Tteokguk (Beef and Rice Cake Soup with Egg Ribbons)
Inspired by techniques from Bon Appétit.
A clear, gingery beef broth simmered with brisket until tender, then finished with sliced Korean rice cakes, tender mooli and thinly sliced beef. Each bowl is topped with ribbons of thin omelette, spring onion greens and fine chilli threads.
Always check the labels of the products you use.
Method
- 1
Brown the beef. Cut the beef into 4 cm pieces. Heat the sesame oil and 1 tbsp sunflower oil in a large saucepan over medium-high heat. Add the beef, season with ½ tsp salt and cook, turning now and then, for 8-12 min, until browned all over.
- 2
Prepare the spring onions. Meanwhile, separate the spring onion whites from the greens. Roughly chop the whites; thinly slice the greens and keep them for serving.
- 3
Simmer the broth. Lightly crush the ginger with the flat of a knife. Add it to the pan with the garlic, spring onion whites and 3.8 litres cold water and bring to the boil. Turn down and simmer, skimming off any foam, until the beef is tender: 60-75 min for braising steak, up to 2 hours for brisket. Lift out the beef with a slotted spoon, then remove and discard the ginger and spring onion whites.
- 4
Cook the radish. Add the radish and simmer for 12-15 min, until tender but still holding its shape.
- 5
Make the egg ribbons. Meanwhile, heat 1 tsp oil in a medium non-stick frying pan over medium heat. Whisk the eggs with a large pinch of salt. Pour in half and swirl to coat the pan, then cook undisturbed for about 2 min, until just set. Loosen with a spatula, flip and cook for about 1 min more, until fully set. Slide onto a board, fold in half and cool, then slice into 5 mm ribbons. Repeat with the remaining oil and egg.
- 6
Finish the soup. Slice the beef as thinly as you can and return it to the pan with the rice cakes. Cook for about 5 min, until the rice cakes are soft. Stir in the fish sauce, then season with about 1½ tsp salt and a few grinds of pepper, to taste.
- 7
Serve. Ladle into bowls and top with the egg ribbons, spring onion greens and chilli threads, if using.
Storage
The soup (without rice cakes and garnishes) keeps in the fridge for up to 2 days; reheat until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
23.4 g protein for 258 kcal = 9.1 g per 100 kcal, so protein gives about 36% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan or stockpot
- chopping board
- sharp knife
- slotted spoon
- ladle
- medium non-stick frying pan
- medium bowl
- whisk
- heatproof spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 23.4 g |
| Carbohydrate | 18.4 g |
| of which sugars | 1.7 g |
| of which free sugars | 0 g |
| Fat | 9.5 g |
| of which saturates | 2.5 g |
| Fibre | 1.1 g |
| Salt | 2.07 g |
Protein per 100 kcal
9.1 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
