Tteokguk

Name: Tteokguk
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 300 g sliced rice cakes; 1 L beef broth; 150 g brisket; 1 egg garnish; 2 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat, Lunar New Year

Tteokguk is a cherished dish that finds its place on the table during Seollal, the Korean Lunar New Year celebration. Traditionally prepared with care, it symbolizes the ushering in of a new year and the gaining of another year in age. This home version reflects the way a Korean family cook would prepare it, with salt seasoned by instinct and fat used liberally to enrich the broth.

The result is a comforting bowl of soft, chewy rice cakes swimming in a savory beef broth, accompanied by tender slices of brisket. The garnish of egg and fresh scallions adds a touch of color and freshness, enhancing the rich, hearty flavors. It should taste like a warm embrace, with each bite reflecting the love and care infused by the home cook.

Ingredients

300 gsliced rice cakes
1 Lbeef broth
150 gbrisket
1egg garnish
2scallions
to tastefine sea salt

Method

Start by preparing the beef brisket. In a medium-sized pot, add 1 L of beef broth and bring it to a gentle boil over medium heat. Once boiling, add the 150 g of brisket. Allow it to cook until the meat is tender and easily pulls apart with a fork, which typically takes about 20-30 minutes. Remove the brisket from the broth and set it aside to cool slightly before shredding it into bite-sized pieces.
While the brisket is cooking, prepare the egg garnish. Crack the egg into a bowl and beat it lightly. In a small non-stick pan, pour a thin layer of the beaten egg and cook over low heat until set. Flip and cook the other side briefly. Once cooked, remove from the pan and let it cool. Roll the egg into a cylinder and slice it thinly to create strips for garnish.
Return the shredded brisket to the pot with the broth. Add 300 g of sliced rice cakes to the pot. Stir gently to ensure the rice cakes are submerged in the broth. Allow them to cook until they become soft and slightly translucent, which indicates they are done. This usually takes about 5-7 minutes. Be careful not to overcook, as they can become too mushy.
While the rice cakes are cooking, wash and finely slice 2 scallions. Add them to the pot, reserving a small handful for garnish. Stir them into the soup, allowing their flavor to infuse into the broth.
Taste the soup and adjust the seasoning with fine sea salt to your preference. The broth should have a rich, savory flavor that complements the tender beef and chewy rice cakes.
Ladle the Tteokguk into bowls, ensuring each serving has a good mix of broth, rice cakes, and beef. Garnish with the egg strips and the reserved scallion slices. Serve immediately, enjoying the comforting warmth and traditional flavors of this Korean dish.