Warm, Savory Gyeongsang-do Style Tteokguk (Rice Cake Soup)
A savory Gyeongsang-do style rice cake soup topped with seasoned crushed tofu and minced beef garnish.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a Gyeongsang-do style recipe where crushed tofu and minced beef are stir-fried separately to use as toppings. Using store-bought broth keeps the soup base simple, and boiling the rice cakes briefly yields a delightfully comforting and savory dish.
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)
- Tofu
- Beef
- Shredded dried seaweed sheets (gim)
- Egg garnish (jidan)
Broth
- Anchovy broth or store-bought broth
- Soup soy sauce (guk-ganjang)
- Salt
- Use lean cuts of beef and mince finely.
- Use anchovy broth or store-bought meat broth according to your preference.
Steps
Crush the tofu with the flat side of a knife. You can also chop it finely with a knife.
Add broth or water to a pan along with a little salt, then stir-fry.
Stir-fry over medium heat for about 3 minutes.
Finely mince lean beef.
Season lightly with a little cheongju (Korean rice wine) or mirin (cooking rice wine) and salt.
If you want it minced even finer, mince it once more after cooking the meat.
Add the beef to the pan and stir-fry.
Because it is minced meat, it cooks quickly.
You can use whatever broth suits your taste.
For tteokguk, I do not use anchovy broth;
I use store-bought meat broth.
Season with a little soup soy sauce (guk-ganjang) or salt.
Once the broth boils, add the rice cakes and boil for 2-3 minutes more to finish.
Ladle the rice cakes and broth into a bowl, then top with the prepared toppings.
I do not know how others make tteokguk,
but in Gyeongsang-do, we top it with minced tofu, minced beef, shredded dried seaweed sheets (gim), and egg garnish (jidan).
This is the tteokguk I loved so much when I was young.
I still love this tteokguk today.
Have a pleasant start to your week today.
Comments give me strength.
If you like tteokguk, click like.
Author: Ppunwife (ppunwife) http://blog.naver.com/ppunwife/140044609885
Ppunwife's tips
- If you want it minced even finer, mince it once more after cooking the meat.
FAQ
What ingredients are used for Gyeongsang-do style tteokguk garnish?
It is topped with crushed and stir-fried tofu, finely minced stir-fried beef, shredded dried seaweed sheets (gim), and egg garnish (jidan).
How do you prepare and stir-fry the tofu?
Crush it with the flat side of a knife or chop it finely, then stir-fry it in a pan with a little water or broth and salt over medium heat for about 3 minutes.
What kind of broth is used?
You can choose either anchovy broth or store-bought broth according to your preference, and season it with soup soy sauce (guk-ganjang) or salt.
Is there a tip for making the minced beef finer?
Mince the raw meat finely and season it, then mince it once more after it is cooked to make it even finer.
