Good luck beef and Korean rice cake soup recipe (Tteokguk)

Ingredients for Good luck beef and Korean rice cake soup (Tteokguk)

• 680 g minced beef brisket, fat trimmed

• 5 ml toasted sesame oil

• 30 ml vegetable oil

• kosher salt, to taste

• 4 spring onions, chopped

• 1 piece ginger (7.5 cm), peeled, chopped

• 4 garlic cloves, finely grated

• 100 g Korean radish, peeled, quartered lengthwise, sliced crosswise

• 4 large eggs

• 225–280 g Korean rice cakes (tteok), sliced

• 10 ml fish sauce

• freshly ground black pepper, to taste

• Korean red chile threads (optional)

How to make Good luck beef and Korean rice cake soup (Tteokguk)

1. Cut the meat into 4 cm pieces.

2. Heat sesame oil and 15 ml vegetable oil in a large pot over medium-high heat.

3. Add the meat and season with salt. Cook, turning occasionally, until browned on all sides, about 8–12 minutes.

4. Meanwhile, separate the scallion whites from the greens and coarsely chop the whites; set aside. Thinly slice the scallion greens and set aside separately for serving.

5. Using a flat-bottomed mug or the side of a chef’s knife, lightly smash the ginger. Add it to the pot along with the garlic, reserved scallion whites, and 4 L of cold water. Bring to a boil.

6. Reduce the heat and simmer, skimming any foam from the surface, until the meat is tender: 60–75 minutes if using stew meat, or up to 2 hours if using brisket.

7. Transfer the meat to a plate using a slotted spoon, then scoop out the ginger and scallion whites and discard.

8. Add the Korean radish to the pot and simmer until tender but still holding its shape, about 12–15 minutes.

9. Meanwhile, heat 5 ml vegetable oil in a medium non-stick frying pan over medium heat.

10. Whisk the eggs in a medium bowl and season with a large pinch of salt. Pour half of the eggs into the centre of the frying pan and quickly swirl the pan to distribute evenly.

11. Cook the eggs undisturbed until just set, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until the other side is just set, about 1 minute.

12. Slide the egg crepe onto a cutting board, fold it in half, and let it cool. Slice into 0.5 cm thick ribbons. Repeat with the remaining eggs and 5 ml vegetable oil.

13. Slice the beef as thinly as possible and return it to the pot; add the rice cakes. Cook until the rice cakes are soft, about 5 minutes.

14. Stir in the fish sauce and taste the soup, adjusting seasoning with more salt and a few grinds of pepper as needed.

15. Ladle the soup into bowls and top with sliced egg, reserved scallion greens, and chile threads if using.

16. The soup (without garnishes) can be made up to 2 days in advance. Let cool, cover, and chill. Reheat over medium heat before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.