Eating Tteokguk on Korean New Year 🥣

Описание: Tteokguk 🥣 (Korean Rice Cake Soup)

Ingredients 🧂
• 236g thinly sliced beef (for bulgogi)
• 533g sliced rice cakes for Tteokguk
• Green onions
• 2 eggs
• Salt
• Sesame oil 2T
• Anchovy fish sauce 2T
• Soup soy sauce (guk-ganjang) 1.3T
• Minced garlic 1T
• Beef bone broth 2L

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Instructions 👩🏻‍🍳
1. Soak the rice cakes in water for about 30 minutes.
2. While the rice cakes are soaking, crack 2 eggs into a bowl, add a pinch of salt, and beat well. (You can strain the eggs to remove the stringy bits for a smoother texture.)
3. Heat a pan and cook the eggs into a thin omelet. Let it cool slightly, then slice into thin strips to make the egg garnish.
4. In a pot, add sesame oil and stir-fry the beef. Once the beef is mostly cooked, add anchovy fish sauce and continue to stir-fry.
5. Drain the soaked rice cakes and toss them with soup soy sauce. Let them sit for about 10 minutes. (Pre-seasoning the rice cakes helps them keep their shape when added to the soup.)
6. Pour beef bone broth into the pot and bring it to a boil.
7. Once the soup comes to a boil, reduce to low heat and add only the rice cakes, leaving behind any excess soy sauce used for seasoning.
8. When the soup returns to a gentle boil, add minced garlic and season with salt to taste. (I used about 1/2T salt.)
9. After about 5 minutes, when the rice cakes are soft and chewy, add the green onions.
10. Transfer to a bowl and top with the egg garnish. Enjoy your warm and comforting bowl of Tteokguk!


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