Tteokguk (Korean Rice Cake Soup)

If the rice cakes are frozen, soak them in cold water for 20 minutes, then drain well. Fresh chilled rice cakes can also be rinsed briefly.

Slice the beef into thin pieces. In a large pot, combine it with 1 tbsp of soup soy sauce and sauté for 2–3 minutes over medium heat until the meat changes color.

Pour in 2000 ml of water, bring to a boil, and skim off the foam. Add the minced garlic, another 1 tbsp of soup soy sauce, salt, and black pepper. Cover with a lid and simmer over medium heat for 20–25 minutes, until the beef is tender.

Add the rice cakes to the boiling broth and cook for 5–8 minutes, stirring gently, until they float to the surface and turn soft.

Lightly beat the eggs with a fork and pour them into the simmering soup in a thin stream without stirring. Cook for another 30 seconds, then remove the pot from the heat.

Season the soup with sesame oil. Taste and add more salt or black pepper if needed.

Ladle the tteokguk into 4 bowls. Sprinkle with thinly sliced green onion and strips of toasted gim (nori). Serve immediately, before the rice cakes become too soft.