Savory, Chewy Beef Tteokguk (Rice Cake Soup with Beef)
A hearty soup dish made by gently simmering sautéed beef and sliced rice cakes in clear anchovy 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 →
The umami of anchovy broth pairs with the richness of sautéed beef to create a deep, flavorful broth. If you use rice cakes that have been pre-soaked, you can whip this up quickly and easily even when busy. It is wonderful to enjoy warm during chilly winter days or as a quick lunch.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sliced rice cakes (tteokguk-tteok)300 g
- Beef100 g
- Egg1
- Large green onion (daepa)1/3 stalk
- Seaweed flakes
- Anchovy broth5 cups
Seasoning
- Sand lance fish sauce (or tuna extract sauce (chamchi-aek))1/2 tbsp
- Minced garlic1 tsp
- Ground black peppera little
- Soup soy sauce (guk-ganjang)1 tbsp
- Salta little
- Cooking time is based on the rice cakes already being soaked.
- Soak hard rice cakes in water to soften them.
Steps
Prepare the ingredients
Soak hard rice cakes in water to soften them.
Cut the beef into bite-sized small pieces, and thinly slice the large green onion.
Beat the egg.
Sauté the beef
In a pot, add the beef, 1/2 tbsp sand lance fish sauce, 1 tsp minced garlic, and a little ground black pepper, then stir-fry well. I added a little water instead of oil to stir-fry it.
When the beef is almost fully cooked, pour in 5 cups anchovy broth and bring it to a boil, skimming off any foam.
Simmer
Add the sliced rice cakes and 1 tbsp soup soy sauce (guk-ganjang) to boil, then season the rest with salt.
If you season it with only soy sauce, the broth color will become too dark.
Once the rice cakes float to the top, they are cooked through, so drizzle the beaten egg evenly over the broth.
Leave it without stirring until cooked, and finish by adding half of the large green onion at the end.
Finish
Ladle the beef, rice cakes, and broth evenly into a bowl, then top with the remaining large green onion and seaweed flakes to finish this chewy, savory tteokguk.
Ppunwife's tips
- If you season it with only soy sauce, the broth color will become too dark.
- Once the rice cakes float to the top, they are cooked through, so drizzle the beaten egg evenly over the broth. Leave it without stirring until cooked, and finish by adding half of the large green onion at the end.
FAQ
Can I use a different fish sauce instead of sand lance fish sauce?
The ingredients note that tuna extract sauce (chamchi-aek) can be used as a substitute.
Is there a reason to mix salt rather than using only soy sauce for seasoning?
If you season using only soy sauce, the broth color will turn overly dark, which is why the rest of the seasoning is adjusted with salt.
How do I check if the rice cakes are properly cooked?
When the rice cakes float up to the surface of the broth, they are cooked all the way through.
