Tteokguk (Korean Rice Cake Soup)



300g sliced rice cake (soaked in water for 30 minutes)

Beef Broth:

120g beef tenderloin

½ brown onion (sliced)

4 cloves garlic (sliced)

1 stalk spring onion (sectioned and reserved some green part for garnishing use)

7 cups water


1 tbsp soy sauce for soup

¼ tsp ground white pepper

¼ tsp salt


Beef removed from the broth

¼ tsp chopped garlic

¼ tsp extra virgin sesame oil

1/8 tsp ground white pepper

1/8 tsp salt

1 egg

Some green part of spring onion (sliced diagonally)

¼ pcs toasted seaweed (cut into strips)

Preparation Instructions:

  1. Add beef tenderloin, sliced brown onion, garlic, spring onion and 7 cups of water into a pot. Bring to a boil and turn heat to medium low and continue to simmer for 1 hour.
  2. Meanwhile, make the egg garnish. Separate the egg. Lightly beat both egg white and egg yolk separately. Heat up a lightly oiled non-stick skillet on medium low heat. Pour the egg white and egg yolk separately into a thin layer, tilting the skillet and cook each side briefly. Remove and leave to cool completely. Cut into strips and set aside.
  3. Remove the beef tenderloin and set aside to cool completely. Discard the vegetables. Season the broth with soy sauce for soup, ground white pepper and salt.
  4. Cut the beef tenderloin into strips and mix well with chopped garlic, extra virgin sesame oil, ground white pepper and salt. Set aside.
  5. Bring the broth to a boil. Add the rice cake slices and continue to simmer until the rice cake turn soft.
  6. Ladle the steaming soup into individual serving bowl and garnish with the shredded beef, egg, spring onion and seaweed strips. Serve hot.





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