Bowl of Rice Cake Soup with Beef
(click to enlarge)

Rice Cake Soup with Beef


Korea   -   Sagol-tteokguk
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
**
1 hrs
Yes		 An interesting Korean soup, including its own rice in the form of Rice Cake Ovals. It can serve as a soup course, lunch, or light main dish.

1
8
3
5
1
1/4
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ar
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ar
#
oz

c
t
t
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Rice Cakes (1)  
Beef, lean
Scallions (2)
Beef Broth (3)
Salt
Pepper, black
-- Garnish
Egg Strips (4)
-- Serve With
Kimchi (opt)
Do Ahead   -   (varies)
  1. Thaw and/or soak RICE CAKES as needed - for details see our Rice Cakes page.
  2. IF using: Make Egg Strip Garnish
Prep   -   (15 min)
  1. If Rice Cakes are sticks, slice thin into disks or ovals.
  2. Slice BEEF thin and cut into very narrow strips 1 to 1-1/2 inch long.
  3. In a small saucepan, add Beef and water to cover well. Place over high heat, and when it comes to a boil, strain out Beef and rinse well. This is to keep your soup clear.
  4. Cut SCALLIONS into 1 inch lengths, or DAEPA about 1/2 Inch.
Run   -   (45 min)
  1. In sauce pan large enough for the recipe, pour in Beef Broth and stir in Beef. Bring to a boil, then cover and reduce to a simmer for about 45 minutes or until Beef is tender.
  2. Stir in Rice Cake and bring back to a simmer. Simmer covered another 10 minutes until the slices are softened and start to float. Beyond 5 minutes they won't get much more tender, but they will start thickening the soup, so basically, simmer as long as you think gives you the desired thickness.
  3. Stir in Salt and Pepper, then Scallions / Daepa simmer another 2 minutes or so.
  4. Serve hot with Kimchi on the side (if desired).
NOTES:

  1. Rice Cakes:

      Preferably, these will be fresh cylinders from a Korean or other Asian market, but semi-dry can be used. For details of cooking the various forms, see our Rice Cakes page.

  2. Scallions:

      The pattern recipe called for "1/2 Daepa or 3 Scallions". Daepa, or Dae-pa are giant Scallions popular in China and Korea. I happened to have them on hand, so that's what I used in the photo example. For details see our Onions, Leeks, Shallots, Garlic, etc. page.

  3. Beef Broth / Stock:

      This is a simple soup, so much depends on the quality and flavor of the Beef Broth or Stock. It should be fairly clear.

  4. Egg Strip Garnish:

      This is a very common garnish in Korea, and very easy to make by our recipe Egg Strip Garnish. It can be made well ahead and refrigerated.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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