Korean Rice Cake Soup (Tteokguk)

Method8 steps · about 2 hr 15 min

1. 1

   Step 1: Soak the trimmed brisket in separate cold water for 30 minutes as directed by the author. Drain and discard the soaking water.

   Soak brisket before stock · 30 minUses 500 g skinless, fat-trimmed beef brisket · Cold water, enough to soak the brisket

2. 2

   Step 2: Separate the white parts and green tops of the 2 green onions; reserve the green tops for garnish. Put the 10 cups stock water, peppercorns, quartered onion (1) and green-onion white parts into a large pot. Cover and bring to a boil over medium-high heat. Add the drained brisket and boil over medium-high heat for 5 minutes.

   First brisket boil · 5 minUses 10 cups water · 1 large onion (270 g), quartered · 2 stalks green onion, white parts for stock and green tops reserved · 10 whole black peppercorns · Drained soaked brisket

3. 3

   Step 3: Reduce the heat to medium and continue cooking the brisket and stock for about 50 minutes, until the beef is cooked and can be shredded. Including bringing the pot to the boil, the author allows about 1 hour for the stock; the finished liquid yield varies with the pot and evaporation.

   Cook brisket stock; check tenderness · 50 minUses Brisket and aromatic stock after the first 5-minute boil

4. 4

   Step 4: Strain the cooked stock through cheesecloth into a clean container. Discard the cooked vegetables and peppercorns, keeping all the stock and brisket. Let the meat cool for about 10 minutes until manageable, shred it and season with the separate 1/4 tsp salt and 2 tsp sesame oil.

   Cool brisket before shredding · 10 minUses Cooked brisket and beef stock · 1/4 tsp fine sea salt, for seasoning cooked brisket · 2 tsp sesame oil, for seasoning cooked brisket

5. 5

   Step 5: While the meat cools, soak the rice cakes in separate cold water for 15–20 minutes to soften, then drain. Do not use the prepared beef stock as soaking water.

   Soften rice cakes separately · 20 minUses 400 g Korean rice cakes for soup (0.8 pounds) · Cold water, enough to soak the rice cakes separately

6. 6

   Step 6: Separate the 2 eggs into whites and yolks. Fry the whites and yolks separately over low heat with a little cooking oil, until set. Thinly slice both for garnish. Thinly slice the reserved green tops, using the green parts from 1–2 of the original stalks, and cut or tear the roasted seaweed into thin strips.

   Uses 2 eggs · Cooking oil, a little for frying egg whites and yolks · Reserved green tops from 1–2 of the original stalks · 2–3 sheets Korean roasted dried seaweed or sushi seaweed

7. 7

   Step 7: Bring all the strained beef stock to a boil in a clean pot over medium-high heat. Add the minced garlic (1/2 tsp) and 1 Tbsp soup soy sauce, then the drained softened rice cakes. Cook for about 2–3 minutes until soft, without overcooking them to mushiness. Taste and add optional soup salt only if needed.

   Cook rice cakes until soft · 3 minUses All strained homemade beef stock (author yield about 4 cups) · 1/2 tsp minced garlic · 1 Tbsp Korean soy sauce for soup · Drained softened rice cakes · Fine sea salt, to taste if needed (optional soup seasoning)

8. 8

   Step 8: Divide the hot rice-cake soup among four bowls. Top with the seasoned shredded brisket, cooked egg strips, sliced green tops and seaweed strips. Add optional ground black pepper and serve immediately. For making ahead, keep the stock and uncooked rice cakes separate until the final cooking stage so the rice cakes do not become mushy.

   Uses Cooked rice-cake soup · Salt-and-sesame-seasoned shredded brisket · Cooked egg strips · Sliced green-onion tops · Roasted seaweed strips · Ground black pepper, a few sprinkles to serve (optional)