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Korean Rice Cake Soup (Tteokguk)

Korean Rice Cake Soup is comfort food for me. The rich beef broth and chewy rice cake dumplings are a nice pick me up on a cold winter's day. It happens to be one of the traditional dishes served on Korean Lunar New Year.

Here is a recipe close to what my mother made. She would add extra onions for flavor and carrots to use as a garnish. I recommend going to a Korean market to purchase the ingredients.

Difficulty: Intermediate
Servings: 8
Best Season: Winter
Dietary: Dairy Free, Gluten Free, Nut Free
Ingredients
  • 1/2 lb sirloin steak (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 Tbs fish sauce (Thai Kitchen or Asian market brand without MSG and other chemicals)
  • 1 package rice cakes
  • water to soak rice cakes
  • 2 oz dried anchovies
  • 8 cups water (plus 8 more cups for the beef broth)
  • 1 medium onion (finely sliced)
  • 2 tsp vegetable oil
  • 2 Tbs tamari
  • 1 1/2 Tbs sesame oil
    • Garnish
  • 4 eggs (beaten)
  • 2 carrots (shaved)
  • 1 cup chopped green onions
  • 1 cup shredded seaweed nori
Instructions
  1. 1
    Take the rice cakes out of the package and soak them in water for about an hour. No need to defrost them if frozen.
  2. 2
    Start the anchovy broth: place 2 oz of dried anchovies and 8 cups of water in a large pot. Cover the pot and bring to a boil, then let it simmer about 15 minutes.
  3. 3
    Marinate the steak: slice into thin strips, no wider than 1/4 of an inch. Place it in a bowl with 1 Tbs fish sauce and 2 minced garlic cloves. Let this marinate for 20-30 minutes.
  4. 4
    Finely slice the onion long ways and sauté in 2 tsp of vegetable oil with a dash of salt until it is translucent.
  5. 5
    Beat the eggs and cook in a non-stick frying pan as if to make an omelet. Place on a cutting board, roll, then cut into little strips. Also cut the green onions, shave the carrots, and cut the seaweed nori into thin strips.
  6. 6
    Strain the anchovies from the broth and set them aside to use in another dish. Place the broth in a large bowl. When the onions are done cooking, place them in the anchovy broth.
  7. 7
    Place the marinated steak in a pot and cook for about 2-3 minutes. Then cover it with 8 cups of water and bring to a boil. Skim the brown foam off the top and discard it. Let it simmer for 15 minutes.
  8. 8
    Strain the beef from the broth. Place the beef in an oven safe bowl to keep warm.
  9. 9
    Pour the anchovy broth back into the pot with the beef broth. Cover and simmer until the rice cakes are ready.
  10. 10
    When an hour has passed, drain the rice cakes and place them in the pot with the broth along with 2 Tbs of tamari and 1 1/2 Tbs of sesame oil. Cook on medium heat for about 10 minutes or until the rice cakes are soft. Place the sliced beef back into the soup.
  11. 11
    Ladle the soup into a bowl, then garnish with egg, carrots, green onions and seaweed nori. Add extra tamari to season the broth to your liking.
Note
  • The rice cakes used to make tteokguk are made long and called garaetteok. Their shape is symbolic, wishing for longevity in life; the oval slices resemble coins, wishing for wealth and prosperity.
Read it online: https://www.bwellayurveda.com/recipe/korean-rice-cake-soup-tteokguk/

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