I Made My First Tteokguk (Twice) - Kimchi Curious

Name: I Made My First Tteokguk (Twice) - Kimchi Curious
Ingredients: 3 lbs oxtails (soaked in cold water for 1+ hours, drained and refilled a few times (to release some of the blood)); 10 cups water; 6 stalks large green onions (separate white bulb and green stems, reserving the green ends for garnish); 6-8 cloves garlic (whole, peeled, and smashed a little); 1 piece dashima (sea kelp) (about 3×4″); 1 lb beef brisket (solid fat trimmed off, thinly sliced into ¼″ thickness by 3-4″ wide); 1 lb rice cakes (sliced diagonally into ¼″ coins, if frozen they should be soaked in cold water for 30 minutes and drained); 3 eggs yolks and whites divided; 1 Tbsp olive oil; Optional Garnitures/Garnishes; 40 pieces mini mandu (5 per serving, can be purchased frozen); 8 pinches toasted seaweed strips (gim) (can be purchased pre-cut); 1 lb beef chuck, trimmed and cut into 1" cubes, soaked in cold water for 30+ minutes and drained; ½ lb rice cakes, diagonally cut into ¼" coins, soaked in cold water for 30 minutes and drained; 1 T sesame oil; 1 T light soy sauce; 1 T soju (um, I didn't have any! so I used Hendrick's gin); 8 cups, water; 3 egg yolks; 1 T olive oil; 3 green onions, green ends sliced thinly for garnish; Toasted seaweed (gim) strips, for garnish; Optional: mandu (no recipe for this here, and totally ok if you want to buy these frozen. I like the mini ones that are more delicate with a thin wrapping.

kimchicurious.com

Discover how to make traditional Tteokguk, the special New Year's soup that brings good luck and depends on family traditions.

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Ingredients

3 lbs oxtails (soaked in cold water for 1+ hours, drained and refilled a few times (to release some of the blood))
10 cups water
6 stalks large green onions (separate white bulb and green stems, reserving the green ends for garnish)
6-8 cloves garlic (whole, peeled, and smashed a little)
1 piece dashima (sea kelp) (about 3×4″)
1 lb beef brisket (solid fat trimmed off, thinly sliced into ¼″ thickness by 3-4″ wide)
1 lb rice cakes (sliced diagonally into ¼″ coins, if frozen they should be soaked in cold water for 30 minutes and drained)
3 eggs yolks and whites divided
1 Tbsp olive oil
Optional Garnitures/Garnishes
40 pieces mini mandu (5 per serving, can be purchased frozen)
8 pinches toasted seaweed strips (gim) (can be purchased pre-cut)
1 lb beef chuck, trimmed and cut into 1" cubes, soaked in cold water for 30+ minutes and drained
½ lb rice cakes, diagonally cut into ¼" coins, soaked in cold water for 30 minutes and drained
1 T sesame oil
1 T light soy sauce
1 T soju (um, I didn't have any! so I used Hendrick's gin)
8 cups, water
3 egg yolks
1 T olive oil
3 green onions, green ends sliced thinly for garnish
Toasted seaweed (gim) strips, for garnish
Optional: mandu (no recipe for this here, and totally ok if you want to buy these frozen. I like the mini ones that are more delicate with a thin wrapping.