Jung Ho-young's Brown Butter Tteokguk
A rich and savory tteokguk simmered in beef bone broth, enhanced with aromatic brown butter for a deep, umami-rich flavor reminiscent of French cuisine.
Ingredients needed 2 servings
Recipe
Cooking tips
- Be careful not to burn the butter—adjust the heat as soon as foam begins to form, and monitor the color closely to achieve the desired brown hue.
- Store leftover brown butter after cooling; it can be refrigerated and used later on toast, pasta, steak, and other dishes.
- To fully appreciate the butter’s delicate flavor, avoid strong garnishes like sesame oil or kelp powder.
Recommended for
- Those seeking a unique and sophisticated twist on the usual plain tteokguk.
- Fans of the deep, savory combination of beef bone broth and butter.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Maeil Matna Sweet Potato Hash Browns
- Maeil Matna Cheese Hash Brown
- Okjubu's Shanghai Butter Rice Cake
- Striker Chef's Oven-Roasted Tomato Soup and Burrata Salad
- Kim Milan's Chicken Crown with Peperonata
- Fabri's Squid Crown Steak
- Solo Cooking God's Beef and Shiitake Mushroom Tteokguk
- Sung Si-kyung's Beef Bone Broth Tteokguk
- This Man's Cook Anchovy Broth Tteokguk
- Kim Dae-seok's Shrimp Tteokguk
