Korean Rice Cake Soup (Tteokguk or Ddukguk)

By Kimchimari · 45 min

Ingredients

Instructions

1. Make anchovy stock by adding a big handful of dried anchovies to about 8 cups of water.
2. Rinse the rice cakes and soak them in cold water for 5 to 10 minutes (longer if frozen).
3. Beat 2 eggs in a bowl 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 make a thin pancake. Return to heat, lower to medium and flip when almost set.
5. Remove the egg when fully cooked and let it cool on the board. Fold it into overlapping thirds and cut into thin strips.
6. If using brisket or stew beef, slice thinly and season with soy sauce, sugar, rice cooking wine, garlic, pepper and sesame oil. Mix well.
7. Alternatively, cook ground beef in a pan over medium-high heat until fully cooked, without 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. Drain the rice cakes and add to the boiling soup. Cover and cook for 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.
11. Top with beef, egg, green onions and seaweed. Sprinkle with sesame seeds and extra black pepper if desired.

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

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