Recipe for Korean Ground Beef & Rice Cake Soup (Tteokguk)
Korean Rice Cake Soup, or Tteokguk, is a refined and symbolic dish traditionally served to mark the beginning of a new year. This recipe features chewy, coin-shaped rice cakes and savoury marinated ground beef submerged in a crystal-clear, umami-rich broth. Garnished with meticulously prepared egg ribbons, fresh green onions, and toasted seaweed, it is a masterclass in culinary balance and aesthetic beauty, transforming humble pantry staples into a sophisticated meal that is as nourishing as it is elegant.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Korean Ground Beef & Rice Cake Soup (Tteokguk) in action.
Equipment
- 1 small non-stick skillet
- 1 medium soup pot
Ingredients
Rice Cakes & Protein:
- 250 grams sliced rice cakes
- 200 grams ground beef
Beef Marinade:
- 1 tablespoon freshly minced garlic
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ½ teaspoon mushroom powder
- ¼ teaspoon ground black pepper
Soup Broth:
- 4 cups water
- 3 slices ginger
- A few pieces rock sugar optional
- 1 packet Japanese umami dashi soup stock mix optional
- Salt and mushroom powder, to taste
Toppings:
- 3 eggs
- 2 green onions
- Seaweed flakes
- Roasted sesame seeds
Instructions
- Prepare the Ingredients:In a bowl, combine the ground beef with minced garlic, sesame oil, salt, mushroom powder, and black pepper. Mix everything thoroughly until well combined, then set it aside to marinate for about 10 minutes.While the beef is marinating, thinly slice the green onions and set them aside for later use as a fresh garnish.Next, separate the egg whites and yolks into two separate bowls. Lightly beat each one until smooth.Heat a lightly oiled non-stick pan over medium heat. Pour in the egg whites, gently swirling the pan to form a thin, even layer. Cook until just set, then carefully flip and cook the other side briefly before removing. Repeat the same process with the egg yolks.Once the egg sheets have cooled slightly, roll each one into a log and slice them thinly into delicate strips. Set aside for garnishing.
- Cook:Place a soup pot over medium-high heat and add the marinated beef. Cook for 1 to 2 minutes, breaking it up as it browns. Once cooked, remove about one-third of the beef and set it aside for garnish, leaving the remaining beef and juices in the pot.Pour in the water and bring it to a boil. Add the ginger slices and dashi stock mix, then reduce the heat and let it simmer gently for about 15 minutes. As it heats, skim off any impurities that rise to the surface to keep the broth clear. After simmering, remove the ginger slices and the stock packet. Taste the broth and adjust the seasoning with rock sugar, salt, or mushroom powder as needed.Add the rice cakes to the pot and let them boil for 3 to 4 minutes, or until they become soft and tender.
- Serve:Ladle the hot soup into serving bowls. Top with the reserved beef, egg strips, sliced green onions, roasted sesame seeds, and seaweed flakes. Serve immediately while hot and enjoy!