← Nouns Cooking · Korean

Ingredients

• 600 g sliced oval rice cakes (tteokguk tteok)
• 250 g beef brisket or chuck, thinly sliced
• 2 tbsp soup soy sauce (gukganjang), divided
• 3 cloves Garlic, minced
• 1 tsp Toasted sesame oil
• 2 l Water
• ½ Onion
• 2 Eggs
• 1 tsp Vegetable oil
• 2 Spring onion, sliced
• 1 sheet roasted seaweed (gim), crumbled or cut into strips
• salt and black pepper, to taste

Method

1. Soak the rice cakes in cold water for 20 min, then drain. Mix the beef with 1 tbsp of the soy sauce, the garlic and the sesame oil.
2. Brown the beef in a large pot over medium-high heat for 2 min. Add the water and onion, bring to the boil and skim off any foam. Simmer for 20 min.
3. Meanwhile beat the eggs with a pinch of salt. Wipe a frying pan with the oil and cook the egg over low heat as a thin omelette, about 1 minute each side. Roll it up and slice into thin ribbons.
4. Lift the onion out of the broth and season with the rest of the soy sauce and salt.
5. Add the rice cakes and boil for 3–5 min, until they float and turn soft and chewy. Do not overcook or they go mushy.
6. Ladle into bowls and top with egg ribbons, spring onion, seaweed and a pinch of pepper.

Tips

• Eating a bowl on New Year’s Day is said to make you one year older.
• Add a handful of frozen mandu with the rice cakes for tteok-manduguk.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari Beyond Kimchee