Tteokguk

Tteokguk is a traditional Korean soup made with thinly sliced rice cakes (tteok) cooked in a savory broth. This dish is especially significant during Seollal (Lunar New Year), as eating tteokguk is believed to add a year to one's age. The soup typically includes beef or chicken, green onions, garlic, and garnishes such as thinly sliced egg omelette, seaweed, and sesame seeds. Tteokguk is loved for its warm, comforting flavor and its chewy rice cakes, making it a beloved dish during the winter season and special celebrations.

Tteokguk

  • SERVE : 2

  • PREP : 10 mins

  • COOK : 20 mins

  • Ingredients

    • 4 cups (400g) sliced rice cakes
    • About 1 cup (115g) bulgogi beef
    • 1 tablespoon (7g) sesame oil
    • 1 tablespoon (8g) anchovy fish sauce
    • About 1 cup (53g) green onions
    • 1 egg
    • 1.5L water
    • 2 tablespoons (16g) soy sauce for soup
    • 1 tablespoon (6g) fine salt
    • 1/2 tablespoon (10g) minced garlic
    • A small amount of seaweed for garnish
    • A pinch of ground pepper

Directions for preparing ingredients

  • Sliced Ricecake

    • Rinse the rice cakes under running water and then soak them in water while preparing the other ingredients.

  • Bulgogi beef

    • Cut the bulgogi beef into 2cm wide pieces.

  • Green Onion

    • Slice the green onions into 0.3cm pieces.

  • Egg

    • Crack the egg into a bowl and lightly beat it.

Directions for making

  • Step 1

    • Heat sesame oil in a pot over medium heat.
    • Add the beef and cook until the fat renders and the beef is browned.

  • Step 2

    • Once the beef is cooked, add the anchovy fish sauce and continue to stir-fry.
    • Pour the purified water into the pot used for stir-frying the beef and bring to a boil over high heat.

  • Step 3

    • When the broth comes to a boil, reduce to low heat.
    • Drain the soaked rice cakes and add them to the pot.
    • Once the broth comes to a boil again, add soy sauce, fine salt, and minced garlic to taste. (beef stock is optional)

  • Step 4

    • Simmer for about 5 more minutes until the rice cakes are fully cooked.
    • Add the beaten egg and sliced green onions, then turn off the heat.
    • Ladle the tteokguk into bowls.
    • Garnish with the remaining green onions, seaweed, and a pinch of ground pepper.
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