I know many people love sogogi tteokguk (Beef and Sliced Rice Cake Soup)
For those who had more sogogi tteokguk than their age
I'll introduce a really easy recipe!
[ Sogogi Tteokguk (Beef and Sliced Rice Cake Soup) ] 2 servings
[ Ingredients ]
1.5 liters of purified water
4 cups (400g) of sliced rice cake
1 cup (115g) of beef (shank or brisket cut quarter-inch)
1 cup (53g) of green onion
2 tablespoons (16g) of soup soy sauce
1 tablespoon (8g) of salted anchovy sauce
1 tablespoon, leveled (6g) of fine sea salt
1/2 tablespoon (10g) of minced garlic
1 tablespoon (7g) of sesame oil
1 egg
Laver for garnish
Ground black pepper
[ Instructions ]
1. Rinse the rice cakes in running water and soak them in water.
2. Cut the beef into strips, about 2cm in width.
3. Thinly slice the green onion about 0.3cm thick.
4. Crack the egg into a bowl and lightly beat it for preparation.
5. Add some sesame oil in a pot, add beef, and stir-fry over medium heat until the fat on the meat melts.
6. Once the meat is cooked, add the anchovy sauce and stir-fry, then add purified water and boil it on high heat.
*Adding the anchovy sauce while frying adds flavor to the meat.
7. When the soup starts to boil, reduce the heat to low. Then, drain the soaked rice cakes and add them into the soup.
*Add more water and boil for 20 more minutes on medium heat when using beef brisket.
8. Once the soup boils again, add the soup soy sauce, fine sea salt, and minced garlic, for seasoning.
*Beef Dashida or Miwon(MSG) can also be added if you have it.
9. Boil for about 5 minutes until the rice cake is all cooked, then add the beaten egg and half of the sliced green onion. Then turn off the heat.
10. Serve the tteokguk in a bowl. Finish it with seaweed, green onion, and ground pepper as a garnish.