Korean · Dinner
Rice Cake Soup
Tteokguk is a beef brisket broth simmered until clear and clean-tasting, filled with sliced garaetteok rice cakes, thin egg ribbons, scallion and toasted seaweed. Seasoned simply with soy sauce, garlic and sesame oil, the soup is a savoury, lightly beefy bowl traditionally eaten to mark another year of life.
$5
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
428Calories
33.8gProtein
14.8gFat
42.1gCarbs
1.2gSugar
1.4gFiber
1440mgSodium
183mgChol
5.7gSat Fat
586mgPotassium
62mgCalcium
3.8mgIron
2.4mcgVitamin B12
2mgVitamin C
low-calorie
herb-salt
all-time-classics
low-calorie
Instructions
1
Prep
Soak the rice cakes in cold water for 10 minutes to soften, then drain. Thinly slice the beef brisket against the grain and beat the egg, cooking into a thin sheet and slicing into strips.
2
Sear
Heat sesame oil in a small pot over medium heat and sear the beef for 2 minutes until the surface turns grey-brown and no longer looks pink.
3
Simmer
Add water, garlic and soy sauce to the pot, bring to a boil over high heat, then simmer on medium-low uncovered for 35 minutes until the broth turns pale golden.
4
Boil
Add drained rice cakes to the pot and boil over medium heat for 5 minutes until they turn glossy, float, and soften while holding their shape. Skim any grey foam.
5
Plate
Ladle the soup into a bowl, season with salt and black pepper to taste, then top with egg strips, scallion and nori strips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g beef brisket
- 11 oz311g garaetteok rice cakes
- 4 cups960ml water
- 2 clove2 clove garlic
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 11 large egg
- 22 small sheet nori
- 1/4 tsp1/4 tsp black pepper
