Tteokguk
The Quirky Foodster Team
Ingredients
- Sliced rice cakes (tteok) — 500 g (1 lb 2 oz)
- Beef brisket, thinly sliced — 400 g (14 oz)
- Eggs, beaten and cooked into a thin omelette, sliced — 2
- Garlic, minced — 3 cloves
- Beef stock — 1.9 L (64 fl oz)
- Soy sauce — 2 tbsp
- Roasted seaweed (gim), crumbled, to garnish — 1 sheet
- Chopped green onion, to garnish
- Salt and pepper — to taste
Method
- Soak the sliced rice cakes in cold water for 20 minutes if they are firm or dried, then drain.
- Bring the beef stock to a simmer in a large pot.
- Add the thinly sliced beef and garlic, and simmer for 10 minutes.
- Add the soaked rice cake slices and simmer for a further 5–8 minutes until the rice cakes float and soften.
- Season with soy sauce, salt and pepper.
- Ladle into bowls and garnish with sliced omelette, crumbled seaweed and chopped green onion before serving.
Introduction: A comforting soup of sliced rice cakes in a savoury beef broth, traditionally eaten on New Year's Day to mark growing a year older.
Cultural Background: Tteokguk holds deep symbolic meaning across Korea, its white, coin-shaped rice cake slices representing purity and the fresh start of a new year, with tradition holding that eating a bowl marks turning a year older.
Tips: Soak dried or firm rice cakes beforehand so they soften properly in the soup without becoming tough. Don't overcook the rice cakes, as they can become overly soft and sticky if left too long.
Variations: Add dumplings (mandu) to the soup for a variation called tteok mandu guk. Adjust the amount of beef for a heartier or lighter soup.
Storage: Refrigerate the broth and beef in an airtight container for up to 2 days; rice cakes are best cooked fresh.
Reheating: Reheat the broth gently on the stovetop; add fresh or soaked rice cakes just before serving.
FAQs:
Q: Why is tteokguk eaten on New Year's Day?
A: Its white rice cakes symbolise purity and a fresh start, and tradition holds that eating a bowl marks the passing of another year.
Q: Can tteokguk be made without beef?
A: Yes, a lighter version using anchovy or vegetable stock can be made, though beef broth is the most traditional base.
- Sliced rice cakes (tteok) — 500 g (1 lb 2 oz)
- Beef brisket, thinly sliced — 400 g (14 oz)
- Eggs, beaten and cooked into a thin omelette, sliced — 2
- Garlic, minced — 3 cloves
- Beef stock — 1.9 L (64 fl oz)
- Soy sauce — 2 tbsp
- Roasted seaweed (gim), crumbled, to garnish — 1 sheet
- Chopped green onion, to garnish
- Salt and pepper — to taste
Please log in to leave a comment.