Photograph of the finished Tteokguk

Korea · Canh bánh gạo ngày Tết

Tteokguk

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tteok rice cakes Tteok rice cakes 600 g
  • Photograph of Beef Beef 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nori seaweed Nori seaweed 8 g
  • Photograph of Garlic Garlic 12 g
  • Photograph of Soy sauce Soy sauce 32 ml
  • Photograph of Spring onion Spring onion 32 g
  • Photograph of Beef bones Beef bones 400 g

Method

  1. 1 Soak the sliced rice cakes in cold water for 30 minutes to soften them.
  2. 2 Simmer beef bones in water for 40 minutes, skimming off the foam continuously to keep the broth clear.
  3. 3 Sauté the thinly sliced beef with garlic and soy sauce for 3 minutes, then add it to the broth.
  4. 4 Drop the rice cakes into the pot and cook for 5 minutes until they float to the surface and become soft and chewy.
  5. 5 Thinly slice the omelet into strips and sprinkle them over the bowl along with the shredded seaweed and green onions.

With an appliance

  • Pressure cooker 35 min

    Replace step 2: cook the beef bones under high pressure for 12 minutes, then let them rest naturally for 10 minutes; this reduces the cooking time to approximately 18 minutes, resulting in a rich, flavorful broth without the need for constant skimming. In step 4, continue cooking the rice cakes with the lid open for 5 minutes to prevent sticking.

Start cooking