Tteokguk — Seollal Rice Cake Soup

Ingredients

• 400g tteokguk-tteok (oval sliced), soaked 15 min
• 6 cups beef or anchovy stock
• 200g brisket or beggar? beef sliced thin
• 2 eggs for jidan (yellow/white separated)
• Gim, scallion, soy, sesame oil, pepper

Steps

1. Simmer brisket in stock 20 min, season lightly.
2. Add drained tteok 5 min until puffed and floating +1 min.
3. Fry thin yellow and white egg sheets, julienne.
4. Bowl brisket + tteok + broth, top jidan, gim, scallion.