Korean Rice Cake Soup (Tteokguk)
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4.8
18 reviews
Excellent
Korean Rice Cake Soup (Tteokguk)
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How to make Korean rice cake soup (Tteokguk)
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Ingredients
BEEF STOCK
- 500 g skinless fat-less brisket (1 pound), soaked in cold water for 30 mins to remove any excess blood
- 10 cups water
- 1 large onion (270 g / 0.6 pounds), cut into quadrants
- 2 stalks green onion (white part only) keep the green part for the toppings.
- 10 whole black peppers
MAIN & SOUP SAUCE
- 400 g Korean rice cakes for soup (0.8 pounds)
- 1 Tbsp Korean soy sauce for soup , if you can’t find Korean soy sauce for soup, you can season with Korean fish sauce and/or fine sea salt instead. Just add them in small doses gradually while tasting.
- 1/2 tsp minced garlic
- fine sea salt , to taste (I didn’t add any, but if you need it)
TOPPINGS (THESE ARE THE CLASSIC KOREAN RICE CAKE SOUP TOPPINGS. QUANTITIES BELOW ARE PREPARED FOR VERY GENEROUS TOPPINGS.)
- 2 eggs , egg white and yolk separated and pan fried separately at a low temperature with a little oil. Thin slice them. Alternatively, you can beat the eggs together and drizzle them into the soup 1 to 2 mins before serving.
- 1 to 2 stalks green onion (green part only) , thinly sliced
- 2 to 3 sheets Korean roasted dried seaweed , (sushi seaweed is suitable) – cut into thin strips or crushed/torn with your hands.
- shredded cooked brisket , (from making the beef stock) – season with fine sea salt (1/4 tsp) & sesame oil (2 tsp) or add more of these to taste. As I mentioned above, the amount of meat used here is very generous, which my husband loved!
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Instructions
- Put the water, black peppers, onion and green onion into a large pot and boil on medium high heat with a lid on. Once the water starts to boil, add the meat. Boil them on medium high heat for a further 5 mins then reduce the heat to medium. Boil them further for about 50 mins. (You would have boil the water for a total of 1 hr - approx.) This should give you about 4 cups of beef stock.
- Sieve the water (stock) through a cheese cloth. Discard the vegetables but keep the stock and the meat. Cool the meat down for about 10 mins then shred the meat using a knife and/or hands. Season the meat with salt and sesame oil.
- While the meat is cooling down, soak the rice cakes in cold water for 15 to 20 mins to soften. Drain the water. Prepare the other toppings while waiting. (Instructions are mentioned in the above ingredients section.)
- Boil the stock in a clean pot on medium high heat and once it starts boiling, add the minced garlic and the soy sauce. Add the rice cakes and cook until softened (about 2 to 3 mins). Do not overcook the rice cakes as they can turn mushy.
- Serve the soup in a bowl and garnish with the toppings. Enjoy! (I normally add a few sprinkles of ground black pepper into the soup for extra flavour.)
Nutrition Information
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Calories
484kcal
(24%)
Carbohydrates
59g
(20%)
Protein
33g
(66%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
159mg
(53%)
Sodium
488mg
(20%)
Potassium
575mg
(16%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
420IU
(8%)
Vitamin C
7.7mg
(9%)
Calcium
65mg
(7%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 159mg | 53% |
| Sodium | 488mg | 20% |
| Potassium | 575mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 65mg | 7% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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