Tteokguk
Rice cake soup
Tteokguk (떡국): rice cake soup in beef broth for Seollal
KoreanOn the morning of Seollal, the Lunar New Year, families across Korea eat a bowl of tteokguk, and the saying goes that you only turn a year older once you have finished it. Thin ovals of white rice cake are simmered in a clear beef broth seasoned with soup soy sauce, then topped with strips of egg, shredded beef, spring onion and toasted laver. It is mild, comforting and chewy. Rice cakes are very sticky: cut pieces small and supervise young children and older people closely, as they can be a choking risk. The common mistake is boiling the rice cakes too long, until they turn mushy and the soup thick and gluey. Chef's tip: soak dried rice cake slices in cold water for 20 minutes before cooking; they cook evenly in 3 minutes and stay chewy.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 7 oz beef brisket or flankthinly sliced across the grain
- 1 ½ tbsp soup soy sauce (guk-ganjang)
- 1 tbsp toasted sesame oil
- 2 garliccloves, finely chopped
- 1.8 litre water
- 1 ⅓ lb sliced rice cake (tteokguk-tteok)soaked in cold water for 20 minutes
- ½ tsp saltto taste
To serve
- 2 eggsyolks and whites separated
- 1 tsp neutral oil
- 1 spring onionsliced on the diagonal
- 1 laver (gim) sheet (optional)toasted and crumbled
- 1 pinch black pepper
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Method
0/7 doneStep 1: Toss 7 oz beef brisket or flank with half of ¾ tbsp soup soy sauce (guk-ganjang) and 2 garlic.
Step 2: Heat 1 tbsp toasted sesame oil in a large pot over a medium heat and stir-fry the beef until no pink remains.
3 minStep 3: Add 1.8 litre water, bring to the boil, skim off the foam, then simmer covered over a low heat for 25 minutes, until the beef is tender and the broth tastes rich.
25 minStep 4: Meanwhile, beat the yolks and whites of 2 eggs separately. Brush a non-stick pan with 1 tsp neutral oil and cook each over a low heat into a thin omelette without browning. Roll and cut into fine strips.
8 minStep 5: Season the broth with the rest of ¾ tbsp soup soy sauce (guk-ganjang) and ½ tsp salt. Add drained 1 ⅓ lb sliced rice cake (tteokguk-tteok) and boil over a medium heat until they float and turn soft but still chewy, about 3–4 minutes.
4 minStep 6: Add 1 spring onion and take off the heat at once.
Step 7: Ladle into bowls and top with the egg strips, 1 laver (gim) sheet, if using, and 1 pinch black pepper.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 20 g
- Carbs
- 85 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tteokguk take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of soup soy sauce (guk-ganjang)?
- Tamari, same amount (gluten free).
- What can I use instead of toasted sesame oil?
- Toasted sesame seeds ground with a little vegetable oil.
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