📝 About This Recipe
Tteokguk is more than just a soup; it is a symbolic Korean tradition representing a fresh start and the promise of a long, prosperous life. This soul-warming dish features chewy, coin-shaped rice cakes bathed in a deep, milky beef brisket broth that has been simmered to perfection. With its colorful garnishes and delicate balance of savory and nutty flavors, it is the ultimate comfort food for any celebration or chilly evening.
🥗 Ingredients
The Broth Base
- 1/2 pound Beef Brisket (soaked in cold water for 20 minutes to remove excess blood)
- 10 cups Water (filtered is best)
- 4 ounces Korean Radish (Mu) (peeled and left in one large chunk)
- 5 pieces Garlic Cloves (whole)
- 1 stalk Green Onion (white part only)
Main Components
- 1 pound Sliced Rice Cakes (Tteokguk-tteok) (soaked in cold water for 15 minutes and drained)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang) (adds saltiness without darkening the broth too much)
- 1 teaspoon Minced Garlic (freshly minced)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (ground)
Garnish (Jidan & Toppings)
- 2 large Eggs (separated into yolks and whites)
- 1 sheet Roasted Seaweed (Gim) (shredded into thin strips)
- 1 stalk Green Onion (thinly sliced on a diagonal)
- 1 teaspoon Toasted Sesame Oil (for drizzling)
- 1 teaspoon Toasted Sesame Seeds (crushed slightly)
👨🍳 Instructions
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1
Place the beef brisket in a bowl of cold water for 20 minutes to draw out excess blood, which ensures a clear, clean-tasting broth.
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2
In a large pot, combine the 10 cups of water, the beef, radish, whole garlic cloves, and the white part of the green onion. Bring to a boil over high heat.
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3
Once boiling, reduce the heat to medium-low. Skim off any foam or impurities that rise to the surface. Cover and simmer for 1 hour until the beef is tender.
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4
While the broth simmers, prepare the 'Jidan' (egg garnish). Whisk the egg yolks and whites in separate bowls with a tiny pinch of salt.
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5
Lightly grease a non-stick pan over low heat. Pour the egg yolks in a thin layer, cook until set, flip, and cook for 5 seconds. Repeat with the whites. Slice both into thin matchsticks.
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6
After 1 hour of simmering, remove the beef, radish, garlic, and onion from the pot. Strain the broth through a fine-mesh sieve or cheesecloth for a crystal-clear finish.
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7
Once the beef is cool enough to handle, shred it by hand or slice it into thin, bite-sized pieces. Season the beef with a splash of sesame oil and a pinch of salt.
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8
Return the strained broth to the pot and bring it back to a gentle boil. Add the soup soy sauce and minced garlic.
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9
Add the soaked and drained rice cakes to the boiling broth. Cook for about 3-5 minutes. The rice cakes are ready when they float to the surface and feel soft and chewy.
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10
Taste the broth and add salt and black pepper as needed. Do not overcook the rice cakes or they will become mushy and lose their shape.
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11
Turn off the heat. Ladle the soup and a generous portion of rice cakes into deep serving bowls.
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12
Top each bowl beautifully with the shredded beef, the yellow and white egg strips, sliced green onions, and shredded seaweed.
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13
Finish with a final drizzle of toasted sesame oil and a sprinkle of sesame seeds before serving hot.
💡 Chef's Tips
Always soak your rice cakes in cold water before cooking; this prevents them from cracking and ensures an even, chewy texture. Use 'Soup Soy Sauce' (Guk-ganjang) specifically, as it is saltier and lighter in color than regular soy sauce, keeping your broth clear. If you want a shortcut, you can use a high-quality store-bought anchovy or beef broth, but the homemade brisket broth is significantly richer. Don't skip the step of skimming the foam; it is the secret to the professional, clean look of authentic Korean soups. If you have leftovers, store the broth and rice cakes separately, or the rice cakes will absorb all the liquid and turn into a paste.
🍽️ Serving Suggestions
Serve with well-fermented Nappa Cabbage Kimchi (Baechu-kimchi) for a spicy, acidic contrast to the rich broth. Pair with a side of Korean pan-fried dumplings (Mandoo) to make the meal even more substantial. A side of seasoned spinach (Sigeumchi-namul) provides a fresh, earthy balance to the dish. Enjoy with a glass of chilled Barley Tea (Bori-cha) to cleanse the palate between bites.