Tteokguk (Rice Cake Soup)

• Prep & Cooking Time: 2 hours, mostly unattended
• For 4 servings

Nutrition Info per serving

• Calories 471
• Fat 5.3 g  
• Carbohydrates 77g
• Sodium266 mg

Ingredients

• ½ pound beef, preferably brisket
• ½ white or yellow onion
• 6 cloves of garlic
• 3 scallions
• 1 tbsp (or more) soy sauce
• 1 tsp toasted sesame oil
• 4 cups sliced rice cake
• Sliced scallions and toasted nori (seaweed) for garnish

Preparation

1. Bring brisket, onion, garlic, scallions and 13 cups of lightly salted water to a boil in a large pot.  Clear the surface of any foam that rises.  Lower heat, cover, and simmer beef until tender, about 1 ½ hour.
2. Drain, reserving broth, and discard vegetables.  Season broth with a tbsp of soy sauce.  Shred beef into bite-size pieces and toss with a little bit of soy sauce and sesame oil.  Reserve.
3. While beef is cooking or cooling, soak rice cakes in water to cover for about 20 minutes.  Return seasoned broth to a boil and drop in drained rice cakes.  Simmer for about 7 minutes.
4. Ladle broth and rice cakes into bowls and divide beef equally among each serving.  Garnish with scallions and nori.  This dish is often made at Korean New Year’s celebrations.