A traditional warm, comforting soup served to celebrate Seollal (Korean Lunar New Year).
Its a comforting dish to welcome in the new year.
While the beef broth may take up to two hours to simmer, it doesnt require much attention.
The remaining elements are quick and easy to put together.
If you make the broth ahead of time, its an easy meal to assemble.
Koreans eat this soup for any meal, breakfast, lunch, or dinner.
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It is often served with banchan, like aside of kimchi.
Symbolism of Tteokguk
Tteokguk, always served on Seollal, is full of symbolism.
The oval shape of the rice cakes symbolizes coins for prosperity.
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They are cut from long ropes of rice cakesits length represents long life.
The white color symbolizes purity and the fresh start of a new year.
Eating a bowl of this rice cake soup marks the passing of a year.
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Despite the heavy mantle of symbolism, at heart, this soup is a humble dish.
It is then seasoned with soup soy sauce (more on this below) and salt.
The brisket is shredded and seasoned with garlic, sesame oil, salt, and pepper.
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I buy a couple of bags of fresh rice cakes to store in my freezer.
The soup soy sauce will last forever in your pantry and even longer in the fridge.
Be sure to buy the oval-shaped rice cakes and not the stubby cylindrical ones.
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Frozen rice cakes should be soaked in cold water for about 20 minutes before adding them to the broth.
Note that if soaked for too long, they may begin to crack.
If the refrigerated ones arent pliable, youll want to give them a soak, too.
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Dried versions exist and can be bought online, but theyre usually not great quality.
If purchasing the large sheets, be sure they are the roasted variety.
I prefer the smaller packets because theyre single-portionedno need to worry about the unused portion getting stale.
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Theres no need to be fussy and exact.
you’ve got the option to even tear or crush the seaweed with your hands.
Soup soy sauce is lighter in color, saltier, and has more umami than regular soy sauce.
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Look for it in Korean markets and store it in the refrigerator or at room temperature.
In a pinch, it’s possible for you to use a little less regular soy sauce.
Here are other ways to make it:
Use beef bone broth instead of beef broth.
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Ready-made bone broth can be purchased at well-stocked Korean markets and some Korean restaurants.
They should be clear or milky in color.
Beef chuck roast can be used instead of the brisket.
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Enjoy any leftovers within three or four days.
To reheat, bring the soup to a boil and cook fresh rice cakes in it.
Fresh rice cakes dont need to be soaked.
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Smash 4 cloves of garlic and add it to the pot.
Bring the water to a boil, then immediately lower the heat to maintain a simmer.
Using a skimmer or slotted spoon, skim off the scum that floats to the top and discard.
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Check on the broth once or twice to double-check its not boiling.
It should gently simmer so that the meat doesnt get tough.
Lower the heat if necessary.
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confirm the broth simmers gently, never a hard boil.
Remove the brisket from the broth and place it in a medium bowl.
When its cool enough to handle, use your fingers to shred it into bite-sized pieces.
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Another option: Slice it thinly against the grain with a knife.
If you prefer, discard any fatty bits.
I like to leave a little fat in mine.
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Mince the remaining clove of garlic and add it to the bowl with the brisket.
Stir in the sesame oil, 1/4 teaspoon salt, and black pepper.
In a large bowl, add the rice cakes and cover them with cold water.
Set the bowl aside for about 20 minutes, sometimes less.
If you notice any rice cakes cracking, drain them well and set them aside.
Add the soup soy sauce and the remaining 2 1/2 teaspoons salt.
Taste the broth and add more salt if youd like.
It should be slightly under-seasoned since the marinated beef garnish will add more flavor.
Cover the pot with a lid and keep it warm over low heat.
In a small bowl, use a fork to beat the eggs, water, and salt.
In a large nonstick skillet, heat the oil over medium-high heat.
Pour the eggs into the skillet.
Grab the skillet handle and swirl the eggs to evenly spread and coat the bottom of the skillet.
Try not to let the bottom of the omelet brown.
Its purely for aesthetics, so dont worry too much if it does get color.
Use a wide spatula to carefully flip the omelet.
You could also slide the omelet onto a large plate and then flip it over into the pan.
Let the omelet cook just enough that its no longer runny, 5 to 10 seconds.
Slide the omelet onto a cutting board and let it cool.
Then gently roll it into a log and slice crosswise into 1/8-inch ribbons.
Set them aside in a small bowl.
Stack 2 or 3 seaweed sheets on the cutting board and cut them into thin strips.
You could also stack the seaweed and cut them with scissors.
Set them aside in a small bowl.
When youre ready to serve the soup, bring the broth back to boil over high heat.
If any of the drained rice cakes are clumped together, separate them with your fingers.
The rice cakes will continue to soften in the soup.
If theyre cooked too long, they become mushy and gloppy.
It will also cloud and thicken the broth, but not in a good way.
Serve withkimchion the side if youd like.
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