Lee Hye-jung's Tteokguk

Name: Lee Hye-jung's Tteokguk
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200g tteokguk rice cakes; 120g ground beef; 2 tbsp Jin-ganjang; 1/2 tsp sugar; 1 tsp minced garlic; a pinch of ground black pepper; 1 tsp sesame oil; 1 egg; 1/2 large green onion; 1 tbsp soup soy sauce

A clean and chewy tteokguk made by separately stir-frying beef garnish and soaking the rice cakes in cold water for a pleasantly firm texture

20 min Difficulty Easy Soups & stews

Main ingredients

tteokguk rice cakes ground beef Jin-ganjang minced garlic sesame oil egg large green onion soup soy sauce

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tteokguk rice cakes ground beef Jin-ganjang minced garlic sesame oil egg large green onion soup soy sauce

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Quick recipe

Cooking tips

Soaking the tteokguk rice cakes in cold or ice water before boiling prevents them from swelling and keeps them chewy.
The beef garnish should be stir-fried thoroughly over low heat without burning to avoid any gamey smell.
Adding the green onion last after pouring in the egg keeps the broth from becoming sticky and ensures a clean taste.

Recommended for

Those who prefer a clean and mild tteokguk without bone broth.
Those who want the rice cakes to stay chewy and not turn mushy.
Those who want to make a simple one-bowl meal for holidays or everyday dining.

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Lee Hye-jung's Tteokguk

Main ingredients

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