Korean Rice Cake Soup (Tteokguk) is what Koreans eat for New Year! Using Beef Broth RECIPE!

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a vegetarian option that is lower in fat.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Cut the rice cakes at a diagonal if using a whole tube, or rinse pre-cut ones to remove particles.

Soak the rice cakes in cold water for a few minutes if they are frozen, or rinse them if they are fresh.

Prepare beef brisket (about half a pound) and soak in water for 30 minutes if desired.

Add the soaked beef brisket to a pot with 4.5 cups of water and half an onion.

Bring the pot to a boil over medium-high heat, then reduce to medium-low and simmer for about 1 hour.

Skim off any foam that rises to the top for a clearer broth, if desired.

Check the tenderness of the beef after an hour; it should be tender enough to easily pierce with a fork.

Remove the beef, shred it, and set aside.

Strain the broth and return it to the pot.

Add the soaked rice cakes to the broth and cook until they float, about 5-7 minutes.

Stir in shredded beef and add salt to taste.

Garnish with sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens