Korean Rice Cake Soup (Tteokguk)

Ingredients

• 10 cups water
• 1 lb beef brisket
• 2 stalks green onion (sliced into 2-inch pieces)
• 4 cloves garlic minced
• 2 tablespoon soup soy sauce
• 1/4 teaspoon black pepper
• 1 lb sliced rice cakes
• 1 tablespoon sesame oil
• 2 egg yolks
• 1 sheet seaweed (thinly sliced)
• 2 stalks green onion (thinly sliced)
• Salt to taste

Instructions

1. 1

   Bring soup to a boil. In a large pot, add water, beef, garlic, and green onion, and bring to a boil. Skim the scum off the surface. Once it reaches a boil, reduce the heat to medium, cover, and continue to cook for 30 minutes.

2. 2

   Make egg garnish. While the broth is cooking, heat 1 teaspoon of oil in a small pan over medium heat. Pour in the whisked egg yolk, then lift and tilt the pan to spread it across to form a thin crepe. Cook on both sides and transfer to a cutting board. Roll the egg and thinly slice it.

3. 3

   Slice the beef. Remove the beef and let it rest for 10 minutes before shredding into bite-sized pieces.

4. 4

   Add seasoning and rice cakes. Then add soy sauce, black pepper, sesame oil, and rice cakes. Cook the rice cakes until softened, about 3-4 minutes.

5. 5

   Serve. Garnish with the egg strips, seaweed, and green onion, and enjoy.