Korean Rice Cake Soup, also called Tteokguk was believed to bring good luck, prosperity and literally gain a year of age. Although it is a popular soup to consume on Korean New Year's Day, Koreans enjoy this soup all throughout the year.
Prep Time35 minutesmins
Cook Time50 minutesmins
Course: Main Course, Soup
Cuisine: Korean
Servings: 4people
Calories:
Author: Seasoned by Jin
Ingredients
8ozbeef brisket
3cupssliced rice cake
9cupswater
2tspsea saltmore if needed
1tspgarlicminced
1 eggpan fried and julienned
meat marinade
2tspsoy sauce
2tspsesame oil
1tbspchopped scallion
1pinchpepper
1/2tspsesame seeds
Instructions
Soak meat in cold water for 30 min.
Add 7 cups of water into a large pot and add the meat. Bring water to boil and boil on high for 5 min. Turn to medium heat and continue to cook for 40min or until fork goes into meat easily.
Make the meat marinade. Add all the ingredients and stir well. set aside.
Wisk one egg and pan fry on low heat. Julienne the egg.
Soak rice cake in cold water if frozen or desired for 15min and drain.
When meat is tender, remove from pot and set aside to cool.
Shred the meat with hand or slice with knife. Add the meat marinade and toss gently. Set aside.
Add 2 cups of water into the pot and bring to boil. Add salt, pepper and garlic. Next, add rice cake and continue to cook for 4-5min or until rice cake is soft.
Serve generous amount of Tteokguk in a large bowl with julienned eggs and marinated meat. Enjoy!