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Ingredients

4 cups water, or as needed ½ pound beef sirloin steak, thinly sliced ½ onion, chopped 5 cloves garlic, minced 4 cups thinly sliced garae tteok (Korean glutinous rice cakes) 2 tablespoons soy sauce salt and ground black pepper to taste 2 eggs, beaten 2 green onions, thinly sliced

Nutrition Info

714.8 calories carbohydrate: 137.9 g cholesterol: 112.4 mg fat: 6.8 g fiber: 0.8 g protein: 20.9 g saturatedFat: 1.5 g servingSize: - sodium: 556.2 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Directions

Combine water and beef strips in a stockpot, bring to a boil. Reduce to medium-high heat and simmer, skimming off any foam from the top. Add onion and garlic, simmer stock until flavors combine, 15 to 20 minutes.
Rinse rice cake slices in cold water and drain well. Stir rice cakes and soy sauce into the stock, bring to a gentle boil until rice cake slices start to float, 8 to 10 minutes. Season with salt and pepper. Stir eggs and green onions into the stock. Ladle into bowls.

Recipe Yield

4 servings

Recipe Note

It's been a long time since we've eaten tteokguk (rice cake soup) so it was a pleasant surprise when the wife took over the reins in the kitchen and surprised me and the kids with this delicious Korean soup. Tteokguk is a traditional dish enjoyed by many (if not all Koreans) during the Lunar New Year holiday. The rice cake used to make tteokguk is first made into a long, white cylinder shape called garae tteok. Its shape and length is symbolic, wishing for longevity in life.

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