Korean
Classic Beef Tteokguk
55-60
Mins
4
Serves
490
Kcal
- •1 pack (500g) Tiger Tiger Sliced Rice Cake
- •200g beef brisket or sirloin, thinly sliced
- •8 cups (1.8L) beef stock (or water + 1 beef stock cube)
- •4 garlic cloves, finely minced
- •2 tablespoons soy sauce
- •1 tablespoon sesame oil
- •1 teaspoon salt (to taste)
- •½ teaspoon ground black pepper
- •2 large eggs
- •2 spring onions, thinly sliced on the diagonal
- •2 sheets roasted seaweed (gim/nori), cut into thin strips
- •1 teaspoon toasted sesame seeds, to garnish
- •1 teaspoon vegetable oil (for egg garnish)
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Soak Rice Cakes: Place the Tiger Tiger Sliced Rice Cakes in a bowl of cold water and soak for 20-30 minutes to soften. Drain just before adding to the soup.
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Sauté the Beef: Heat the sesame oil in a large pot over medium heat. Add the sliced beef and minced garlic, sauté for 2-3 minutes until the beef changes colour and becomes fragrant.
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Build the Broth: Pour in 8 cups of beef stock and add the soy sauce. Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam that rises to the surface. Simmer for 10-15 minutes.
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Make Egg Garnish (Jidan): Separate the egg yolks from the whites and lightly beat each in separate bowls. Heat a non-stick pan with a touch of oil over low heat. Cook the yolk mixture as a thin omelette (1-2 minutes), then repeat with the whites. Roll each up and slice into thin ribbons.
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Cook Rice Cakes: Add the drained Tiger Tiger Sliced Rice Cakes to the simmering broth. Cook for 5-7 minutes until soft, chewy, and floating to the surface.
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Season & Finish: Taste and adjust with salt and pepper. The broth should be clean, beefy, and lightly savoury.
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Serve: Ladle into bowls and top with egg jidan ribbons, sliced spring onions, seaweed strips, and a sprinkle of toasted sesame seeds.