Tteokguk (Rice Cake Soup)
A clean, comforting Korean soup of oval-sliced rice cakes simmered in a clear beef broth, traditionally eaten on Lunar New Year for good fortune. Topped with thin egg ribbons, beef, and nori.
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Ingredients
- 1 lb garaetteok (Korean rice cake logs), sliced into ovals (or store-bought sliced tteok), sliced into ovals
- 8 oz beef brisket or chuck
- 10 cups water
- 4 garlic cloves, smashed
- 2 tbsp gluten-free soy sauce or tamari
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 large eggs, beaten
- 2 tsp toasted sesame oil
- 3 scallions, thinly sliced
- 2 sheets toasted nori (seaweed sheets), cut into thin strips
- 1 tsp neutral oil
Instructions
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1
If the 1 lb garaetteok (Korean rice cake logs), sliced into ovals (or store-bought sliced tteok) are refrigerated or hard, soak them in cold water for 30 minutes, then drain.
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2
Place 8 oz beef brisket or chuck, 10 cups water, and 4 smashed garlic cloves in a large pot. Bring to a boil over high heat and skim any foam. Reduce heat to medium, cover, and simmer for 20-25 minutes until the beef is cooked through to 165°F (74°C) and tender.
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3
Remove the beef and let it cool slightly, then shred or thinly slice it. Season with a pinch of 1 tsp kosher salt and 1/2 tsp black pepper. Strain the broth and return it to the pot.
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4
Season the broth with 2 tbsp gluten-free soy sauce or tamari, remaining kosher salt, and 1/2 tsp freshly ground black pepper. Bring to a boil.
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5
Add the drained rice cakes and cook for 4-6 minutes, stirring occasionally, until soft and chewy but not falling apart.
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6
While the rice cakes cook, make egg ribbons: heat 1 tsp neutral oil in a small nonstick skillet over medium heat. Pour in 2 beaten large eggs and swirl to make a thin sheet. Cook until just set, flip briefly, then slide out and slice into thin strips.
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7
Ladle the soup into bowls. Top with the shredded beef, egg ribbons, 3 thinly sliced scallions, and 2 sheets cut into thin strips toasted nori (seaweed sheets). Finish with 2 tsp toasted sesame oil per bowl.
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