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Korean Rice Cake Soup (Tteokguk) As Made By Jasmine

Celebrate Lunar New Year with Jasmine’s favorite Korean rice cake soup. Rich anchovy broth paired with thinly sliced beef and chewy rice cakes makes for a comforting dish that’s perfect for ringing in the new year!

Tasty Team
February 10, 2021
Korean Rice Cake Soup (Tteokguk) As Made By Jasmine
Total Time

3 hr 35 min

3 hr 35 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Total Time

3 hr 35 min

3 hr 35 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Ingredients

for 1 serving

  • ¼ cup dried anchovies (55 g)
  • 4 cups water (1 L), room temperature, plus more for soaking rice cakes
  • 2 cups rice cake (140 g), store-bought or pre-made
  • ¼ lb beef flank (110 g), or brisket, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce
  • ½ teaspoon fish sauce
  • 2 green onions, sliced
  • 1 teaspoon sesame oil, toasted
  • 1 large egg
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon black pepper, plus more to taste
  • 1 teaspoon olive oil
  • 1 sheet roasted nori, thinly sliced for garnish

Nutrition Info

  • Calories 1251
  • Fat 33g
  • Carbs 164g
  • Fiber 9g
  • Sugar 2g
  • Protein 69g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine the anchovies and 4 cups of water. Soak for 3 hours at room temperature.
  2. In a separate medium bowl, combine the rice cakes with enough water to cover by 1 inch. Soak for 30 minutes at room temperature, then drain.
  3. Strain the anchovy soaking liquid into a medium pot, discarding the anchovies. Bring to a boil over medium heat. Add the beef and garlic and cook for 20 minutes, until the beef is tender and cooked through.
  4. Add the rice cakes, soy sauce, and fish sauce. Return to a boil and cook for 10 minutes, until the rice cakes float to the surface.
  5. Remove the pot from the heat and stir in the scallions, sesame oil, and black pepper to taste.
  6. In a small bowl, whisk together the egg, garlic salt, and black pepper.
  7. In a medium pan, heat the olive oil over medium-high heat until shimmering. Add the egg and tilt the pan to spread in a thin, even layer. Cook until the egg is no longer runny on top, 2–3 minutes, then flip and cook for another minute, until set. Transfer the egg to a cutting board, fold over itself in thirds, and thinly slice crosswise.
  8. Ladle the hot soup into bowls and top with the egg ribbons and thinly sliced nori.
  9. Enjoy!

Ingredients

for 1 serving

  • ¼ cup dried anchovies (55 g)
  • 4 cups water (1 L), room temperature, plus more for soaking rice cakes
  • 2 cups rice cake (140 g), store-bought or pre-made
  • ¼ lb beef flank (110 g), or brisket, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce
  • ½ teaspoon fish sauce
  • 2 green onions, sliced
  • 1 teaspoon sesame oil, toasted
  • 1 large egg
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon black pepper, plus more to taste
  • 1 teaspoon olive oil
  • 1 sheet roasted nori, thinly sliced for garnish

Nutrition Info

  • Calories 1251
  • Fat 33g
  • Carbs 164g
  • Fiber 9g
  • Sugar 2g
  • Protein 69g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine the anchovies and 4 cups of water. Soak for 3 hours at room temperature.
  2. In a separate medium bowl, combine the rice cakes with enough water to cover by 1 inch. Soak for 30 minutes at room temperature, then drain.
  3. Strain the anchovy soaking liquid into a medium pot, discarding the anchovies. Bring to a boil over medium heat. Add the beef and garlic and cook for 20 minutes, until the beef is tender and cooked through.
  4. Add the rice cakes, soy sauce, and fish sauce. Return to a boil and cook for 10 minutes, until the rice cakes float to the surface.
  5. Remove the pot from the heat and stir in the scallions, sesame oil, and black pepper to taste.
  6. In a small bowl, whisk together the egg, garlic salt, and black pepper.
  7. In a medium pan, heat the olive oil over medium-high heat until shimmering. Add the egg and tilt the pan to spread in a thin, even layer. Cook until the egg is no longer runny on top, 2–3 minutes, then flip and cook for another minute, until set. Transfer the egg to a cutting board, fold over itself in thirds, and thinly slice crosswise.
  8. Ladle the hot soup into bowls and top with the egg ribbons and thinly sliced nori.
  9. Enjoy!

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