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Korean Rice Cake Soup, Tteokguk

Korean Rice Cake Soup, also called Tteokguk was believed to bring good luck, prosperity and literally gain a year of age. Although it is a popular soup to consume on Korean New Year's Day, Koreans enjoy this soup all throughout the year.
Prep Time35 minutes
Cook Time50 minutes
Course: Main Course, Soup
Cuisine: Korean
Servings: 4 people
Calories:
Author: Seasoned by Jin

Ingredients

  • 8 oz beef brisket
  • 3 cups sliced rice cake
  • 9 cups water
  • 2 tsp sea salt more if needed
  • 1 tsp garlic minced
  • 1 egg pan fried and julienned

meat marinade

  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp chopped scallion
  • 1 pinch pepper
  • 1/2 tsp sesame seeds

Instructions

  • Soak meat in cold water for 30 min.
  • Add 7 cups of water into a large pot and add the meat. Bring water to boil and boil on high for 5 min. Turn to medium heat and continue to cook for 40min or until fork goes into meat easily.
  • Make the meat marinade. Add all the ingredients and stir well. set aside.
  • Wisk one egg and pan fry on low heat. Julienne the egg.
  • Soak rice cake in cold water if frozen or desired for 15min and drain.
  • When meat is tender, remove from pot and set aside to cool.
  • Shred the meat with hand or slice with knife. Add the meat marinade and toss gently. Set aside.
  • Add 2 cups of water into the pot and bring to boil. Add salt, pepper and garlic. Next, add rice cake and continue to cook for 4-5min or until rice cake is soft.
  • Serve generous amount of Tteokguk in a large bowl with julienned eggs and marinated meat. Enjoy!
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