Korean tteokguk with rice cakes and beef

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A comforting Korean rice-cake soup with beef broth, egg ribbons and spring onion.

Serves: 4 people

Preparation time: 15 min

Ingredients

• rice cake slices – 14 oz
• beef stock – 6 cups
• beef sirloin, thinly sliced – 5 oz
• garlic, minced – 2 cloves
• soy sauce – 1 tbsp
• sesame oil – 1 tsp
• egg, beaten – 1
• nori, cut into strips – 1 sheet
• spring onions, sliced – 2
• salt – to taste
• white pepper – to taste

Method

1. Soak the rice cakes in cold water for 10 minutes if they are firm, then drain.
2. Bring the beef stock to a simmer and add the beef, garlic, soy sauce and sesame oil.
3. Once the beef is just cooked, add the rice cakes and simmer until they turn soft and tender.
4. Drizzle in the beaten egg and stir gently to create soft ribbons.
5. Season with salt and white pepper, then top with nori and spring onion before serving.