Instant Pot Tteok Guk (Rice Cake Soup)
Korean Rice Cake soup (tteok guk) that's done simply in the Instant Pot. And it tastes just as good or if not better than the regular stove top method so enjoy!
- Prep time
- 5 min
- Cook time
- 23 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb tteokguk tteok ((sliced oval rice cakes for soup))
- 1/2 lb beef stew meat
- 5 cups water
- 1 tsp sesame oil
- 1/2 onion
- 1.5 tsp Guk Ganjang (Soup soy sauce)
- 1/2 tsp sea salt
- 4 garlic cloves
- 1/2 tsp sesame oil
- 3/4 tsp soy sauce (Jin Ganjang)
- 2 green onions ((chopped))
- 1 tsp garlic ((chopped))
- 1/8 tsp sugar
- 1/4 tsp black pepper
- 1/4 onion ((sliced))
- 1 Tbsp garlic ((chopped))
- 1 egg
- 2 green onions ((sliced))
- 2 Tbsp roasted seaweed (gim) ((crumbled or thinly sliced))
Instructions
- 1
If using frozen rice cakes, soak in water for 10 minutes and drain. If using fresh rice cakes, just quickly rinse with water and drain.
- 2
Cut onion into halves and use 1/2 onion (not cut) for 5 cups of water in the beef broth. Slice remaining onion into thin slices to be added later and cooked with the rice cakes. Peel garlic cloves and use some of them whole for broth and chop remaining.
- 3
Make Beef Broth
- 4
Turn Instant Pot on to Saute function and drizzle some sesame oil. Wait a couple minutes until you can feel the heat when you put your hand over the top.
- 5
Add the chunks of stew beef into the hot pot. It should sizzle when you add the meat. Cook for 3-4 minutes until the outside is nicely browned.
- 6
Add water. Add onion and garlic cloves. 1/2 onion, 4 cloves for 5 cups water.
- 7
Close lid, seal valve and turn on Manual High for 13 min.
- 8
When Instant Pot is done cooking, let it sit (Natural Release) for 5 min. (NR 5 min)
- 9
Turn Instant Pot valve knob to Steaming and release steam. (Quick Release).
- 10
Prepare Ingredients
- 11
While the beef broth is cooking, whip 1 egg. Set aside.
- 12
Chop green onions and garlic. Slice onions and more green onions. Set aside.
- 13
Season Beef Topping
- 14
When the pressure has fully released, open the lid. Take out cooked beef, onion and garlic from the broth. Discard garlic and onion. Let beef pieces cool. Keep Instant Pot covered with a glass lid or with its own lid until you are ready to cook.
- 15
Once beef is cool to touch, slice thin into smaller pieces. In a bowl, add beef and season with chopped green onions and garlic, sesame oil, soy sauce (jin ganjang), black pepper and sugar. Massage the beef with your hands so the seasoning is evenly distributed throughout the beef. Set aside - this will be a topping at serving time.
- 16
Put It Together
- 17
Uncover Instant Pot, season beef broth with Guk Ganjang (Soy Sauce for Soup) and salt. Stir.
- 18
Add sliced onions to pot. Turn on Saute function and bring broth to boil. Cover with a glass lid or just roughly cover but not lock with the lid - in order to boil quicker.
- 19
Once the broth starts boiling, you are ready to add the Tteokguk Tteok (rice cakes)! Add the rice cakes.
- 20
Then add sliced green onions, and swirl in the beaten egg. Finish with some more chopped garlic and fresh black pepper. Tteokguk should be ready once it has boiled for 2-3 minutes with everything added.
- 21
Serve rice cake soup in a bowl. Top it with a spoonful of the seasoned beef slices. Provide some extra fresh black pepper and crush some toasted gim (seaweed) on the table for people to add. Get some nice kimchi (see my video how I eat it) and wow! Enjoy!!