Savory Tteokguk (Rice Cake Soup) with Beef and Tofu
A savory Gyeongsang-do style rice cake soup topped with a moist stir-fried beef and tofu topping (kkumi).
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 special dish features sliced rice cakes simmered in a clean kelp broth, generously topped with a savory stir-fry of beef and tofu. Unlike rich bone broth versions, it offers a clean yet deep umami flavor that makes for a hearty holiday meal.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)300 g
- Egg2
- Dried seaweed sheets (gim)1 sheet
- Water5 cups
- Dried kelp (dasima)2 pieces (5 cm square)
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1/2 tsp
Topping (kkumi)
- Ground beef200 g
- Tofu1/2 block, 150 g
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- Water1/2 cup
- To eliminate off-odors, press the ground beef thoroughly with paper towels to drain the blood.
- Soak hard sliced rice cakes in lukewarm water for 30 minutes to 1 hour to soften.
- Steep the dried kelp in water for about 1 hour to make the broth.
Steps
Prepare the ingredients
I bought the rice cakes from a rice cake shop; they are much softer and chewier than store-bought ones.
Unlike other rice cake soups, Gyeongsang-do style rice cake soup includes tofu.
You will need ground beef, which will be stir-fried together with the tofu.
With eggs for jidan (egg garnish), dried seaweed, and a bit of dried kelp for broth, your prep is complete.
Drain the blood from the ground beef to remove any off-odors. Press it thoroughly with paper towels.
Soak hard sliced rice cakes in lukewarm water for 30 minutes to 1 hour.
Steep the dried kelp in water for about 1 hour to make the broth for the soup.
Make the egg garnish
Separate the egg whites and yolks, fry each into thin sheets, and slice them into thin strips.
Cut the tofu and seaweed
Cut the tofu as small as possible, or mash it.
Lightly toast the dried seaweed sheets in an unoiled pan to remove any fishy smell and make them crisp. Cut them into thin strips with scissors.
Make the topping
Add the ground beef to a heated pan and stir-fry briskly, then season with soup soy sauce, minced garlic, mirin, and ground black pepper.
Once cooked through, add the tofu and water, bring to a simmer, and leave about 3 to 4 tbsp of liquid so it stays moist.
This topping yields about 4 servings. Top each bowl of soup generously with 2 to 3 spoonfuls.
Cook the rice cake soup
Pour 5 cups of kelp water into a pot. Once boiling vigorously, add the rice cakes, 1 tbsp soup soy sauce, and 1/2 tsp salt, then simmer.
This amount yields about 2 servings of soup.
Taste the broth, and if it lacks salt, add a small amount of tuna extract sauce (chamchi-aek) or sand lance fish sauce to boost the umami.
When the rice cakes float to the top, they are fully cooked.
Ladle the rice cakes and broth into bowls, top generously with the stir-fried beef and tofu topping, then neatly arrange the egg strips and seaweed garnish to finish this Gyeongsang-do style rice cake soup. The juices from the meat and tofu blend into the broth, creating a rich and savory flavor.
Ppunwife's tips
- Lightly toasting the dried seaweed sheets in an unoiled pan removes any fishy smell and makes them crisp.
- Taste the broth, and if it needs more seasoning, add a small amount of tuna extract sauce or sand lance fish sauce to enhance the umami.
- If you make the topping ahead and freeze it, you can prepare a wonderful bowl of rice cake soup anytime.
FAQ
Should I cook off all the liquid when stir-frying the topping?
It is best to turn off the heat while leaving about 3 to 4 tbsp of liquid so the topping stays moist.
How can I tell when the rice cakes are fully cooked?
Once all the rice cakes simmering in the pot float to the surface of the broth, they are done.
What seasoning should I add if the soup tastes too bland?
Adding a small splash of tuna extract sauce or sand lance fish sauce will adjust the seasoning while enhancing the umami flavor.
Can I store the prepared topping in advance?
Yes, if you make a generous batch of the topping and freeze it, you can easily top your rice cake soup whenever you need it.
