Korean Rice Cake Soup (Tteokguk)
Easy, comforting, and delicious Korean rice cake soup, tteokguk, for your next Lunar New Year celebration.
Servings 4 servings
Calories 251kcal
Ingredients
- 10 cups water
- 1 lb beef brisket
- 2 stalks green onion sliced into 2-inch pieces
- 4 cloves garlic minced
- 2 tablespoon soup soy sauce
- ¼ teaspoon black pepper
- 1 lb sliced rice cakes
- 1 tablespoon sesame oil
Garnish
- 2 egg yolks
- 1 sheet seaweed thinly sliced
- 2 stalks green onion thinly sliced
- Salt to taste
Instructions
- Bring soup to a boil. In a large pot, add water, beef, garlic, and green onion, and bring to a boil. Skim the scum off the surface. Once it reaches a boil, reduce the heat to medium, cover, and continue to cook for 30 minutes.
- Make egg garnish. While the broth is cooking, heat 1 teaspoon of oil in a small pan over medium heat. Pour in the whisked egg yolk, then lift and tilt the pan to spread it across to form a thin crepe. Cook on both sides and transfer to a cutting board. Roll the egg and thinly slice it.
- Slice the beef. Remove the beef and let it rest for 10 minutes before shredding into bite-sized pieces.
- Add seasoning and rice cakes. Then add soy sauce, black pepper, sesame oil, and rice cakes. Cook the rice cakes until softened, about 3-4 minutes.
- Serve. Garnish with the egg strips, seaweed, and green onion, and enjoy.
Notes
See the Expert Tips section for more guidance.
Nutrition
Calories: 251kcal | Carbohydrates: 3g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 168mg | Sodium: 639mg | Potassium: 451mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 3mg