Sliced Rice Cake Soup(Tteokguk) for SIWOO

….DJ,LACEY, and SIWOO went to Missouri last week where DJ’s parents live . I heard a lot of stories about how happy they were. It was a fun time for the whole family. Especially, SIWOO ate sliced rice cake soup very well that his grandma made from scratch. It was so good that my daughter asked me how to make it. We eat rice cake soup called Tteokguk when it is Korean New Year’s Day. It’s made of slices of rice cake, beef, eggs… It’s an old tradition. Clear beef broth is most commonly used. I thought the real key to this soup is delicious broth, which I made a broth with beef brisket and removed as much fat as possible from the broth. But in conclusion, this is a very easy recipe to make — you can buy the rice cakes in a Korean grocery store. This soup is not just for special occasions. Personally, we eat it all the time, because it’s delicious and easy to make. It’s a one bowl meal. When I showed a rice cake to SIWOO, he said it’s Tteok!… SIWOO already knew what…The chewy texture was fun and he enjoyed it.

Servings: 2

Time: 20 minutes plus 3 hours for making beef broth

Ingredients:

1. 2.5 cups beef broth
2. 2 cups store-bought rice cakes, sliced small size(soak with cold water for 5 minutes)
3. 1–2 eggs, separated egg yolk and whites(this is optional)
4. 1/4 onion, sliced
5. 1/2 tbsp + 1 tsp garlic, minced
6. 1 tsp gukganjang
7. 1 tsp mixed fish sauce(gukganjang: fish sauce: tuna sauce=1: 1: 1)
8. sea salt to taste
9. black pepper to taste(this is optional)
10. 2 stems green onion, sliced(this is optional)
11. 100 g beef, julienned (for garnish:this is optional)
12. 1 tbsp Mat-Gan-Jang
13. 1 tsp sesame oil
14. 1 tsp avocado oil

For beef broth:

1. 3 lb beef brisket
2. 18–19 cups water

Cooking Instructions:

1. Remove the blood, excess fat and impurities by soaking with cold water for 1–2 hours.

2. Heat a big pot with high heat and pour the water into the pot. Put the beef brisket into the pot to boil it for 30 minutes and turn it down to medium heat to keep boiling it for 1 hour with a lid. Take out the cooked beef to keep in a refrigerator for 1 week(when you use the broth, add the beef together).

3. Turn off the heat and leave it in a cool place for overnight(or store it in a refrigerator). The oil hardens and floats up. Take out the fat(14 cups of broth comes out)

4. Separate the egg yolk and whites into a bowl to beat them with a pinch of salt. Heat a pan with low heat and some avocado oil.

5. Pour the egg yolk into the pan to spread thinly. Turn off the heat and let it cook on the hot pan for 1 minute. Flip it over and let it sit on the pan for 1 more minute. Egg whites in the same way. Transfer it onto a plate and cool down. Cut them into small size and set aside.

6. Marinate the beef with 1 tbsp Mat-Gan-Jang, garlic, sesame oil, and black pepper into a bowl well and set aside.

7. Heat a pan with medium high heat and add 1 tsp avocado oil and marinated beef to stir fry them until the moisture is gone. Set aside.

8. Heat a pot with medium heat and add the beef broth, gukganjang, and mixed fish sauce into the pot to boil.

9. Add the onion and garlic into the pot to keep boiling(remove any floating bubbles with a spoon).

10. Add the sliced rice cake into the pot to boil them for 2–3 minutes.

11. Add some sea salt if it is too bland and add some green onion(this is optional) into the pot.

12. Turn off the heat. Serve it with garnishes on top of the Tteokguk.

You can also view this recipe on instagram.

https://www.instagram.com/p/ChpUf9vu_Ij/