๐Ÿœ Beef Stock Tteokguk

Clear broth with rice cakes, beef, egg crepe strips, seasoned gim flakes, Korean large green onion (daepa), and black pepper. Kimchi and kkakdugi beside the bowl

Today I’m making tteokguk, Korean rice cake soup. It’s thin slices of rice cake in a clear broth. You don’t need to simmer beef bones for hours. One beef stock cube is enough for the broth flavor.

The cube melts in hot water and makes the stock. If you only simmer the beef, you get meat flavor but the broth stays thin. The cube carries the stock taste. Sear the beef first in the same pot, leave it there, then add the water and cube so everything cooks together.

Toppings are egg crepe strips, seasoned gim (Korean roasted seaweed), crumbled, and Korean large green onion (daepa). If you don’t have 30 g of Korean large green onion (daepa), use 30 g of scallions (jjokpa). Match by weight, not by stalk count, because thickness and aroma differ.

The cube makes the stock, the beef cooks with it

This tteokguk is rice cakes in beef stock. Put one beef stock cube into 500 ml water and bring it to a boil. Sear 80 g of beef in sesame oil first, then leave it in the pot. Pour the water and cube into the same pot and simmer everything together.

Do not drop the egg into the broth. Cook it as a thin crepe, slice it, and lay the strips on top. Sprinkle 2 g of seasoned gim (Korean roasted seaweed), crumbled as a topping. Slice 30 g of Korean large green onion (daepa) and add it too. If you have no daepa, use 30 g of scallions (jjokpa) by the same weight.

The cube already contains salt. Brands vary in saltiness, so taste after the rice cakes are cooked and add guk-ganjang only if it needs it.

⏱ At a Glance

  • Servings: 1
  • Estimated time: about 20 minutes
  • Advance prep: none
  • Difficulty: easy
  • Tools: 1 pot, 1 pan for the egg crepe
  • Taste: beef-stock broth from one cube, beef cooked in the same pot, rice cakes, egg crepe strips, seasoned gim (Korean roasted seaweed), crumbled, and Korean large green onion (daepa)

๐Ÿ›’ Ingredients

Stock and rice cakes

  • Water for stock: 500 ml
  • Beef stock cube: 1
  • Tteokguk tteok (sliced rice cakes): 180 g. Rinse once in cold water and drain
  • Guk-ganjang (Korean soup soy sauce): up to 15 ml (1 Tbsp). Taste after the rice cakes are cooked; add only if needed

Beef and toppings

  • Beef for soup: 80 g after trimming. Pat dry and cut into bite-size pieces. Sear, then leave in the pot to simmer with the stock
  • Toasted sesame oil: 5 ml. Use a light coat for the egg pan; the rest for searing the beef
  • Korean large green onion (daepa): 30 g after trimming, sliced thin. Or scallions (jjokpa) 30 g. Match by weight, not by number of stalks
  • Egg: 1, for the crepe
  • Seasoned gim (Korean roasted seaweed), crumbled: 2 g
  • Ground black pepper: a light sprinkle after plating. No fixed gram amount

Sides

  • Kimchi: side
  • Kkakdugi (cubed radish kimchi): side

๐Ÿ‘ฉ‍๐Ÿณ How to Make Beef Stock Tteokguk

1. Prepare the ingredients

Rinse 180 g of tteokguk tteok once in cold water and drain. Pat the 80 g of beef dry and cut into bite-size pieces. Slice 30 g of Korean large green onion (daepa) thin. If using jjokpa, slice 30 g by weight.

2. Make the egg crepe

Beat one egg. Lightly coat a pan with part of the 5 ml sesame oil and cook a thin crepe over medium heat. When both sides are set, remove, cool, and slice into thin strips. Do not drop the egg into the broth. Save the remaining sesame oil for the beef.

3. Sear the beef first

Add the remaining sesame oil to the pot and sear the 80 g of beef over medium heat. When the surface is cooked and colored, move to the next step. Leave the beef in the pot.

4. Add the cube and rice cakes

Into the same pot, add 500 ml water and one beef stock cube. Crush the cube so it dissolves faster. When the liquid boils, add the 180 g of tteokguk tteok. Stir occasionally so nothing sticks. From about 5 minutes, lift one piece and check. When the inside is white and soft, it is done. Do not stop just because the clock says 5 minutes.

Once the rice cakes are cooked, taste the broth. Add guk-ganjang a little at a time, up to 15 ml, only if it tastes flat.

5. Add the toppings

After seasoning, ladle into a bowl. Top with the egg crepe strips, 30 g of Korean large green onion (daepa) (or scallions (jjokpa)), and 2 g of seasoned gim (Korean roasted seaweed), crumbled. Sprinkle a little black pepper after plating.

๐Ÿ’ก Ajumma's Tips

Kkakdugi goes especially well with this. The crisp radish pairs nicely with the clean broth.

Variations

If you switch to a packaged sagol (beef bone) stock, follow the package directions. Pour liquid stock as is; dilute concentrate with the amount of water shown on the label. Taste again and adjust with guk-ganjang.

You can skip the beef and use only the rice cakes and toppings. In that case the cube carries the entire stock flavor.

Sides

Serve with kimchi. Keep kkakdugi nearby too. Both together make a full meal.

You do not need to simmer bones for hours. One beef stock cube, egg crepe strips, seasoned gim (Korean roasted seaweed), crumbled, and Korean large green onion (daepa) turn it into a bowl of tteokguk. If you have no daepa, use 30 g of scallions (jjokpa) instead.

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