Korean Rice Cake Soup (Tteokguk)
Ingredients
- 600 gKorean rice cakes (Garae-tteok) (sliced for soup (garaetteok))
- 250 gBeef brisket
- 2,000 mlWater
- 2 pcGarlic (cloves)
- 2 pcGreen onion
- 30 mlsoy sauce (for soup (guk-ganjang))
- 2 pcEgg
- 2 pcnori seaweed (sheets of gim (Korean nori))
- 5 mlSesame oil
- 2 gsesame seeds
- 0 pinchSalt (to taste)
- 0 pinchblack pepper (to taste)
Method
Soft white rice-cake slices rise through a clear beef broth, with strands of brisket that pull apart under the fork. Thin ribbons of egg add a tender contrast; crumbled gim and sesame seeds bring a toasted finish. Garlic and soup soy sauce give the broth depth while keeping its clean, mild character.
- 1
Rinse the brisket under cold water. Put it in a pot with the 2,000 ml of water and bring to a boil. Skim thoroughly, cover and lower the heat. Simmer for about 1 hour, until the meat yields easily to the tip of a knife. Lift out the brisket and strain the broth.
- 2
Once the brisket is cool enough to handle, pull it into strands with your fingers or two forks. Toss with the sesame oil, a pinch of salt and black pepper. Season the meat evenly without leaving it greasy.
- 3
If the rice cakes feel firm, soak them in cold water for 10 minutes, then drain. Finely chop the garlic and slice the green onions. Beat the eggs. Cook them in a lightly oiled pan as a thin omelet. Let it cool, cut into fine strips, and crumble the gim.
- 4
Bring the strained broth to a boil. Add the chopped garlic and soup soy sauce, then taste and adjust the salt. Add the drained rice cakes and cook for 5–7 minutes, until tender and floating at the surface. Stir in the green onions and cook for 1 minute more.
- 5
Ladle the hot soup into four bowls. Top each serving with shredded brisket and egg ribbons, then finish with crumbled gim and sesame seeds.
Frequently asked questions
How do you get this dish right?
- Skim as soon as the broth comes to a boil; lingering foam clouds the broth and dulls its clean flavour.
- If the rice cakes are firm, use the cold-water soak specified here, but do not leave them longer or they will soften before cooking.
- Add the gim at the table, not to the pot, so it keeps its toasted aroma and does not turn limp.
How long does this dish keep?
Keep the broth and brisket refrigerated for up to 3 days, separate from the rice cakes and garnishes. Reheat the broth and cook the rice cakes just before serving; they soften and thicken the soup as they sit.
