Korean Tteokkuk (Rice Cake Soup)
Ingredientsfor 2
380
Cal
22g
Protein
52g
Carbs
10g
Fat
- 11 lb oval rice cakes (tteok), fresh or soaked
- 26 cups anchovy and kelp broth (or chicken broth)
- 38 oz beef brisket or beef, thinly sliced
- 43 tablespoons soy sauce
- 51 tablespoon sesame oil
- 64 cloves garlic, minced
- 72 eggs, beaten
- 83 sheets gim (roasted nori), cut into thin strips
- 92 green onions, sliced
- 10White pepper to taste
- 11Salt to taste
Instructions
- 1
Make anchovy broth: simmer dried anchovies and kelp in 8 cups water for 20 minutes. Strain, season with soy sauce and salt. The broth should be clear, light, and savory with a subtle seafood quality.
- 2
Marinate sliced beef in 1 tablespoon soy sauce, sesame oil, garlic, and a pinch of pepper. Sauté beef in the pot for 3–4 minutes until cooked through, then add the broth.
- 3
Bring broth to a boil. Add rice cakes and cook 5–7 minutes, stirring occasionally, until the rice cakes are very tender and the broth becomes slightly thickened and milky-starchy.
- 4
Season with remaining soy sauce and white pepper. While the soup is simmering, pour beaten eggs in a thin stream while stirring in slow circles — they form delicate egg ribbons. Let cook 30 seconds.
- 5
Ladle into bowls. Top with nori strips, green onions, and a drizzle of sesame oil. Tteokkuk is traditionally eaten on Korean New Year (Seollal) as eating the rice cake soup means aging one year.