Tteokguk (Korean Rice Cake Soup)

Instructions

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1. 1 In a large pot set over high heat, add the water, brisket, scallions, and onions. 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. Cover the pot with a lid and let the broth simmer until the meat is very tender, about 2 hours. Check on the broth once or twice to make sure it’s not boiling. It should gently simmer so that the meat doesn’t get tough. Lower the heat if necessary. If the brisket is still tough after 2 hours, continue simmering it for up to 3 hours, checking every 30 minutes for doneness. Make sure the broth simmers gently, never a hard boil.
2. 2 Remove the brisket from the broth and place it in a medium bowl. When it’s cool enough to handle, use your fingers to shred it into bite-sized pieces. 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. 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. Set it aside.
3. 3 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.
4. 4 Use a skimmer or slotted spoon to remove and discard the scallions, garlic, and onion from the broth. You could also strain the broth through a fine mesh sieve into a large bowl and then return it back into the pot. Add the soup soy sauce and the remaining 2 1/2 teaspoons salt. Taste the broth and add more salt if you’d 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.
5. 5 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. Reduce the heat to medium and cook until the eggs are set on the bottom but still wet on the top, about 1 minute. Try not to let the bottom of the omelet brown. It’s purely for aesthetics, so don’t 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 it’s 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.
6. 6 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.
7. 7 When you’re 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. Add the rice cakes to the broth and cook them until they’re al dente, soft, pliable, and chewy but not mushy. The best way to check is by tasting one as soon as they float to the top, after 3 to 5 minutes. The rice cakes will continue to soften in the soup. If they’re cooked too long, they become mushy and gloppy. It will also cloud and thicken the broth, but not in a good way.
8. 8 Ladle the soup into bowls and top each with the seasoned brisket, egg ribbons, roasted seaweed, scallions, and a drizzle of sesame oil. Serve with kimchi on the side if you’d like. Did you love this recipe? Give us some stars below!