10cm each)
- 5 cloves of garlic
Seasoning & Others- 1 Tbsp Korean soup soy sauce (ganjang)
- 1 Tbsp coarse sea salt (adjust to taste)
- 1 tsp fish sauce (for added depth of flavor)
- 6 cups water (2 cups for kelp broth, 4 cups for simmering)
- 1 Tbsp Korean soup soy sauce (ganjang)
- 1 Tbsp coarse sea salt (adjust to taste)
- 1 tsp fish sauce (for added depth of flavor)
- 6 cups water (2 cups for kelp broth, 4 cups for simmering)
Cooking Instructions
Step 1
Begin by creating a rich and flavorful broth. Soak the 2 sheets of dried kelp in 2 cups of cold water for about 30 minutes to extract their essence. Remove the kelp. In a pot, combine the kelp-infused water, the Korean radish cut into large pieces, the green onion sliced diagonally (use the white part for the broth base), 5 whole garlic cloves, and the beef pieces. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes to allow the flavors from the beef and radish to meld. Then, season with 1 tablespoon of Korean soup soy sauce and 1 tablespoon of coarse sea salt. Cover the pot and continue to simmer gently over medium-low heat for 30 minutes, allowing the beef to become tender and the broth to develop a deep, savory flavor.
Step 2
Add the rice cakes and cook until chewy. Briefly soak the tteokguk tteok (rice cakes) in cold water, then drain them in a colander. Add the drained rice cakes to the simmering broth. Cook for about 3-5 minutes, or until the rice cakes become translucent and tender. Stir occasionally to prevent them from sticking to the bottom of the pot.
Step 3
Prepare and add the maesaengi. Maesaengi can be a bit clumpy, so careful preparation is key. Place the clump of maesaengi in a bowl and rinse it gently under cold running water, shaking it lightly to separate the strands and wash away any grit. Repeat this process 3-4 times until thoroughly clean. Drain well in a colander. To make it easier to eat, snip the maesaengi into bite-sized pieces (about 3-4 cm long) using kitchen scissors. Once the rice cakes are almost cooked, gently add the prepared maesaengi to the pot. Cook for only 1-2 minutes; overcooking maesaengi can make it tough and diminish its vibrant green color. Taste the soup and adjust the seasoning if needed, adding 1 teaspoon of fish sauce for an extra layer of umami. Fish sauce adds a wonderful depth of flavor to the broth!
Step 4
Serve the soup. Ladle the hot maesaengi and beef rice cake soup into beautiful, deep bowls. This soup is best enjoyed immediately while piping hot.
Step 5
Garnish for a beautiful finish. For an elegant presentation, you can optionally prepare a thin egg omelet (jidan), slice it into thin strips or diamond shapes, and arrange it on top of the soup. Enjoy your homemade, nourishing Maesaengi Sogeogi Tteokguk! Enjoy your meal!
