Tteokguk (Rice Cake Soup) with Beef and Tofu Gukmi Topping
A Gyeongsang-do-style rice cake soup enriched with savory beef and tofu topping (gukmi) for deep umami flavor.
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 Gyeongsang-do-style rice cake soup keeps the broth itself light and clean, letting a braised beef and tofu topping (gukmi) season the dish and provide deep savory umami. While making the topping takes a little care, preparing a generous batch in advance makes assembling the soup effortless, perfect for holidays or a comforting everyday one-bowl meal.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients (2 servings)
- Sliced rice cakes (tteokguk-tteok)300 g
- Dried kelp (dasima) broth (or water)5 cups
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Salta little
Topping (4 to 5 servings)
- Ground beef200 g
- Tofu1/2 block, 150 g
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Water1/2 cup
- Salt1/3 tsp
- Egg2
- Dried seaweed sheets (gim)1 sheet
- You can use ground beef, or chop it finely so that a little texture remains.
- Cut the tofu to the same size. You can crumble it by hand, but cutting it this way keeps the topping neat and tidy rather than messy.
Steps
Prepare the ingredients
Gyeongsang-do-style gukmi tteokguk uses simple ingredients.
Sliced rice cakes, beef, tofu, eggs, and dried seaweed sheets are all it takes.
To give the broth a deeper flavor, prepare some dried kelp broth.
Cut the ingredients
You can use ground beef, or chop it finely so that a little texture remains.
Cut the tofu to the same size. You can crumble it by hand, but cutting it this way keeps the topping neat and tidy rather than messy.
Make the beef topping (gukmi)
Add the beef and tofu to a pan along with 1 tbsp soup soy sauce, 1 tbsp mirin...
Pour in 1/2 cup of dried kelp broth or water.
Bring it to a rolling boil so the meat and tofu cook through completely, then finish by adding 1/3 tsp salt so the liquid is seasoned properly.
This beef topping is what provides the seasoning and rich umami for the entire bowl of tteokguk.
Make the egg garnish
Separate the egg yolks and whites, then beat each well so they flow smoothly.
Fry each into a thin egg crepe (jidan) and slice into fine strips.
Shred the seaweed
Toasting unseasoned dried seaweed sheets in an ungreased pan until crisp removes any fishy smell and makes them fragrant.
Use kitchen shears to cut the seaweed into thin, bite-sized strips.
Cook the rice cake soup
Pour in 5 cups of dried kelp broth or water (for 2 servings), add 1/2 tbsp soup soy sauce and a little salt, then bring to a boil.
The soup soy sauce and salt add both seasoning and color to the broth. Keep the seasoning light at this stage so that it balances properly once combined with the beef topping.
Add the sliced rice cakes and cook until they float to the surface.
Assemble the soup
Ladle the rice cakes and broth into bowls, top generously with 2 spoonfuls of the beef topping, and finish with the egg garnish and shredded seaweed.
Ppunwife's tips
- If you make a generous batch of the topping ahead of time, you only need to boil the rice cakes in broth on the day you serve it, making preparation remarkably simple.
- Toasting unseasoned dried seaweed sheets in an ungreased pan until crisp removes any fishy smell and makes them fragrant.
- Keep the broth lightly seasoned so that it balances properly once combined with the beef topping.
FAQ
Do I have to cut the tofu with a knife for the topping?
Crumbling it by hand is fine, but dicing it finely to match the size of the ground beef keeps the topping looking neat without scattering into small bits.
How salty should the broth for the soup be?
Because the beef topping provides the main seasoning and savory flavor for the entire dish, keep the broth relatively light with soup soy sauce and salt for a well-balanced bowl.
What is the best way to prepare the dried seaweed garnish?
Toasting unseasoned dried seaweed sheets in a dry, ungreased pan until crisp eliminates any fishy scent and brings out a much richer aroma.
