떡국 Tteokguk, Korea Tteokguk (Rice Cake Soup) Is a Delicious, Filling Soup Made of Disc-Shaped Rice Cakes in a Clear Broth

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떡국 Tteokguk, Korea Tteokguk (Rice Cake Soup) is a delicious, filling soup made of disc-shaped rice cakes in a clear broth. Koreans always eat it on Seollal (Korean New Year’s Day), Prep Time: 20 min the first day of the Lunar calendar and one of the most important holidays in Cook Time: 40 min Korea. It is believed that eating it on New Year's Day grants the consumer good Total Time: 1 h luck for the year ahead. Course: Soup Cuisine: Korean Servings: 2-3 Ingredients: 1 lb (450 g) store-bought sliced tteok rice cakes or 2 teaspoons vegetable oil homemade rice cakes (if they are frozen, soak them in cold 2 eggs water for 30 minutes and drain before using) 1 tablespoon fish sauce (or soup soy sauce to your taste) 7 cups water 1 teaspoon sesame oil ½ lb beef (220 g) (flank steak or brisket), chopped into ½ teaspoon ground black pepper small pieces 1 sheet of gim (black seaweed paper) 1 dae-pa (a large green Korean onion) or 3 green onions, 1 red pepper (optional), chopped washed and sliced thinly and diagonally salt 3 to 4 garlic cloves, minced Instructions: 1. Put the water in a heavy pot, cover, and bring to a vigorous tilt it so it spreads evenly and thinly. Let it cook on the hot boil over high heat. pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and 2. Add the beef and the garlic and lower the heat to medium. set it aside. Cover the pot and let the water boil for 20–25 minutes until you get a delicious broth. 7. Add the rice cakes to the boiling soup along with the fish sauce, salt and sliced green onions. Stir, cover and let the 3. Roast both sides of the sheet of gim until it's bright green and ingredients cook for 7–8 minutes until all the rice cakes are very crispy. Put it in a plastic bag and crush it by hand. Set it floating. Pour the salted egg whites into the boiling soup and aside. let them cook for a minute. 4. Separate the egg yolks from the whites of the two eggs and 8. Add the sesame oil and the ground black pepper. Stir well. put them into separate bowls. Add a pinch of salt to each and Remove from the heat and pour the rice cake soup into mix with a fork. Remove the stringy chalaza from the yolks. indivudual serving bowls. Garnish with chopped green onion, 5. Add the cooking oil to a heated non-stick pan. Swirl the oil yellow egg strips, crushed seaweed, and red pepper if desired. around so it covers the pan, and then wipe off the excess with 9. Serve it right away, with kimchi and more side dishes. If you a kitchen towel, leaving a thin oily layer on the pan. wait too long, the rice cakes will get soggy, so dig in and enjoy! 6. Turn off the heat. Pour the egg yolk mixture into the pan and .

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