Directions

To Cook

1. Wash meat with cold water and then place in a pot of cold water, about 2lt. Bring this to a boil then skim for any impurities that float to the top of the stock. Reduce heat and add garlic and 1 whole green onion. Simmer the stock for about 1½ hrs or until the meat pulls apart easily.
2. Take out the meat and discard the garlic and green onions. Skim off any fat that may float on top of the stock.
3. Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.
4. Thinly slice or pull apart 1/3 of the meat. Season sliced beef with salt and pepper and combine with 1 green onion (sliced), sesame oil and minced garlic.
5. Bring the stock to a boil and add the rice cakes and soy sauce. Cook until the rice cakes are really soft, season with salt and pepper.
6. Ladle rice cake soup into individual bowls and top with seasoned meat, eggs, sliced green onions and shredded kim (nori). Sprinkle more pepper on top of the soup.

For the Quicker version of Tteok guk

1. In a heated saucepan, add 200g of thinly sliced scotch filler and cloves of garlic (minced). Cook meat until just cooked, add 1 tsp soy.
2. Sauce to the meat. Add 2lt of cold water. Bring this to a boil and skim stock for impurities. Simmer the stock for about 15 mins.
3. Soak sliced rice cakes in a bowl of cold water, drain water when the rice cakes have softened.
4. Add the sliced rice cakes and cook until rice cakes are soft. Season the soup with 2-3 tbsp soy sauce, salt and pepper. Add in 2 beaten eggs in ribbons into the hot soup and 2 green onions (sliced). Ladle soup to individual bowls and sprinkle with extra ground black pepper.