Korean Rice Cake Soup 2 Ways, Part 2: Anchovy Tteokguk

By Kimchimari · 60 min

Ingredients

Instructions

1. Make the anchovy stock with a large handful of dried anchovies in about 8 cups of water.
2. Rinse the rice cakes and soak them in cold water for 5 to 10 minutes, especially if frozen.
3. Whisk 2 eggs with a little salt and pepper.
4. Heat 1 tsp oil in a non-stick pan over medium-high heat. Pour in the egg, lift the pan off the heat and swirl to spread it into a thin pancake. Return to the heat, lower to medium, and flip when almost set.
5. Once fully cooked, remove the omelette and let it cool on the board. When cool enough to handle, fold it into thirds and slice into strips.
6. If using beef brisket or stew meat, slice it thinly and season with soy sauce, sugar, rice wine, garlic, pepper and sesame oil, then mix well.
7. Alternatively, use ground beef: cook it in a pan over medium-high heat until fully cooked, with no extra oil.
8. Heat the stock in a pot over medium-high heat. Season with salt, soup soy sauce and chopped garlic, and add sliced onion and carrot if using. Bring to a boil.
9. Add the drained rice cakes and cover. Cook a few minutes, until they float to the top. Turn off the heat, add black pepper and sliced green onions.
10. Taste and add more salt if needed. Ladle into bowls and top with beef, egg, green onions and seaweed. Finish with sesame seeds and extra pepper if you like.

Summarized from Kimchimari's video. Watch it for the details.

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