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5 Minute Tteokguk (with Sagol Yuksu)
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5 from 2 votes

5-minute Tteokguk (using Sagol Yuksu)


Sagol Tteokguk

  • 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)


Sagol Tteokguk

  • 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!