Beef Tteokguk

A clear, steaming beef broth filled with soft, chewy rice cake slices. The steam carries toasted notes of sesame and dried seaweed.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 873
• Protein: 35 g
• Carbs: 124 g
• Fat: 31 g

Ingredients

• 400 g Beef chuck ( whole for the broth )
• 2 L Mineral water
• 3 piece Garlic ( crushed )
• 2 tbsp Korean soy sauce
• 2 piece Egg ( separated and fried as omelets )
• 1 piece nori seaweed ( shredded )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( diagonally sliced )
• 1 tbsp Sesame oil
• 1 pinch Black pepper ground
• 1 pinch Gray sea salt
• 600 g Rice cakes (Tteok) ( rinsed in cold water )

Instructions

1. Blanch and start the broth

   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. Simmer and clarify

   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. Prepare the garnishes

   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. Cooking the rice cakes

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

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.