Tteokguk (Rice Cake Soup)
A traditional Korean soup eaten during the celebration of the Korean New Year. Consists of a clear broth with sliced rice cakes.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Tteokguk (Rice Cake Soup) to your week, check it against your household's allergens, and build the shopping list automatically.