Ingredients with Measurements:
- 1 lb. beef brisket, thinly sliced
- 8 cups beef broth
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. fish sauce
- 1 tsp. black pepper
- 1 package (16 oz.) sliced rice cakes
- 4 green onions, sliced
- 2 eggs, beaten
- Salt, to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, bring the beef broth to a boil.
2. Add the sliced beef brisket, onion, garlic, soy sauce, sesame oil, fish sauce, and black pepper. Reduce heat to medium and let it simmer for 20-30 minutes until the beef is cooked and tender.
3. Remove the beef and slice it into thin strips. Set aside.
4. Strain the broth to remove the onion and garlic. Return the broth to the pot and bring it to a boil.
5. Add the sliced rice cakes and let it cook for 5-7 minutes until they are soft and chewy.
6. Add the sliced beef back into the pot and let it cook for another 2-3 minutes.
7. Add the beaten eggs into the pot and stir gently until they are cooked.
8. Season with salt to taste.
9. Ladle the soup into bowls and garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Beef brisket can be substituted with beef sirloin or flank steak.
- Rice cakes can be substituted with udon noodles or vermicelli noodles.
- Fish sauce can be substituted with oyster sauce or soy sauce.
Variations:
- Add sliced mushrooms or vegetables such as carrots, spinach, or zucchini.
- Use chicken broth instead of beef broth.
- Add dumplings or mandu for a heartier soup.
Tips and tricks:
- To make the beef easier to slice, freeze it for 30 minutes before slicing.
- If the soup is too thick, add more broth or water to thin it out.
- For a spicier soup, add gochujang or red pepper flakes.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, red pepper flakes, or kimchi.
Pairings:
Serve with steamed rice and banchan (Korean side dishes).
Suggested side dishes:
Kimchi, pickled vegetables, or Korean pancakes.
Troubleshooting advice:
- If the rice cakes are too hard, soak them in cold water for 30 minutes before cooking.
- If the soup is too salty, add more water or broth to dilute it.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tteokguk is a traditional Korean soup that is typically eaten during the Lunar New Year. It is believed to bring good luck and symbolizes the start of a new year.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean
Taste: Savory, Umami, Beefy, Hearty, Comforting