Korean Rice Cake Soup (Tteokguk)
Celebrate Seollal or Lunar New Year with Tteokguk! This traditional Korean soup features warm and comforting broth, tender beef, and chewy rice cakes with a variety of garnishes that make this a perfect dish for a joyous occasion!
Servings: 3 servings
Ingredients
- 200 grams Rice Cake Soak for 30 minutes then drain
- 100 grams Beef Sliced into bitesize pieces
- 1/2 tbsp Garlic
- 1 tbsp Sesame Oil
- 1 stalk Scallions Chop the white part into small pieces, and cut the green part into 2-inch pieces
- 1 pc Egg Beaten
- 1 1/2 tbsp Soy Sauce for Soup
- Salt and Pepper To taste
Soup Base
- 3 cups Water
- 1 pc Dashi Packet Let boil for 10 minutes
Instructions
- Thaw rice cakes by soaking them in water, slice the beef into pieces, and boil dashi packet for 10-15 minutes.
- In a pot, sautΓ© beef in sesame oil and season it with salt, pepper, and garlic.
- When itβs fragrant, add the soup stock, let boil, and remove any scum that comes up.
- Add rice cake and scallions, and pour the scrambled egg in circular motion across the soup. Let boil until rice cakes are soft and the egg ribbons float on top.
- Season with soup soy sauce, salt, and pepper. Add dumplings if you like.
- Once everything is cooked, place in a bowl, and garnish with more scallions and stripped seaweeds.
- Serve hot and enjoy!