Introduction
Tteokguk is a beloved Korean dish made with sliced rice cakes (tteok) in a flavorful beef or anchovy broth. Traditionally eaten during the Lunar New Year (Seollal), it symbolizes a new beginning and is believed to bring good fortune for the year ahead. The chewy rice cakes, tender beef, and rich broth make Tteokguk a comforting, hearty dish that is enjoyed by families across Korea during this festive season.
Ingredients
- 300 g thinly sliced beef (brisket or flank steak)
- 200 g garaetteok (Korean cylindrical rice cakes), sliced thinly
- 1 large egg, beaten
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 6 cups beef broth (or anchovy broth)
- 2 green onions, chopped
- 1 sheet gim (nori), toasted and shredded
- Salt and pepper to taste
- Optional toppings: julienned egg garnish (jidan), sesame seeds
Instructions
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Prepare the broth:
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
- Add the sliced beef and stir-fry until browned, about 5-7 minutes. Season the beef with soy sauce and pepper.
- Pour in 6 cups of beef broth (or anchovy broth) and bring it to a boil. Reduce heat and simmer for 20-30 minutes until the broth becomes rich in flavor. Skim off any impurities that rise to the surface.
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Prepare the rice cakes:
- While the broth is simmering, soak the sliced rice cakes in cold water for 10 minutes to soften them slightly. Drain well and set aside.
- Chef’s tip: Soaking the rice cakes ensures they remain tender without becoming mushy when added to the soup.
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Cook the rice cakes in the broth:
- Add the soaked rice cakes to the simmering broth. Cook for 5-7 minutes, stirring occasionally to prevent sticking. The rice cakes should become soft and chewy but not overcooked.
- Taste the soup and adjust seasoning with salt and pepper as needed.
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Prepare the egg garnish:
- In a small pan, heat 1 teaspoon of sesame oil over low heat. Add the beaten egg and cook gently to make a thin omelet.
- Remove from the pan and slice the cooked egg into thin strips for garnish.
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Serve the Tteokguk:
- Ladle the soup into bowls, making sure each bowl has a good amount of rice cakes and beef. Garnish with shredded gim (nori), chopped green onions, and the julienned egg strips. Sprinkle with sesame seeds if desired.
- Serve hot, with additional soy sauce or salt on the side if needed.
Health Notes
- High in Carbohydrates: The rice cakes are a source of carbs, making this dish energy-dense. It is best consumed as part of a balanced meal.
- Protein and Iron: The beef provides protein and iron, essential for muscle maintenance and energy.
- Moderate Sodium: If using store-bought broth, be mindful of the sodium content. Opt for low-sodium broth or adjust the salt according to your preference.
Serving Suggestions
- Accompaniments: Tteokguk is often served with kimchi or other banchan (Korean side dishes) to balance its mild flavor.
- Occasions: This dish is traditionally enjoyed during Lunar New Year celebrations but can be made anytime for a comforting meal.
- Beverage Pairing: Pair it with a light, refreshing drink like barley tea or a Korean rice wine (makgeolli).
Tips
- Broth preparation: For a more robust flavor, simmer the broth for a longer time, allowing the beef to tenderize and release more flavor.
- Rice cake texture: Keep a close eye on the rice cakes while cooking. Overcooking can make them too soft, losing their chewy texture.
- Garnish with care: For a professional look, carefully layer the garnishes (egg strips, nori, green onions) on top before serving to create a visually appealing dish.
