Beef & Dumpling Tteokguk
Beef & Dumpling Tteokguk
Ingredients
- 300 g sliced rice cake, (tteokguk tteok)
- 150 g beef
- 8 dumplings
- 2 eggs
- 2 packets anchovy powder, or beef bone broth
- 1 stalk spring onion
- as needed seaweed flakes, for garnish
- 1 tablespoon soup soy sauce, for beef marinade
- 1 tablespoon soup soy sauce, for rice cake seasoning
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1.5 L water
- as needed black pepper, for garnish
- as needed soup soy sauce, for adjusting seasoning
Instructions
- 1
Marinate the beef with 1 tablespoon of soup soy sauce.
⏱️ 2 min
- 2
Add 1 tablespoon of soup soy sauce to the sliced rice cakes and mix gently. Let them sit for 5-10 minutes. Do not leave for too long, as they may become too salty.
⏱️ 10 min
- 3
Beat the 2 eggs in a bowl or measuring cup until well combined.
⏱️ 1 min
- 4
Slice the spring onion. Slice the white and light green parts into thin rounds, and some of the green parts into longer strips for garnish.
⏱️ 2 min
- 5
Add 1 tablespoon of sesame oil into a pot. Add 1 tablespoon of minced garlic and stir-fry until fragrant. Then, add the marinated beef and cook on medium heat until it is almost done.
⏱️ 5 min
- 6
Wash the seasoned rice cakes. Put the washed, seasoned rice cakes into the pot with the beef and stir-fry together for 1-2 minutes to allow them to absorb the flavors.
⏱️ 2 min
- 7
Pour in about 1.5 liters of water. Add 2 packets of anchovy powder (or use beef bone broth as an alternative). Bring the mixture to a boil, then lower the heat to medium. The rice cakes will soften and float up when they are almost ready.
⏱️ 10 min
- 8
Add the 8-10 dumplings to the pot and cook for 3-4 minutes.
⏱️ 4 min
- 9
Slowly pour the beaten eggs into the soup in a circular motion.
⏱️ 1 min
- 10
Add the sliced spring onion rounds and let the soup boil once more.
⏱️ 1 min
- 11
Taste the soup and adjust with a little more soup soy sauce if needed.
⏱️ 1 min - 12
Ladle the hot soup into serving bowls. Garnish each bowl with seaweed flakes, extra sliced spring onion strips, and a dash of black pepper. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beef & Dumpling Tteokguk
- 300 g sliced rice cake, (tteokguk tteok)
- 150 g beef
- 8 dumplings
- 2 eggs
- 2 packets anchovy powder, or beef bone broth
- 1 stalk spring onion
- as needed seaweed flakes, for garnish
- 1 tablespoon soup soy sauce, for beef marinade
- 1 tablespoon soup soy sauce, for rice cake seasoning
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1.5 L water
- as needed black pepper, for garnish
- as needed soup soy sauce, for adjusting seasoning
Instructions
- 1
Marinate the beef with 1 tablespoon of soup soy sauce.
⏱️ 2 min - 2
Add 1 tablespoon of soup soy sauce to the sliced rice cakes and mix gently. Let them sit for 5-10 minutes. Do not leave for too long, as they may become too salty.
⏱️ 10 min - 3
Beat the 2 eggs in a bowl or measuring cup until well combined.
⏱️ 1 min - 4
Slice the spring onion. Slice the white and light green parts into thin rounds, and some of the green parts into longer strips for garnish.
⏱️ 2 min - 5
Add 1 tablespoon of sesame oil into a pot. Add 1 tablespoon of minced garlic and stir-fry until fragrant. Then, add the marinated beef and cook on medium heat until it is almost done.
⏱️ 5 min - 6
Wash the seasoned rice cakes. Put the washed, seasoned rice cakes into the pot with the beef and stir-fry together for 1-2 minutes to allow them to absorb the flavors.
⏱️ 2 min - 7
Pour in about 1.5 liters of water. Add 2 packets of anchovy powder (or use beef bone broth as an alternative). Bring the mixture to a boil, then lower the heat to medium. The rice cakes will soften and float up when they are almost ready.
⏱️ 10 min - 8
Add the 8-10 dumplings to the pot and cook for 3-4 minutes.
⏱️ 4 min - 9
Slowly pour the beaten eggs into the soup in a circular motion.
⏱️ 1 min - 10
Add the sliced spring onion rounds and let the soup boil once more.
⏱️ 1 min - 11
Taste the soup and adjust with a little more soup soy sauce if needed.
⏱️ 1 min - 12
Ladle the hot soup into serving bowls. Garnish each bowl with seaweed flakes, extra sliced spring onion strips, and a dash of black pepper. Serve hot.
⏱️ 3 min