Rice Cake Soup (Tteokguk) — Maangchi official video
Verified creator video for the same beef rice-cake soup. It separately prepares yolk garnish, while FOOD fully cooks all beaten eggs in the broth. Embed playback not tested.
Official cooking video · Maangchi · YOUTUBEKorean Beef-and-Egg Rice Cake Soup (Tteokguk)
Three servings of sliced rice cakes in clear beef-garlic broth, finished with fully set egg ribbons. Adapted from Maangchi; the original separates egg yolks for garnish.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
If using frozen 450 g sliced rice cakes, soak them in cold water for 30 minutes and drain; rinse and drain soft refrigerated rice cakes without soaking.
- 02
Bring 1.65 L water to a boil in a pot, add 225 g beef and three minced garlic cloves, boil for five minutes and skim visible foam.
- 03
Reduce to medium, cover and simmer another 20–25 minutes until the beef is cooked through and tender. Monitor so the broth does not boil dry.
- 04
Briefly toast one sheet of plain gim in a dry skillet until crisp, crumble it, and slice one large scallion. Beat two eggs in a separate clean bowl.
- 05
Keep the broth simmering, add 450 g rice cakes, 15 ml fish sauce and 1/4 tsp salt. Cook 7–8 minutes, stirring, and continue until rice cakes are soft all the way through.
- 06
Drizzle the two beaten eggs in thin streams into the boiling soup and cook another two to three minutes until all egg ribbons are firm with no raw egg remaining.
- 07
Stir in 5 ml sesame oil, 1/2 tsp pepper and the sliced scallion; divide into three bowls, top with crumbled gim and serve hot. Chew rice cakes thoroughly and use extra caution for children or anyone with swallowing difficulties.
Before you cook
Contains egg, fish from fish sauce, and sesame from sesame oil; read packaged product labels for cross-contact. Cook eggs until fully set and keep raw-meat utensils separate. Rice cakes can be a choking hazard: avoid large pieces for children and those with swallowing problems. Refrigerate leftovers in shallow containers within two hours at or below 4°C/40°F and reheat to 74°C/165°F.
Allergens: egg, fish (fish sauce), sesame (sesame oil), check packaged rice cakes and fish sauce for wheat, soy or shellfish cross-contact
Image & source credits
These illustrations stand in for food photos.
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