Beef Tteokguk - Simmering the Meat First Truly Transforms the Broth

Steps

1. 1

   Beat 1 egg with 1T cooking oil and cook in a pan to make a thin egg crepe (jidan). Cool before slicing.

2. 2

   Season 200g beef with 1T sesame oil, 1T mirin, 2T dark soy sauce, and 1T minced garlic. Marinate for 10 minutes.

3. 3

   Soak the rice cakes in cold water for 10 minutes.

4. 4

   Fully stir-fry the marinated beef over medium heat, then add 200ml water and simmer until reduced.

5. 5

   When almost fully reduced, pour in 1.2L water. Once it boils, skim off the foam, add the soaked rice cakes, and boil for 5 minutes.

6. 6

   Slice the jidan and set aside.

7. 7

   When the rice cakes are fully cooked, season with fine salt.

8. 8

   Ladle into a bowl and top with jidan, green onion, and dried seaweed flakes.