I Made My First Tteokguk (Twice)

Name: I Made My First Tteokguk (Twice)
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.

View full recipe on kimchicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kimchicurious.com.

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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.