Rice Cake Soup (Tteokguk)

Ingredients

Check you have the quantities below.

• 6 cups beef broth or water
• 6 oz (170 g) beef brisket, thinly sliced
• 1 lb (450 g) Korean rice cakes for soup (tteokguk-tteok)
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1 egg
• 1 scallion, sliced
• 1 tsp sesame oil

Let’s make it

1. Bring the broth to a boil. Add beef and garlic and simmer until the beef is cooked, about 10 minutes.
2. Add rice cakes and simmer 5-7 minutes until soft and floating.
3. Stir in soy sauce and salt. Whisk the egg, drizzle it into the soup, and cook 1 minute until set.
4. Finish with scallion and sesame oil. Serve hot.