Korean Rice Cake Soup (Tteokguk)
Rice Cake Soup is a Korean traditional dish for celebrating the first day of the Lunar New year. It's so flavorful and brings in great fortune for the coming year. Tteokguk is a savory soup made from beef and other vegetables combined with the delicious sliced rice cake. We powered up the flavor with kelp and anchovies, plus egg and seaweed to make it perfect!
Ingredients
Cooking Instructions
step 1
In a cotton soup bag, add Dried Sea Kelp (2) and Dried Anchovies (4 Tbsp).
step 2
In a stock pot, add Water (12 cups), Beef Brisket (8 oz), the soup bag, Daikon Radishes (1 1/2 cups), the white part of the Scallions (3 stalks), Yellow Onion (1), Garlic (3 cloves), and a big pinch of Salt (to taste). Bring to a boil.
step 3
Once boiled, low the heat to medium. Cover with a lid on. Simmer for at least 1 hour or until the meat is tender. Make sure to skim off and discard the scum that floats on top.
step 4
In a separate bowl of Eggland's Best Classic Eggs (3) white and yolk, season with Salt (to taste) and Ground Black Pepper (to taste). Beat until combined.
step 5
In a nonstick pan over medium heat, add Vegetable Oil (1 Tbsp). Once hot, cook the egg white for about 1 minute on each side. Remove from the pan and set aside to cool down.
step 6
In the same pan over medium heat, cook the egg yolk for about 1 minute on each side. Remove from the pan and set aside to cool down.
step 7
On a cutting board, slice the egg white into thin strips. Repeat with the egg yolk and set aside.
step 8
When the broth is ready, transfer the beef to a tray and let it cool down for a bit before shredding it. Then discard the cotton soup bag and vegetables. Season the broth with Light Soy Sauce (1/3 cup), Salt (to taste), Ground Black Pepper (to taste), and Sesame Oil (1 tsp). Stir to combine. Simmer over low heat.
step 9
Once the beef is cool enough to touch, use forks or hand to shred the beef into small pieces. And season with Sesame Oil (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste).
step 10
Bring the broth to a boil, then add the soaked Tteok Korean Rice Cakes (2 cups). Cook for 2-3 minutes or until the rice cake floats up. Serve with Toasted White Sesame Seeds (1 tsp), Nori Sheets (5), and Kimchi (to taste).
