Tteokguk 떡국
Rice cake soup is a dish that's consumed by Koreans for New Years’, bringing in good luck and sealing another year of age. My version is made with a deep and savory broth from bits of sirloin steak and lots of toppings that give you a new bite each time you dip into the bowl. Make a well-rounded eating experience with extra fermented kkakdugi (radish kimchi).
Tteokguk 떡국 Rice Cake Soup
Ingredients
About 2 servings
½ lb refrigerated sliced rice cakes
½ lb sirloin steak
2 egg whites
3 garlic cloves, grated
2 green onions, bottom white half
2 TBSP soup soy sauce
4 cups water
Salt to taste
Toppings
1 TBSP sesame seed oil
1 sheet dried seaweed
2 green onions, top green half
2 egg yolks
Pinch of sesame seeds
Steps
1. Rinse the rice cakes. Prepare the toppings by rough chopping 2 green onions separating the white and green halves, grate the garlic, thinly slice the Fresno chili, and toast the seaweed and crumble to pieces in a bowl.
2. Separate the egg whites and yolks. In a medium heat pan, fry the egg yolks in one flat circle, and cut into strips
3. Cut the sirloin steak into bite-sized pieces, and sauté in a medium-sized pot. After there’s browning, add the white part of the green onions, garlic, and soup soy sauce. After 5 minutes, add water and bring to a low boil for about 25-30 minutes, stirring occasionally.
4. Add the rice cakes, stir, and continue boiling for about 5 minutes. The rice cakes should be soft and slightly fluffy. Turn off the heat and immediately add the egg white, stirring gently once to get ribbons of egg in the broth.
5. To serve, pile the fried egg yolks, roasted seaweed, and green onions, and Fresno chili slices in the middle, then sprinkle sesame seeds and drizzle sesame oil on top. Serve right away.
