Happy New Year! Tteokguk (Korena rice cake soup) is our new year’s food. What's yours? 🥳

By Seonkyoung Longest · 90 min

Ingredients

Instructions

1. Separate the egg whites and yolks into two bowls and season each with a pinch of salt. Mix gently to avoid bubbles.
2. Heat a nonstick skillet over low heat with a dash of cooking oil, then wipe it with a paper towel so the oil coats the pan evenly.
3. Pour in the egg white mixture to make a thin omelet. When the surface sets, flip it and cook another 30 seconds to 1 minute. Remove and let cool. Repeat with the yolk mixture.
4. Roll each omelet and slice thinly into strips. Set aside.
5. Put the green onions, garlic, dried kelp, beef and water in a large pot. Cover and bring to a boil over high heat. Remove the kelp and skim foam from the surface as needed.
6. When the broth looks clear, cover, reduce heat to medium and simmer for 30 minutes.
7. Remove the beef and set aside. Discard all remaining solids from the pot. Season the broth with salt and soy sauce, cover and keep warm.
8. Finely chop the beef and season it with soy sauce, sugar, sesame oil, black pepper, crushed sesame seeds, garlic and green onion. Mix well by hand and set aside.
9. Raise heat to high and add the rice cakes to the broth. Stir until it boils, then cook 2 to 3 minutes until the rice cakes are soft, stirring often so they don't stick to the bottom.
10. Serve in bowls topped with the beef mixture and the egg strips, with chopped green onion and Korean chili threads if you like.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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