InstantPot Tteokguk (Korean Rice Cake Soup)

By Kimchimari · 60 min

Ingredients

Instructions

1. Rinse fresh rice cakes quickly, or soak frozen ones in water for 10 minutes; drain.
2. Halve the onion; keep one half whole for the broth and slice the rest thinly for later. Peel the garlic, keep 4 cloves whole for the broth and chop the rest.
3. Set the Instant Pot to Saute and add a little sesame oil. Wait until the pot is hot.
4. Add the beef chunks and brown for 3-4 minutes until the outside is nicely browned.
5. Add 5 cups water, the half onion and the 4 whole garlic cloves.
6. Close the lid, seal the valve and cook on Manual High for 13 minutes.
7. Let the pressure release naturally for 5 minutes, then release the rest of the steam through the valve.
8. Beat the egg and set aside. Chop the green onions and garlic, and slice the extra green onions.
9. Remove the beef from the broth and discard the onion and garlic. Let the beef cool, keeping the pot covered.
10. Once the beef is cool enough to handle, slice it thinly. Mix it with the chopped green onion, chopped garlic, 1/2 tsp sesame oil, 3/4 tsp soy sauce, 1/4 tsp black pepper and 1/8 tsp sugar, massaging until evenly seasoned. Set aside as a topping.
11. Uncover the pot and season the broth with 1.5 tsp soup soy sauce and 1/2 tsp sea salt, then stir.
12. Add the sliced onion and bring the broth to a boil on Saute, partly covered to speed boiling.
13. Once boiling, add the rice cakes, then the sliced green onions, and swirl in the beaten egg.
14. Stir in the remaining chopped garlic and fresh black pepper, and boil for 2-3 minutes more until the rice cakes are cooked through.
15. Serve in bowls topped with a spoonful of the seasoned beef, with extra black pepper and crushed roasted seaweed on the side.

Summarized from Kimchimari's video. Watch it for the details.

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