Tteokguk (Rice Cake Soup)

Name: Tteokguk (Rice Cake Soup)
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g sliced oval rice cakes (soaked in cold water for 20 mins); 200g beef brisket; 8 cups water; 1 tbsp soup soy sauce (guk-ganjang); 1 tsp minced garlic; 2 eggs (yolks and whites separated and pan-fried into thin sheets); 1 scallion (chopped); 1 sheet roasted seaweed (crumbled)

A traditional Korean soup eaten during the celebration of the Korean New Year. Consists of a clear broth with sliced rice cakes.

40 minutes

Serves 4

Breakfast/Lunch

Contains common allergens

Egg Soy Wheat

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Instructions

6 steps

1
Submerge the beef brisket in 8 cups of water and bring to a boil. Skim off any brown foam, reduce heat to low, cover, and simmer for 30 minutes to create a clear, flavorful broth.

2
Remove the brisket, let it cool slightly, then shred the meat by hand. Toss the shredded meat with a pinch of salt, sesame oil, and minced garlic.
3
Bring the clear broth back to a rolling boil and season with soup soy sauce and a pinch of salt to taste.
4
Drain the soaked rice cakes and carefully drop them into the boiling broth.
5
Cook for 3-5 minutes. The soup is ready exactly when the rice cakes become soft, chewy, and float to the surface.
6
Ladle the hot soup into bowls. Top gracefully with the seasoned shredded beef, diamond-cut egg sheets (jidan), chopped scallions, and crumbled roasted seaweed.

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