TTeokguk (rice cake soup)
Prep time: 20 minutes
Cook time: 1 hour, 30 minutes
-10 cups water
-8oz beef brisket, cut into 1 1/2 inch
-4 garlic cloves, peeled and left whole
-3 stalks green onions, white and green parts
-1/2 medium onion
-1 1/2 tbsp korean soup soy sauce (or regular soy sauce)
-1 tbsp sesame oil
-salt and ground pepper to taste
*For the soup:
-1 lb sliced rice cakes (tteok)
-1 garlic clove, minced
-1 tsp sesame oil
-2 sheets roasted seaweed, cut
-2 large eggs, whites and yolks separated
-1/4 tsp ground pepper
-green onion, thinly sliced
Rinse the beef cubes in cold water and drain. In a large pot, add the 10 cups water, beef, garlic cloves, and green onions over high heat. Once boiling, reduce to a simmer, cover and cook until the meat is tender, about 1 hour. Skim off and discard any foam that develops on the surface.
While the meat simmers, place the rice cakes in a large bowl and cover with cold water. Allow to soak for 30 minutes and drain.
Separate the egg yolks and whites into 2 separate bowls. Very lightly grease the skillet with oil and place over medium low heat. Lightly beat the egg yolks until smooth. Once the skillet is thoroughly heated, remove from heat. Immediately add the egg yolks and tilt to create a thin, even layer. Remove to a cutting board. Grease the skillet again, repeat the process with the egg white. Thinly slice into strips and set aside.
Once the beef is tender, strain the broth and place back over medium heat. Shred the beef pieces and place into a small bowl. Season the shredded beef with the minced garlic, 1 tsp sesame oil, and black pepper. Set aside. Season the broth with the soup soy sauce and sesame oil. Add salt and ground pepper to taste. Once boiling, add the drained rice cakes and cook, stirring occasionally, until softened, about 8 minutes.
Divide the soup among individual bowls. Top with the seasoned beef, crumbled seaweed, eggs strips and green onion. Serve immediately and enjoy!