Ingredients

How to make it

  • 1.Make the stock by cutting the beef into thin strips and boiling them in a large pot. Simmer on medium-low heat and skim off any foam or scum using a fine mesh sieve or strainer. Adding half an onion and some garlic cloves for the stock is optional. Adjust heat as necessary to maintain a simmer cooking for 15~20 minutes.
  • 2.Meanwhile, rinse the rice cake slices in cold water and drain well.
  • 3.Stir in the rice cake slices and the 2 tablespoons soup soy sauce. Boil gently about 8~10 minutes or until the rice cake slices start to float. Season with a little salt and pepper. When rice cakes are almost cooked, include the scallion slices and beaten egg.
  • 4.Make the garnish ingredients by separating the egg whites and yolks. In a non-stick pan or skillet, add olive oil and fry them in olive oil into a thin sheet; transfer to cutting board and cut into thin strips. Toast gim (seaweed) sheets over heat until crispy; cut into thin strips.
  • 5.Ladle the soup into bowls, dividing the rice cake slices evenly. For each serving, place a nice handful of the fried egg white, yolks, and seaweed strips.
  • 6.Eat hot otherwise the rice cakes will "booluh," or get soggy.
  • *Most Koreans include mandu (dumplings) with tteokguk to make it heartier. If doing so, simply add them in the broth a few minutes before the rice cakes. These ingredients are available at Korean grocers and supermarkets with well-stocked Asian food sections.

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