Beef Tteokguk
Ingredients
- 400 gBeef chuck (whole for the broth)
- 2 LMineral water
- 3 pcGarlic (crushed)
- 2 tbspKorean soy sauce
- 2 pcEgg (separated and fried as omelets)
- 1 pcnori seaweed (shredded)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (diagonally sliced)
- 1 tbspSesame oil
- 1 pinchBlack pepper ground
- 1 pinchGray sea salt
- 600 gRice cakes (Tteok) (rinsed in cold water)
Method
A clear, steaming beef broth filled with soft, chewy rice cake slices. The steam carries toasted notes of sesame and dried seaweed.
- 1
Place the beef chuck in a pot of cold water. Boil for 5 minutes to extract impurities. Discard water, rinse meat and pot. Return meat to the pot with 2 liters of mineral water.
- 2
Add crushed garlic. Simmer on low heat for 40 minutes. Skim regularly to keep the broth translucent. The meat should be tender when pierced with a knife.
- 3
Separate egg whites and yolks. Fry each into thin omelets in an oiled pan. Slice into thin strips. Cut the nori seaweed into thin filaments.
- 4
Remove the meat, shred it, and set aside. Place rinsed rice cakes into the boiling broth. They are cooked as soon as they float to the surface and become soft.
- 5
Pour in the Korean soy sauce and a pinch of salt. Taste: the broth should be balanced. Add sliced green onions just before turning off the heat.
Frequently asked questions
How do you get this dish right?
- Soak the rice cakes in cold water for 20 minutes before cooking to ensure they are perfectly tender in the center.
- Do not boil the broth too vigorously after adding soy sauce, as it might become cloudy.
How long does this dish keep?
Store the broth and rice cakes separately if possible to prevent the cakes from absorbing all the liquid. Keeps for 2 days in the fridge.
