Discover Korean Food #21: Dr. Sook-Ja Yoon’s "Tteokguk", Sliced Rice Cake Pasta Soup

Tteokguk is a soup made of diagonally sliced rice cakes simmered in beef broth, garnished with pressed meat, and fried egg white and yolk strips. People enjoy tteokguk made with sliced garaetteok on the first day of the year. Garaetteok is a rice cake rod that pulled it into a long rod. It is eaten in hopes of expanding one’s property like the rice cake rod.

Ingredients & Quantity
600 g white rice cake300 g beef (brisket·shank), 1.6 kg (8 cups) water
Fragrant seasoning : 20 g green onion, 10 g garlic seasoning sauce : 3 g clear soy sauce, 1.1 g (¼ tsp) minced green onion, 1.4 g (¼ tsp) minced garlic, 0.1 g black pepper
6 g (1 tsp) clear soy sauce, 6 g (1½ tsp) salt
20 g green onion, 60 g (1 ea) egg, 1 g shred red pepper

1. Clean blood of beef with cotton cloths. Wash the fragrant seasoning cleanly.
2. Put the beef and water in the pot, heat it up for 7 min. on high heat. When it boils, lower the heat to medium, simmer it for 30 min. Add the fragrant seasoning, simmer it for another 30 min.
3. Shred the white rice cake 4 cm-long, 0.2 cm-thick diagonally.
4. Wash the green onion and cut it into 2 cm-long lengthwise diagonally.
5. Pan-fry eggs for yellow/white garnish and cut into 2 cm of diaper shape
6. Cut the shred red pepper into 2 cm-long.

1. Filter the simmered broth (1.4 kg) through cotton cloths, rip up the beef along with the texture (160 g).
2. Pour the broth in the pot, heat it up for 5 min. on high heat. When it boils, add the sliced rice cake, boil for 3 min. When the rice cake float on the surface, season with clear soy sauce and salt, add green onion, bring it to a boil once more.
3. Dip up the soup in a bowl, garnish with beef (80 g), egg and shred red pepper.

*Simmered ox knee bone broth, or brisket and shank may be an another choice for the broth.
*Pan-fried skewered beef garnish may be an option.

You must be logged in to post a comment Login

London United Korean Fan Club

London United Japanese Fan Club