New Year Tteokguk (Rice Cake Soup) in Rich Beef Broth
A holiday tteokguk made with a clear, well-simmered beef broth and topped with seasoned, shredded beef.
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 New Year tteokguk is made by simmering lean beef, such as brisket or shank, into a clear broth. The cooked meat is shredded along the grain and seasoned to serve as a garnish, while soup soy sauce and salt are used together to give the broth a clear, deep savory flavor.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Broth ingredients
- Beef200 g (brisket, shank, or round)
- Water10 cups
- Sliced rice cakes (tteokguk-tteok)600 g
Meat seasoning
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))1/2 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Ground black peppera little
Broth Seasoning
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))1–1.5 tbsp
- Salt1/2 tsp
- Soak in cold water for 30 minutes to 1 hour, changing the water occasionally, to remove the blood.
- Prepare a lean cut of beef for broth, such as brisket, shank, or round.
Steps
1. Prepare a lean cut of beef for broth, such as brisket, shank, or round.
Soak in cold water for 30 minutes to 1 hour, changing the water, to drain the blood.
If the piece is large, cut it about in half.
2. Put the beef in 10 cups of water, and once it starts boiling vigorously, skim off the foam that rises.
Cover with a lid and simmer gently over low heat for an hour so the meat is cooked until very tender.
Pierce it in the middle; if no blood comes out, it is fully cooked.
Strain the broth through a cheesecloth or a fine sieve.
The broth boiled this way makes about 7~8 cups.
3. Let the beef cool, shred it along the grain, and gently toss it with the seasoning.
Place it in a container and cover with a lid so the meat does not dry out.
4. For the tteokguk garnishes, prepare egg jidan (sliced egg ribbons), shredded seaweed sheets, and finely chopped scallions.
5. Soak the sliced rice cakes in water, then drain them in a colander.
6. Season the broth with soup soy sauce and salt, then bring it to a rolling boil.
If you season only with soy sauce, the broth will turn too dark, so it is best to season it together with salt.
Add the rice cakes to the boiling broth and cook until they float to the surface; once they float, they are fully cooked.
Ladle the rice cakes and broth into a bowl, neatly arrange the garnishes on top, and it is ready to serve.
When you make the broth with good-quality beef like this, it has a deep savory flavor even without any special seasonings.
Ppunwife's tips
- If you season only with soy sauce, the broth will turn too dark, so it is best to season it together with salt.
- Place the meat in a container and cover with a lid so it does not dry out.
FAQ
Which cut of beef is best to use for the broth?
Using lean cuts suited for broth, such as brisket, shank, or round, gives you a clean and clear soup.
What should I keep in mind when seasoning the broth?
Seasoning with soup soy sauce alone can make the broth turn overly dark, so it is best to balance the seasoning by combining it with salt.
How can I tell if the beef is cooked all the way through?
While simmering, pierce the meat with a chopstick or skewer; if no blood seeps out, it is fully cooked.
How do I know when the sliced rice cakes are done?
Once the rice cakes added to the boiling broth float up to the surface, they are properly cooked.
