Tteokguk (떡국) is the wick of rice cakes. Tteokguk means rice cake soup, usually served at the Seollal or Lunar New Year in Korea. The content of this dish is mainly tteok plus chives, beef and fried eggs. If it is ripe, the rice cake will be seen floating in the sauce and ready to serve. In addition to being eaten at Seollal, tteokguk is enjoyed also on the day (Daeboreum). On these special days tteokguk eaten with mandutguk (mandu soup).
- 1/2 cup ddeokguk ddeok (thin sliced rice cake)
- 1/4 cup myeolchi (dried anchovy), 6 cups water
- 2 green onions, chopped, 4 oz beef, thin julienne
- 1 egg, mixed, 2 sheets seasoned gim (dried seaweed), crushed
- 1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/8 tsp sugar
- 1/8 tsp pepper, 1/8 tsp minced garlic, 1/4 tsp salt
Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes. Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic. Saute beef. Set aside. In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute. Take out myeol chi (dried anchovy). Add ddeok gook ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium. Cook for 10- 15 minutes until tender. Add green onions. Pour the egg in a little at a time. Let the egg set, then stir. (If you stir right after egg in, the broth gets milky.) Garnish with sauteed beef and some gim.