Tteokguk Recipe (Korean Rice Cake Soup)

Name: Tteokguk Recipe (Korean Rice Cake Soup)
Ingredients: 2 oz. dried anchovies (about ⅓ cup), cleaned if desired (see headnote); 1 large sheet (¾ oz.) dasima or kombu (dried kelp); 1 daepa (Korean leek), cut into 1-inch pieces; 4 oz. beef brisket, cut into bite-size pieces; 2 Tbsp. cheongjang (light Korean soy sauce), or gukganjang (Korean soup soy sauce); 1 Tbsp. toasted sesame oil; 14 oz. fresh or thawed frozen sliced tteok (coin-shaped rice cakes); 1 Tbsp. finely chopped garlic; 2 eggs, beaten; 3 scallions, thinly sliced on the bias; Kosher salt

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This comforting tteokguk (rice cake soup) recipe is traditionally served on New Year’s Day in Korea—both Lunar New Year and January 1.

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Ingredients

2 oz. dried anchovies (about ⅓ cup), cleaned if desired (see headnote)
1 large sheet (¾ oz.) dasima or kombu (dried kelp)
1 daepa (Korean leek), cut into 1-inch pieces
4 oz. beef brisket, cut into bite-size pieces
2 Tbsp. cheongjang (light Korean soy sauce), or gukganjang (Korean soup soy sauce)
1 Tbsp. toasted sesame oil
14 oz. fresh or thawed frozen sliced tteok (coin-shaped rice cakes)
1 Tbsp. finely chopped garlic
2 eggs, beaten
3 scallions, thinly sliced on the bias
Kosher salt