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Soup (beef tteokguk) ｜백종원 Recipe transcription by PAIK JONG WON

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백종원 PAIK JONG WON

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Ingredients

水 : 1,5L
トックク用餅 : 400g
牛肉 : 115g
長ねぎ : 53g
薄口醤油 : 大さじ2
いわしの魚醤 : 大さじ1
食塩 : 大さじ1
おろしニンニク : 大さじ1/2
ごま油 : 大さじ1
beaten egg : 1 piece
きざみのり : 少々
コショウ : 少々

Time required

20minutes

Procedure

1) make preparations 01:36
Soak the rice cakes for tteokguk in water.
2) stew 01:50
Cut the beef into bite-sized pieces.
Heat sesame oil in a frying pan.
Fry the beef over medium heat until the fat is translucent.
While frying, cut the green onions into thin slices.
Add the sardine fish sauce to the beef and stir-fry.
Add water and simmer.
Once it boils, lower the heat and add the tteokguk rice cakes.
Add light soy sauce, salt, and grated garlic and simmer until the mochi is soft.
Pour in the beaten egg.
Add half of the green onions and mix.
3) Serve 05:19
Serve in a bowl, sprinkle with the remaining green onion, chopped nori, and pepper.

Point

・The traditional recipe for tteokguk is time-consuming, but it is easy to make without soup stock.
・If you use lean beef, it will be tough, so it is best to use beef shoulder loin.
・If you add sardine fish sauce when frying beef, it will soak into the beef, bringing out its aroma and making it more delicious.
・You can add beef seasoning if you like.