Instant Pot Tteok Guk (Rice Cake Soup)
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5.0
15 reviews
Excellent
Instant Pot Tteok Guk (Rice Cake Soup)
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Korean Rice Cake soup (tteok guk) that's done simply in the Instant Pot. And it tastes just as good or if not better than the regular stove top method so enjoy!
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Ingredients
- 1 lb tteokguk tteok (sliced oval rice cakes for soup)
Beef Broth
- 1/2 lb beef stew meat
- 5 cups water
- 1 tsp sesame oil
- 1/2 onion
- 1.5 tsp Guk Ganjang (Soup soy sauce)
- 1/2 tsp sea salt
- 4 garlic cloves
Seasoning for Beef
- 1/2 tsp sesame oil
- 3/4 tsp soy sauce (Jin Ganjang)
- 2 green onions (chopped)
- 1 tsp garlic (chopped)
- 1/8 tsp sugar
- 1/4 tsp black pepper
Soup Ingredients
- 1/4 onion (sliced)
- 1 Tbsp garlic (chopped)
- 1 egg
- 2 green onions (sliced)
Optional Toppings
- 2 Tbsp roasted seaweed (gim) (crumbled or thinly sliced)
Instructions
- If using frozen rice cakes, soak in water for 10 minutes and drain. If using fresh rice cakes, just quickly rinse with water and drain.
- Cut onion into halves and use 1/2 onion (not cut) for 5 cups of water in the beef broth. Slice remaining onion into thin slices to be added later and cooked with the rice cakes. Peel garlic cloves and use some of them whole for broth and chop remaining.
Make Beef Broth
- Turn Instant Pot on to Saute function and drizzle some sesame oil. Wait a couple minutes until you can feel the heat when you put your hand over the top.
- Add the chunks of stew beef into the hot pot. It should sizzle when you add the meat. Cook for 3-4 minutes until the outside is nicely browned.
- Add water. Add onion and garlic cloves. 1/2 onion, 4 cloves for 5 cups water.
- Close lid, seal valve and turn on Manual High for 13 min.
- When Instant Pot is done cooking, let it sit (Natural Release) for 5 min. (NR 5 min)
- Turn Instant Pot valve knob to Steaming and release steam. (Quick Release).
Prepare Ingredients
- While the beef broth is cooking, whip 1 egg. Set aside.
- Chop green onions and garlic. Slice onions and more green onions. Set aside.
Season Beef Topping
- When the pressure has fully released, open the lid. Take out cooked beef, onion and garlic from the broth. Discard garlic and onion. Let beef pieces cool. Keep Instant Pot covered with a glass lid or with its own lid until you are ready to cook.
- Once beef is cool to touch, slice thin into smaller pieces. In a bowl, add beef and season with chopped green onions and garlic, sesame oil, soy sauce (jin ganjang), black pepper and sugar. Massage the beef with your hands so the seasoning is evenly distributed throughout the beef. Set aside - this will be a topping at serving time.
Put It Together
- Uncover Instant Pot, season beef broth with Guk Ganjang (Soy Sauce for Soup) and salt. Stir.
- Add sliced onions to pot. Turn on Saute function and bring broth to boil. Cover with a glass lid or just roughly cover but not lock with the lid - in order to boil quicker.
- Once the broth starts boiling, you are ready to add the Tteokguk Tteok (rice cakes)! Add the rice cakes.
- Then add sliced green onions, and swirl in the beaten egg. Finish with some more chopped garlic and fresh black pepper. Tteokguk should be ready once it has boiled for 2-3 minutes with everything added.
- Serve rice cake soup in a bowl. Top it with a spoonful of the seasoned beef slices. Provide some extra fresh black pepper and crush some toasted gim (seaweed) on the table for people to add. Get some nice kimchi (see my video how I eat it) and wow! Enjoy!!
Notes
- Don't overcook - Rice cakes will start to become too soft and gummy if you boil it for too long. Add tteok only after everyone is ready to eat. You only need to cook it for 2-3 minutes if the rice cakes are already thawed or fresh.
- Try anchovy broth based Tteokguk - for a lighter and cleaner tasting broth, try my Anchovy stock based Tteokguk (click for recipe)
- Try fancier version - make an egg garnish separately by beating the egg, pan frying it into a thin pancake and slicing them into strips. (see picture)
- Make beef broth ahead of time and keep it frozen or keep in fridge for couple days until you are ready to use
- Soak beef in cold water to make clear broth. Soaking beef in water is NOT a necessary part of this recipe but to make a clear looking broth (without the little brown bits), try soaking the beef in cold water for 10-20 min. before making the broth.
- Serve with some Chonggak Kimchi or Baechu Kimchi in the least. Check out my Korean Food for New Year post for other side dish and dessert ideas for your New Year feast.
- It is best not to have any leftovers because the tteokguk will become one pasty porridge after couple hours. Some enjoy them this way but I don't. So cook in batches.
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
61g
(20%)
Protein
18g
(36%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
80mg
(27%)
Sodium
534mg
(22%)
Potassium
278mg
(8%)
Sugar
1g
(2%)
Vitamin A
180IU
(4%)
Vitamin C
5.5mg
(6%)
Calcium
46mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 534mg | 22% |
| Potassium | 278mg | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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