Tteokguk

Ingredients

Instructions

1. 1

   If the rice cakes are firm or refrigerated, soak them in cold water for 10 minutes while you prepare the rest. Thinly slice the spring onion, mince the garlic, cut the nori into fine strips, and beat the egg until smooth.

2. 2

   Heat a medium pot over medium heat. Add the sesame oil, then the sliced beef and minced garlic. Stir-fry for 1-2 minutes until the beef loses its raw colour and the garlic smells fragrant; do not brown the garlic deeply or it can taste bitter.

3. 3

   Pour in the beef broth and add 15 ml soy sauce. Bring to a boil, then reduce to a gentle simmer for 5 minutes, skimming off any foam for a clearer soup.

4. 4

   Drain the rice cakes if soaked, then add them to the simmering broth. Cook for 4-5 minutes, stirring once or twice so they do not stick, until the slices turn soft and slightly translucent but still pleasantly chewy.

5. 5

   Slowly drizzle in the beaten egg in a thin stream while gently stirring the soup to create soft ribbons. Season with the remaining 10 ml soy sauce, salt, and black pepper. Simmer for 30-60 seconds, just until the egg is set.

6. 6

   Ladle the soup into bowls and finish with spring onion and nori on top. Serve immediately while the rice cakes are tender and the broth is hot and clear.

Nutrition per serving

Notes

• •For the best texture, use fresh or refrigerated tteokguk tteok; if using frozen, soak a little longer until the slices separate.
• •A clear soup depends on gentle simmering rather than a hard boil after the broth is added.
• •You can whisk a pinch of salt into the egg for more even seasoning, but keep the broth lightly seasoned first because soy sauce and beef broth vary in saltiness.
• •Traditionally, tteokguk is served on Seollal (Korean New Year), often with additional garnishes such as julienned egg omelette or extra beef strips.

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