Korean Rice Cake Soup (Tteokguk)

BEEF STOCK

• 500 g beef brisket 1 pound), soaked in cold water for 30 mins to remove any excess blood, skinless, fat-less
• 10 cups water
• 1 onion 270 g / 0.6 pounds), cut into quadrants, large
• 2 talks green onion keep the green part for the toppings, white part only
• 10 black peppercorns whole

MAIN & SOUP SAUCE

• 400 g rice cake 0.8 pounds, Korean, for soup
• 1 Tbsp Korean soy sauce if you can’t find Korean soy sauce for soup, you can season with Korean fish sauce and/or fine sea salt instead. Just add them in small doses gradually while tasting, for soup
• 1/2 tsp garlic minced
• salt to taste (I didn’t add any, but if you need it, fine sea salt

TOPPINGS (THESE ARE THE CLASSIC KOREAN RICE CAKE SOUP TOPPINGS. QUANTITIES BELOW ARE PREPARED FOR VERY GENEROUS TOPPINGS.)

• 2 egg egg white and yolk separated and pan fried separately at a low temperature with a little oil. Thin slice them. Alternatively, you can beat the eggs together and drizzle them into the soup 1 to 2 mins before serving
• 1 to 2 talks green onion thinly sliced, green part only
• 2 to 3 heets dried seaweed sushi seaweed is suitable) - cut into thin strips or crushed/torn with your hands, Korean, roasted
• beef brisket from making the beef stock) - season with fine sea salt (1/4 tsp) & sesame oil (2 tsp) or add more of these to taste. As I mentioned above, the amount of meat used here is very generous, which my husband loved!, shredded, cooked