TteokGuk 떡국 (Korean Rice Cake Soup)

TteokGuk 떡국 (Korean Rice Cake Soup)

Ingredients:

Beef Broth or Anchovy-Kelp Broth

3 cups Rice Cakes (Garae Tteok), sliced

6 Dumplings *optional

1/2 tsp Garlic, minced (for the soup)

1/2 tsp Asean Sesame Oil (for the the soup)

1/2 tsp Garlic minced (for beef)

1~2 tbsp Soup Soy Sauce

Salt and ground Black Pepper

1 Egg, lightly-beaten

Garnish:

1 stalk Leek, sliced diagonally

1/2 sheet Laver, shredded or crushed

roasted Sesame Seeds

Asean Sesame Oil

Beef Broth:

250 g Beef Brisket

1/2 medium Yellow Onion

2 stalks Leek

5 cloves Garlic, peeled

3 liters Water

Instructions:

Rinse the rice cakes with cold running water twice; then soak them cold water for 10~20 minutes.

Drain and set aside.

In a large pot, add-in 3 liters water, and the all the ingredients for the broth.

Cover and bring to a boil on high for 5 minutes, then reduce to medium low. Skim of scum and foam.

Let it simmer for an hour, or until beef is cooked through and is tender enough for shredding.

Remove the beef from the broth, and let cool. Discard all the vegetables.

Stir-in soup soy sauce into the broth, and season with salt and black pepper to taste.

Shred the beef into strips, and mix well with sesame oil, garlic, salt, and black pepper

Boil the broth again over medium low heat. Add-in garlic. Mix well.

Drop the dumplings if you like, and cook for 2 minutes. Stir gently so they won't stick to the bottom of the pot.

Add-in the rice cakes, and cook for 5 minutes, or until soft. Turn heat to low.

Drizzle beaten egg in a stream stir over the boiling soup before turning the heat off.

Ladle the steaming soup into individual bowls, and garnish with shredded beef, sliced leeks, shredded laver, and some sesame seeds; add a few drops of sesame oil (optional) before serving.

Serve and Enjoy!!