Tteokguk (Korean Rice Cake Soup) Recipe
A traditional rice cake soup served to celebrate Seollal (Korean Lunar New Year), Tteokguk is warm, comforting, and filled with auspicious meaning.
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Cooking tools:
- Stockpot
- Cutting board
- Chef's knife
- Saucepan
- Skillet
- Spatula
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Ladle
- Slotted spoon
- Colander
- Kitchen shears
- Stove
- Fine-mesh sieve
- Plate
- Soup bowl
- Kitchen towel
- Paper towel
- Serving bowl
- Tongs
- Wooden spoon
- Fork
Ingredients
- 12 cups water
- 1 pound beef brisket, fat trimmed off
- 3 scallions, trimmed and halved crosswise
- 1 medium yellow onion, quartered
- 5 cloves garlic, divided
- 1 teaspoon toasted sesame oil, plus more for serving
- Pinch freshly ground black pepper
- 8 cups (2 1/2 pounds) oval tteok (rice cakes), frozen or refrigerated
- 1 tablespoon soup soy sauce
- 2 3/4 teaspoons kosher salt, divided plus more to taste
- 1/2 teaspoon canola or vegetable oil
- 3 eggs
- 1 1/2 teaspoons water
- 1/8 teaspoon kosher salt
- 10 small sheets roasted seasoned seaweed
- 1 scallion, trimmed and thinly sliced on a bias
- Kimchi, optional
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