Tteokguk (Korean Rice Cake Soup)

Method8 steps

1. 1

   Step 1: Choose quick OR traditional broth, using only its separate beef and seasoning ingredients. Soak the 4 cups rice-cake slices in cold water about 20 minutes, then drain. Prepare the selected broth during soaking.

   Soak rice cakes about 20 minutes · 20 minUses 4 cups sliced garae tteok (가래떡, rice cake) · Cold water to soak rice cakes

   
2. 2

   Step 2: Quick route only: cut the quick-route half-pound tender beef into thin 1–1.5-inch pieces. Sauté with 1 Tbsp of the quick-route soup soy sauce (2 tablespoons) until brown. Add 12 cups water, bring to a boil and skim. Add the minced garlic (1 tablespoon), remaining 1 Tbsp quick soup soy sauce and salt/pepper to taste. Boil covered over medium about 10 minutes, until meat is tender. Skip traditional broth and shredding; continue shared garnishes and quick assembly.

   Quick route: covered broth boil 10 minutes until beef tender · 10 minUses 1/2 pound beef chuck, loin, rib eye (preferably tender cut) · 2 tablespoons soup soy sauce (guk ganjang, 국간장) (see note 1) · 1 tablespoon minced garlic · Salt/pepper for quick broth · 12 cups water for quick broth

   
3. 3

   Step 3: Traditional route only: boil its half-pound beef, onion (1/2 medium), scallion whites and 5–6 garlic cloves in 14 cups water. Skim, lower heat and simmer covered about 1 hour or longer until beef can be shredded, adding water if reduced too far; aim for about 10 cups broth. Remove and cool meat, discard vegetables, and season broth with the separate traditional 2 Tbsp soup soy sauce and salt/pepper to taste. Skip quick broth.

   Traditional route: simmer about 1 hour or longer until shreddable · 60 minUses 1/2 pound beef brisket, flank steak, or shank meat · 1/2 medium onion · 3 scallions – white parts (or 1 Korean daepa white part) · 5–6 garlic cloves for traditional broth · 2 tablespoons soup soy sauce (guk ganjang) · Salt/pepper for traditional broth · 14 cups water for traditional broth · Extra water only if traditional broth reduces below about 10 cups

   
4. 4

   Step 4: Optional egg-crepe garnish for either route: separate the one egg if desired and gently beat white and yolk separately. Lightly oil a nonstick skillet over medium-low and cook each in a thin layer on both sides until set, without browning. If choosing to drizzle the one egg directly into quick soup instead, skip these crepes.

   Uses 1 egg (optional ) · A little cooking oil for optional egg-crepe pan

   
5. 5

   Step 5: Thinly slice the 1–2 garnish scallions for the selected route. If egg crepes were prepared, roll each and slice into short thin strips. Keep garnish ready.

   Uses 1–2 scallions for garnish · Cooked egg crepes, if selected

   
6. 6

   Step 6: Traditional route only: cut cooled broth beef across the grain into 1–1.5-inch strips, shred and season with salt/pepper to taste. Skip for quick soup.

   Uses Cooked cooled beef from traditional broth · Salt/pepper to season shredded beef

   
7. 7

   Step 7: Quick assembly only: add all soaked drained rice cakes to quick broth and boil 5–8 minutes, or until soft. If choosing egg ribbons instead of crepes, beat the optional one egg, drizzle into simmering soup and let it set before turning off heat. Ladle into four bowls and add prepared garnish scallions, nori and optional egg-crepe strips if made. Serve and skip traditional assembly.

   Cook rice cakes · 8 minUses Soaked drained rice cakes · Quick beef broth · One optional egg for quick ribbons ONLY if crepes skipped · Prepared scallions and optional egg-crepe strips · 1/2 sheet roasted nori/gim, cut or crushed for garnish

   
8. 8

   Step 8: Traditional assembly only: add all soaked drained rice cakes to traditional broth and boil 5–8 minutes, or until soft. Ladle into four bowls and garnish with prepared shredded beef, scallions, nori and optional egg-crepe strips. Serve; quick assembly is the alternate route.

   Cook rice cakes · 8 minUses Soaked drained rice cakes · Traditional broth without removed beef/vegetables · Seasoned shredded beef · Prepared scallions and optional egg-crepe strips · 1/2 sheet roasted nori/gim, cut or crushed for garnish