Korean Beef Rice Cake Soup — Beef Tteokguk Rice Cake Soup
Korean New Year rice cake soup in a clear beef broth with sliced brisket, oval tteok, scallion, and a beaten egg ribbon, finished with toasted seaweed and sesame.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 300g oval rice cake in cold water 15 minutes, drain. Finely grate 8 garlic cloves. Thinly slice 4 spring onions. Beat 2 large eggs. Tear 2 sheets roasted seaweed into small pieces. Have all ingredients measured and ready.
Boil
Place 360g beef brisket in a saucepan with 1500ml cold water. Bring to a boil over high heat, then reduce to low and simmer 18 minutes until fork-tender. Lift out, cool 3 minutes, then thinly slice across the grain.
Skim
Strain broth through a fine sieve into a clean pot. Skim excess fat from the surface with a spoon until the broth looks clear.
Simmer 1
Return broth to a boil over high heat. Add grated garlic, 30ml soy sauce, 1 tsp salt, and 1 tsp black pepper. Slide in drained rice cake, simmer 4 minutes until soft and glossy, floating to the surface.
Simmer 2
Return sliced brisket to the pot, simmer 60 seconds to warm through. Drizzle beaten egg in a slow stream while stirring once gently so it sets into ribbons.
Plate
Ladle soup into deep bowls. Scatter spring onion, torn seaweed, and 10g toasted sesame seeds over top. Finish with 20ml toasted sesame oil and serve immediately.
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