tteokguk

How to make Korean rice cake soup (Tteokguk)

Korean Rice Cake Soup (Tteokguk)

500 g skinless fat-less brisket ((1 pound),

water

onion

green onion (white part only) (keep the green part for the toppings.)

black peppers

Korean rice cakes for soup ((0.8 pounds))

Tbsp Korean soy sauce

tsp minced garlic

salt (,

eggs

green onion (green part only) (, thinly sliced)

brisket

Put the water, black peppers, onion and green onion into a large pot and boil on medium high heat with a lid on. Once the water starts to boil, add the meat. Boil them on medium high heat for a further 5 mins then reduce the heat to medium. Boil them further for about 50 mins. (You would have boil the water for a total of 1 hr - approx.) This should give you about 4 cups of beef stock.

Sieve the water (stock) through a cheese cloth. Discard the vegetables but keep the stock and the meat. Cool the meat down for about 10 mins then shred the meat using a knife and/or hands. Season the meat with salt and sesame oil.

While the meat is cooling down, soak the rice cakes in cold water for 15 to 20 mins to soften. Drain the water. Prepare the other toppings while waiting. (Instructions are mentioned in the above ingredients section.)

Boil the stock in a clean pot on medium high heat and once it starts boiling, add the minced garlic and the soy sauce. Add the rice cakes and cook until softened (about 2 to 3 mins). Do not overcook the rice cakes as they can turn mushy.

Serve the soup in a bowl and garnish with the toppings. Enjoy! (I normally add a few sprinkles of ground black pepper into the soup for extra flavour.)

This Tteokguk recipe is quick &amp; easy to make yet loaded with flavor, making it the ultimate comfort meal for the new year. This satisfying dish features soft and chewy rice cakes simmered in beef broth, topped with eggs, green onion, and roasted seaweed to give you a burst of umami in every bite. 

Easy Tteokguk (Korean Rice Cake Soup)

beef brisket

soy sauce

tbsp sesame oil

garlic (minced)

tsp black pepper

vegetable oil

water (anchovy, dashi, or chicken stock

250 g sliced rice cakes (thawed if frozen)

dumplings (fresh or frozen, optional)

seaweed onion

Prepare the rice cakes by rinsing them in cold water 2-3 times. Strain and set aside. This process helps to remove starch and prevents the rice cakes from sticking together.

In a medium bowl, add beef, soy sauce, sesame oil, garlic, and black pepper. Mix together to combine and set aside.

Heat vegetable oil in a large pot over medium heat and add the beef. Cook for 1-2 minutes until browned, and add water or stock. Skim off any skums, cover, and boil for 15 minutes.

Add rice cakes and optional dumplings, and boil for 3-4 minutes until the rice cakes are tender. Garnish and enjoy!

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Korean Rice Cake Soup (Tteokguk)

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Top 2 tteokguk recipes from across the web

The most viewed tteokguk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Korean Rice Cake Soup (Tteokguk)

Easy Tteokguk (Korean Rice Cake Sou...

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