Simple Beef Tteokguk (Rice Cake Soup with Beef)
A clean, clear 2-serving rice cake soup made with stir-fried beef and kelp broth.
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 rice cake soup features a light, clean broth made by stir-frying drained beef and simmering it in kelp broth. Once the rice cakes soften and float to the surface, season with salt and top with egg ribbons and shredded seaweed sheets. It is an easy, comforting dish to enjoy on Seollal or New Year's morning.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Beef100 g (soup cuts)
- Sliced rice cakes (tteokguk-tteok)300 g
- Egg1 (separated egg ribbons)
- Chopped large green onion (daepa)
- Shredded dried seaweed sheets (gim)
- Kelp broth5 cups
- Salt1 tsp
- Ground black peppera little
- Kelp broth is made by steeping two 5 cm square pieces of dried kelp (dasima) in 5 cups of cold water for at least 30 minutes.
- When boiling beef brisket in a whole piece, simmer over low heat for over 1 hour until the inside is cooked through, strain through a cheesecloth to catch the clear broth, and shred the meat into bite-sized pieces.
- If you want a richer broth, you can use anchovy broth, or add commercial beef stock or Dasida.
Steps
1. Soak the soup-cut beef in cold water to draw out the blood, drain well, and stir-fry thoroughly in a pan.
2. Once the meat is fully cooked, pour in 5 cups of kelp broth and boil over high heat.
Skim off any foam that rises while boiling, simmer for another 2-3 minutes to extract the flavor, then remove only the meat.
* Kelp broth is made by steeping two 5 cm square pieces of dried kelp (dasima) in 5 cups of cold water for at least 30 minutes.
* When boiling beef brisket in a whole piece, simmer over low heat for over 1 hour until cooked through, strain through a cheesecloth to catch the clear broth, and shred the meat into bite-sized pieces.
3. With the meat prepared this way, separate the white and yolk of 1 egg, fry each into thin sheets, and thinly slice into ribbons.
Finely chop the large green onion (daepa), and lightly toast the dried seaweed sheets (gim) before cutting them thinly with scissors.
4. Add 1 tsp of salt to the boiled meat broth, and when it comes to a rolling boil...
You can also season to your taste with soup soy sauce (guk-ganjang).
If you want a richer broth, you can use anchovy broth, or add commercial beef stock or Dasida.
Add the rice cakes and boil; once the rice cakes cook soft and tender, they will float to the surface of the broth.
If it tastes bland, adjust the seasoning with salt, and you can also add a little ground black pepper to taste.
Ladle the rice cakes along with the broth into bowls and garnish with a little of each prepared topping.
Ppunwife's tips
- You can also season to your taste with soup soy sauce (guk-ganjang).
- Once the rice cakes cook soft and tender, they will float to the surface of the broth.
FAQ
How do you make the kelp broth?
Prepare it by soaking two 5 cm square pieces of dried kelp (dasima) in 5 cups of cold water for at least 30 minutes.
Can I use a different broth instead of kelp broth?
If you want a richer flavor, you can use anchovy broth, or add commercial beef stock or seasoning powder to flavor the broth.
Should I season it only with salt?
The base seasoning is done with salt, but depending on your preference, you can also use soup soy sauce (guk-ganjang) to add seasoning.
How do I know when the rice cakes are fully cooked?
When the rice cakes become soft and tender in the broth, they will float to the surface.
