Tteokguk with Sesame-Soy Beef Broth
Author: 
Recipe type: Breakfast
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This is another version of Korean New Year's soup. Compared to the oxtail broth, this was also tasty, but a little more savory/earthy due to the sesame and soy in the broth. It's definitely quicker, which is great when time is short. My overall vote is for the oxtail version, though.
Ingredients
  • 1 lb beef chuck, trimmed and cut into 1" cubes, soaked in cold water for 30+ minutes and drained
  • ½ lb rice cakes, diagonally cut into ¼" coins, soaked in cold water for 30 minutes and drained
  • 1 T sesame oil
  • 1 T light soy sauce
  • 1 T soju (um, I didn't have any! so I used Hendrick's gin)
  • 8 cups, water
  • 3 egg yolks
  • 1 T olive oil
  • 3 green onions, green ends sliced thinly for garnish
  • Toasted seaweed (gim) strips, for garnish
  • Optional: mandu (no recipe for this here, and totally ok if you want to buy these frozen. I like the mini ones that are more delicate with a thin wrapping.
Instructions
  1. Heat sesame oil in a large pot over high heat until hot. Brown the beef. Add garlic, soy sauce and soju, stir until fragrant. Add water and boil for 30+ minutes. Skim off any soup scum.
  2. Meanwhile, soak rice cakes in cold water for 30 minutes.
  3. Heat a medium pot of water to boil.
  4. Separately, heat oil in a frying pan over medium-high heat until hot. While the pan heats, in a medium bowl, whisk egg yolks with a teaspoon of water and pinch of salt. Add egg and lightly cook into one thin crepe. Move to a clean cutting board to cool for a few minutes. Roll and cut into thin strips, or try your hand at making any shape you like.
  5. Drain and add rice cakes into boiling water for 5 minutes, remove and set aside. Bring water back to boil, then add frozen mandu for 3 minutes, drain and briefly rinse in cold water. While these are boiling, thinly slice green parts of green onion for garnish.
  6. To plate: To a soup bowl, add a handful of rice cakes and a few mandu. Spoon over broth/beef mixture. At the table, garnish with egg, green onion slices, and seaweed. Taste and adjust seasoning individually.
Recipe by Kimchi Curious at https://kimchicurious.com/recipes/i-made-my-first-tteokguk-twice/