Tteokguk (Rice Cake Soup) - Stir-Fry the Beef Then Reduce with Water for a Milky White Broth

Steps

1. 1

   Wash the rice cakes and soak in cold water; pat the beef dry with paper towels to remove blood

2. 2

   Beat 1 egg and cook in 1T cooking oil to make a thin egg crepe (jidan), then slice the green onion into rounds

3. 3

   Marinate the beef with 1T sesame oil, 1T mirin, 2T soup soy sauce, and 1T minced garlic for 10 minutes

4. 4

   Cook the marinated beef in a pot, stir-frying until done, then add 200ml water and boil until the liquid completely evaporates

5. 5

   Once the beef releases a milky white broth, add 1.2L more water and bring to a boil

6. 6

   When the broth is at a rolling boil, add the soaked rice cakes and 1T sesame oil; season with sea salt to taste