New Year’s Beef-Rice Cake Soup/Ttok-kuk
It is tradition to eat tteokguk on New Year’s Day because it is believed to grant the consumer good luck for the year and gain a year of age.
– 1 lb. frozen sliced rice cake
– ½ lb. lean tender beef such as sirloin
– 2 tsp. soy sauce; 2 tsp. sesame seeds
– 1 tsp. minced garlic; ½ tsp. salt
– Dash of black pepper; 8 c. beef broth
– 2 green onions, sliced diagonally; 1 egg, beaten.
Soak rice cake slices in cold water for 1 hour while preparing beef.
With sharp knife, slice beef into thin strips. Combine soy sauce, sesame seeds, garlic, salt, and black pepper in a small bowl. Mix beef and soy sauce mixture together.
In large soup kettle, stir-fry beef until meat begins to brown.
Add broth to beef mixture in kettle. Bring to a boil, then lower heat. Simmer, uncovered, 45 minutes.
To keep your hands from sticking to the rice cakes, wash thoroughly, being careful to get under your fingernails. Using your clean hands, separate each individual rice cake from the frozen clumps; this helps rice cakes cook evenly.
Add rice cakes to soup along with sliced onions. Cook just until rice cakes rise to the surface of the soup, 20 to 25 minutes. Do not overcook; rice cakes should be chewy.
Pour beaten egg into bubbling soup; stir well. Egg will cook immediately. Serve hot.
Food: New Year’s Beef-Rice Cake Soup/Ttok-kuk