Tteokguk - Rice Cake Soup

(Traditionally known to eat for Lunar New Year)

2 servings

Ingredients:

3/4 cup sliced tteok (rice cake)

- If they are frozen, soak them in cold water for 30 minutes and drain 

4 potstickers - frozen or fresh (optional)

For broth (soup base)

2 cups water

1-2 garlic cloves, minced

1 tablespoon soy sauce

1/4 teaspoon salt

pinch of ground black pepper

*Add sliced beef to make beef broth or omit for vegetarian broth, either way will be delicious! 

For garnish

1 green onion, washed and sliced thinly

1 egg whisked

1 sheet roasted seaweed paper (nori) 

1/4 pound beef (flank steak or brisket), sliced into small pieces (or grounded beef), 

marinate at least 30 minutes with 1 teaspoon soy sauce, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, 1 teaspoon toasted sesame oil, 

Directions

1. Combine broth ingredients in a pot and bring to a boil on high heat.  

*If making beef broth-Add beef if using in recipe and cook for 5 minutes on high then turn to medium heat cover with lid and cook 5 more minutes until the beef is tender. 

*If making vegetarian-just omit the beef but add everything else the broth calls for.

*Steps 2-4 make and set aside

2. Crush roasted seaweed in a plastic bag into small pieces

3. Mix eggs well in a bowl

4. Cook the marinated beef on a frying pan on high for a few minutes (for garnish)

5. Add the sliced rice cakes into the boiling soup base and stir it with a ladle

6. Cover lid and let it cook 5minutes then add potstickers.  Cook until all the rice cakes and potstickers are soft and have floated to the top.

6. Pour the mixed eggs little by little into the soup and cook 30 seconds.

7. Turn off the heat and add chopped green onions

8. Dish into bowls and then add the last garnishing's (roasted seaweed and marinated beef)