Rice Cake Soup (Tteokguk)
Tteokguk is a Korean soup traditionally eaten during New Year, but it's a comforting meal that can be enjoyed any time of year. It can be made with beef broth, but this version is using anchovy stock, which is faster.
Cooking Method
Stovetop
Time
๐
Recipe
Ingredients (4 Servings)
GREEN ONION, CHOPPED
1/2 CUP COOKED BEEF BRISKET, SHREDDED
2 EGGS
4 CUPS OF KOREAN RICE CAKES (thin, oval shaped)
SOUP SOY SAUCE (Guk Ganjang)
SEAWEED SNACK, TORN
โAnchovy stock
12 DRIED ANCHOVIES 2 (3X3โ) PIECES OF DASIMA (DRIED SEAWEED)
4 OZ KOREAN RADISH, CUT INTO BIG CHUNKS
1/2 WHITE ONION
3 GARLIC CLOVES
2 WHITE PARTS OF GREEN ONION
3 DRIED SHIITAKE MUSHROOMS
8 CUPS OF WATER
I already the beef on hand, but you can substitute with frozen dumplings.
Instructions
Anchovy stock is great to make in big batches because it's used as a base in a lot of Korean soups. You can refrigerate or freeze for later use!
Add all stock ingredients into a pot and boil for 10 minutes. Remove dasima and boil for another 15 minutes.
While waiting, soak rice cake in cold water.
Prep egg by beating and cooking in a thin layer on a pan, then slice in thin strips. You can also cook whites and yolk separately.
Cut green onion.
When stock is done, strain into a separate pot. Add soup soy sauce to taste, then strain rice cakes from water and add to the pot. Boil for about 5 minutes until cooked.
Top with green onion, egg, beef, and torn seaweed snack. Serve with kimchi.
Process
