Beef Main Asian

Korean beef and rice cake soup (tteokguk)

Name: Korean beef and rice cake soup (tteokguk) recipe
Yield: 2
Cuisine: /asian
Ingredients: 350g sliced rice cakes (tteokguk-tteok, available at Asian grocers); 4 mandu dumplings (optional); 5cm x 5cm sheet dried kelp; 5g dried anchovy; 20.00 ml sesame oil; 200g oyster blade steak, cut into small, bite-sized pieces; 40.00 ml soy sauce (see note); 1 long green shallot, thinly sliced, plus extra, thinly sliced, to serve; 2 eggs, lightly beaten; Toasted sesame seeds and shredded roasted seaweed sheets, to serve

Rate now

Tteokguk (Korean beef and rice cake soup)

Jump to recipe

by Jung Eun Chae

CHEF

Feb 09, 2024

“This dish is a must-have during Lunar New Year celebrations. It consists of a flavourful meat broth with thinly sliced rice cakes, egg and a seaweed garnish.” – Jung Eun Chae

350g sliced rice cakes (tteokguk-tteok, available at Asian grocers)
4 mandu dumplings (optional)
5cm x 5cm sheet dried kelp
5g dried anchovy
1 tbs sesame oil
200g oyster blade steak, cut into small, bite-sized pieces
2 tbs guk ganjang (see note)
1 long green shallot, thinly sliced, plus extra, thinly sliced, to serve
2 eggs, lightly beaten
Toasted sesame seeds and shredded roasted seaweed sheets, to serve

Method

1.

Lightly rinse the sliced rice cake under running water, then soak in a medium bowl of water for 10 minutes. Drain and set aside. If using dumplings, rinse dumplings under cold water and soak with the rice cake. Drain and set aside.
2.

Place the kelp and anchovy in a medium saucepan with 3 cups (750ml) water and bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes.
3.

Heat the sesame oil in a large saucepan over high heat. Add the beef and guk ganjang, and cook for 1-2 minutes, stirring occasionally, until browned. Set pan aside. Strain kelp and anchovy broth over pan with the beef, discarding solids. Bring beef mixture to the boil over high heat. Add sliced rice cake and dumplings, if using, and shallot. Lower heat to medium and simmer for 2 minutes.
4.

Pour in eggs and gently stir. Simmer for 1 minute, for soup to thicken slightly (soup will look slightly curdled).
5.

Divide into bowls. Sprinkle with extra shallot, sesame seeds and shredded roasted seaweed sheets just before serving.

Rate now

Recipe Notes

Guk ganjang is a Korean soy sauce for soups available at Korean and Asian grocery stores. You can substitute soy sauce, but as guk ganjang is saltier than soy, you will need to taste and adjust seasoning.