Kimchi Tteokguk is a flavorful Korean soup that combines the rich, spicy tang of aged kimchi with chewy rice cakes (tteok) in a savory broth. This dish is a comforting and hearty meal, often enjoyed during the winter months or as a revitalizing dish when you’re feeling under the weather. The tanginess of the kimchi infuses the broth, while the rice cakes add a soft, satisfying texture. It’s a perfect combination of spicy, sour, and umami flavors.
Ingredients:
- 1 cup aged kimchi, chopped (preferably well-fermented)
- 1/2 lb (225g) beef brisket or pork belly, thinly sliced (optional for added protein)
- 5 cups beef or vegetable broth (or water)
- 2 cups tteok (Korean rice cakes), soaked in water for 30 minutes if using dried
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes) or 1 teaspoon gochujang (Korean red pepper paste)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
- 1 egg (optional, for garnish)
- Toasted sesame seeds (for garnish)
Directions:
- Prepare the Ingredients:
If using dried rice cakes (tteok), soak them in warm water for 30 minutes before cooking. Slice the beef or pork thinly, and chop the kimchi into bite-sized pieces. - Make the Soup Base:
Heat the sesame oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until they become fragrant and the onion turns translucent, about 3-4 minutes. - Cook the Meat (Optional):
If using beef or pork, add the sliced meat to the pot and cook until it’s browned and cooked through, about 5-7 minutes. If you’re skipping the meat, you can move on to the next step. - Add Kimchi and Broth:
Stir in the chopped kimchi, and cook for 2-3 minutes to allow the flavors to meld. Then, pour in the broth (or water) and bring the soup to a boil. Reduce the heat to a simmer and cook for 10-15 minutes to allow the kimchi to fully infuse the broth with flavor. - Add Rice Cakes and Seasoning:
Add the soaked rice cakes to the pot, along with soy sauce, gochugaru (or gochujang), and sugar (if using). Stir to combine, and let the soup simmer for another 5-10 minutes until the rice cakes are soft and tender. Taste the soup and adjust the seasoning with salt and pepper, if necessary. - Optional Egg Garnish:
For an extra touch, crack an egg into the soup and let it poach in the broth for about 3-4 minutes, until the egg is set but still slightly runny. If you prefer a fully cooked egg, cook it a bit longer. - Serve:
Ladle the soup into bowls and garnish with chopped green onions, toasted sesame seeds, and a sprinkle of additional gochugaru for extra spice, if desired. Serve hot with a side of kimchi or rice for a complete meal.
Enjoy your comforting bowl of Kimchi Tteokguk!
