Beef Tteokguk
A warming Korean soup with chewy rice cakes, tender beef, and a rich beef broth flavored with soy and sesame. Quick to assemble with a store-bought broth base.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ½ lb beef sirloin or ribeye
- 6 cups beef broth
- 1.5 cups rice cake (tteok), oval cylinder shape
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves minced garlic
- 1 large egg
- 2 stalks scallion, sliced into 1-inch pieces
Instructions
- 1
Slice the beef across the grain into thin strips about 1/8-inch thick, as if slicing against the natural lines running through the meat. This makes the beef tender when cooked briefly in hot broth.
- 2
Place the egg in a small bowl and beat it with a fork until the yolk and white are fully combined and uniform in color.
- 3
If your rice cakes are frozen or vacuum-sealed, soak them in room-temperature water for 5 minutes until they soften and separate easily.
- 4
Pour the beef broth into a large pot and bring it to a boil over high heat — you'll see large rolling bubbles breaking the surface, about 8 minutes.
- 5
Add the minced garlic and 2 tablespoons of soy sauce to the boiling broth and stir once to combine.
- 6
Add the beef slices to the broth and stir once; they'll cook through in about 30 seconds — don't wait longer or they become tough.
- 7
Add the rice cakes to the broth and stir gently once; let them cook at a simmer for 2 minutes until they float and feel soft when you bite one.
- 8
Drizzle the beaten egg into the simmering broth in a thin stream while stirring slowly — the egg will cook into thin ribbons, about 1 minute.
- 9
Pour 1 tablespoon of sesame oil into the pot and stir once to distribute the nutty aroma throughout.
- 10
Ladle the soup into two bowls, dividing the beef, rice cakes, and broth evenly between them.
- 11
Scatter the scallion slices over the top of each bowl as a fresh garnish.
Tools you’ll need
- large pot (4-quart)
- wooden spoon
- small bowl
- fork
- soup ladle
- two serving bowls
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