Korean Rice Cake Soup with Beef Recipe
A hearty yet delicate soup with thinly sliced beef and soft tteok rice cakes, often served on cooler days. The flavors are mild, more like a noodle broth than a spicy Korean stew. Perfect when you want something warming but not necessarily spicy.
This soup combines the comforting texture of chewy tteok rice cakes with tender slices of beef in a mild, aromatic broth. It’s a Korean-inspired dish that feels both light and filling, ideal for anyone who wants a warming bowl without strong spiciness.
Chef's tips
Use a good-quality, flavorful broth (homemade or from a trusted brand), because it forms the base of the entire dish. Don’t skip slicing the beef very thinly—this ensures it cooks quickly and stays tender. When adding the egg, pour slowly and stir gently to get delicate ribbons instead of big clumps.
How to serve
Serve in deep bowls, topped with green scallions and a light drizzle of sesame oil. You can add a side of kimchi, pickled radish, or a simple cucumber salad for contrast. For a more filling meal, serve with a small bowl of steamed rice and a few Korean-style side dishes (banchan).
Ingredients
- beef - 250 g
- tteok rice cakes - 300 g
- broth - 1.2 l
- garlic - 3 cloves
- soy sauce - 30 ml
- sesame oil - 10 ml
- onion - 1 piece
- onion - 2 pieces
- egg - 2 pieces
- pepper - 2 g
- salt - 3 g
Preparation
- Cover the rice cakes with cold water for about 15 minutes to soften them, then drain.
- Slice the beef into very thin slices, preferably against the grain. If the meat is tender, you can chill it lightly in the freezer for 20–30 minutes beforehand to make it easier to slice.
- Slice the yellow onion into thin strips. Finely chop the garlic. Slice the scallions, keeping the white and green parts separate.
- Heat the sesame oil in a pot over medium heat. Add the beef and fry for 2–3 minutes, stirring, until the meat turns brown but is not fully cooked through.
- Add the yellow onion, the white parts of the scallions, and the garlic. Fry for 3–4 minutes, stirring, until the onion softens and becomes slightly translucent.
- Pour in the broth, add the soy sauce, a pinch of salt, and pepper. Bring to a boil, then reduce the heat and simmer on low for about 15 minutes, until the flavors meld and the beef is tender.
- Add the drained rice cakes and cook for another 5–7 minutes, until they are soft in the center but still slightly chewy. Check from time to time by tasting one rice cake.
- Meanwhile, beat the eggs with a fork in a small bowl. When the rice cakes are almost done, gently pour the eggs into the soup in a thin stream, stirring very slowly in one direction so that thin “ribbons” of egg form.
- Cook for another 1–2 minutes, until the egg is set. Taste the soup and adjust the seasoning with salt, pepper, or a little more soy sauce if needed.
- Serve the soup hot, sprinkled with the green parts of the scallions. You can drizzle a little extra sesame oil on top for a more intense aroma.
Storage
Zupa z kluskami ryżowymi gęstnieje w lodówce, bo kluski chłoną płyn. Podgrzewaj na małym ogniu, w razie potrzeby dolewając trochę wody lub bulionu, i nie gotuj długo, żeby kluski się nie rozpadły.
