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Tteokguk (Korean Rice Cake Soup)
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Prep Time:
15 minutes
15 minutes
Cook Time:
140 minutes
140 minutes
Total Time:
155 minutes
155 minutes
Celebrate Korean Lunar New Year with comforting Tteokguk rice cake soup, rich in tradition and symbolism.
Ingredients:
- For the soup
- 12 cups water
- 1 pound beef brisket, fat trimmed off
- 3 scallions, trimmed and halved crosswise
- 1 medium yellow onion, quartered
- 5 cloves garlic, divided
- 1 teaspoon toasted sesame oil, plus more for serving
- Pinch freshly ground black pepper
- 8 cups (2 1/2 pounds) oval tteok (rice cakes), frozen or refrigerated
- 1 tablespoon soup soy sauce
- 2 3/4 teaspoons kosher salt, divided plus more to taste
- For the omelet
- 1/2 teaspoon canola or vegetable oil
- 3 eggs
- 1 1/2 teaspoons water
- 1/8 teaspoon kosher salt
- To serve
- 10 small sheets roasted seasoned seaweed
- 1 scallion, trimmed and thinly sliced on a bias
- Kimchi, optional
Instructions:
- To prepare the flavorful broth, in a large pot over high heat, combine water, brisket, scallions, onions, and smash 4 garlic cloves before adding them to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any scum that rises to the top. Cover with a lid and simmer gently for about 2 hours until the meat is tender, checking occasionally to maintain a gentle simmer. Adjust heat if needed. If the brisket is still tough, continue simmering for up to 3 hours, ensuring a gentle simmer throughout.
- Prepare the brisket: Take the brisket out of the broth and transfer it to a medium bowl. Once it has cooled down, shred it into bite-sized pieces using your fingers or slice it thinly against the grain with a knife. You can remove any excess fat if desired, but keeping a bit adds flavor. Add the minced garlic, sesame oil, 1/4 teaspoon salt, and black pepper to the bowl with the brisket. Mix everything well and set it aside.
- Soak the rice cakes in a large bowl filled with cold water for about 20 minutes or less. If any rice cakes crack, drain them well.
- Remove and discard the scallions, garlic, and onion from the broth using a skimmer or slotted spoon. Strain the broth through a fine mesh sieve into a large bowl and return it to the pot. Stir in soup soy sauce and the remaining 2 1/2 teaspoons of salt. Adjust seasoning to taste. Keep the broth warm over low heat with the lid on, ensuring it's slightly under-seasoned to allow the marinated beef garnish to enhance the flavor.
- Prepare the omelet: In a small bowl, whisk together eggs, water, and salt. Heat oil in a large nonstick skillet over medium-high heat. Add the egg mixture and swirl the skillet to evenly coat the bottom. Cook for about 1 minute until set but still slightly wet on top. Carefully flip the omelet using a wide spatula or by sliding it onto a plate and flipping it back into the pan. Cook for another 5 to 10 seconds until no longer runny. Transfer the omelet to a cutting board, cool slightly, then roll into a log and slice into 1/8-inch ribbons. Place in a small bowl.
- Prepare the seaweed: Layer 2 or 3 seaweed sheets on the cutting board and slice them into slender strips. Alternatively, you can stack the seaweed and use scissors for cutting. Transfer the strips to a small bowl.
- To cook the rice cakes, bring the broth to a vigorous boil. Gently separate any clumped rice cakes with your fingers, then add them to the broth. Cook until they are al dente - soft, pliable, and chewy, but not mushy. Taste one as soon as they float to the top, about 3 to 5 minutes. Avoid overcooking to prevent them from becoming mushy and thickening the broth in an undesirable manner.
- To serve the soup, gently pour the flavorful broth into bowls, then generously garnish each bowl with the savory brisket, delicate egg ribbons, crispy roasted seaweed, fresh scallions, and a touch of aromatic sesame oil. Pair it with kimchi if desired. We'd truly appreciate your feedback below by leaving some stars!