Sagol Yuksu. In Korea, Sagol means beef leg. Yuksu means broth. Together, it is beef leg bone broth. Sagol Yuksu is sold in individual packets at most Korean supermarkets. Purchase a few bags and store it in your pantry or refrigerator. And next time you're craving a comforting bowl of soup, put it to use! Today, I'll teach you how to make Tteokguk (rice cake soup) in under 5 minutes. We'll toss-in some fat dumplings to make it extra tasty. It's hands-down my favorite Tteokguk recipe!
This recipe is super simple - so whip it up anytime. I'll leave a few cooking notes:
- The recipe will make enough for 2 people
- If you don't have Tteok, use only dumplings - tastes just as good.
- If you're vegetarian - you can skip the beef
- If you see that the soup has reduced by too much, simply add more sagol yuksu. Add a touch more of minced garlic and salt.
If you like this recipe, I'll show you how to make Seolleongtang too with Sagol Yuksu!
Good night ya'll! 🙌
- 2 cups of Sagol Yuksu
- 2 handfuls of Rice cakes (tteok)
- 150 grams of Minced Beef
- 4 Dumplings
- 1 stalk of Spring Onion (length of forearm)
- A drizzle of Sesame Oil (for cooking beef)
- 2 cloves of Garlic
- ½ Tablespoon of Salt
- Few sprinkles of Crumbled Seaweed Flakes (optional, garnish)
- Few shakes of Black pepper (optional, garnish)
- Thaw your frozen Tteok in warm water. (This will help them cook faster later)
- Chop the spring onion stalk into thin pieces. Place them into a mixing bowl. Break two eggs in. Now slightly mix the egg into the spring onion pieces (don't over-mix it).
- Place a large pot on medium-high heat. Add a drizzle of sesame oil. Throw in the meat pieces and stir-fry until the outside turns slightly brown. Now add in the Sagol Yuksu (2 cups).
- Once the broth comes to boil, use a soup ladle to remove the scum at the surface. Now drain the water out from the soaking Tteok. Add the soft Tteok into the boiling broth. Then add-in your frozen dumplings.
- Add minced garlic (2 cloves worth) into the broth. Then add the salt (½ Tablespoon). Let it all boil for 2 minutes.
- Now carefully add in your beaten egg mixture around the pot. Immediately, stir the eggs around in the pot with a pair of chopsticks... so it breaks into small pieces. Let everything cook for another 1 minute. Turn off heat!
- Plate and garnish with a pinch of diced spring onion, crumbled seaweed flakes, and black pepper. Bon Appetit!
Kylie Dall says
Hey guys! Keep the great recipes rolling!
I noticed that in the recipe instructions it doesn’t say when to add the egg/spring onion mix. Just FYI.
Keep the great recipes coming. I’m loving everything and think I’m now the whitest honorary Korean ever! Xx
Hey Kylie! Thanks for letting me know - just updated it with the missing part. Glad you enjoyed the recipe - and welcome to the K-Food Club heh!