How to cook Tteokguk deliciously | Beef Tteokguk
I think beef is the best for tteokguk. If you don't have beef, it's delicious even if you add a lot of anchovy powder.
1 serving
Within 30 minutes
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Ingredients
  • Rice cake soup
    200g
  • a beef-like meat
    50g
  • Kim
    1/2handful
  • egg
    2ea
  • a sun-dried salt
    0.5ts
  • leek
    1handful
  • crushed garlic
    1/2TS
  • Water
    500ml
  • perilla oil
    little
  • Korean style soy sauce
    1TS
  • ground pepper
    0.5ts
Video
Cooking Steps
STEP 1/11
While preparing other ingredients, the hard rice cake is smeared by hand and poured water for a while.
STEP 2/11
Grill a piece of seaweed and break it in a bag.
STEP 3/11
Cut the green onion diagonally.
STEP 4/11
Prepare two eggs. Just loosen one and separate the egg yolk from the white. Add a pinch of salt and add 1 teaspoon of water to the yolk.
STEP 5/11
Use a well-coated pan or oil it and wipe it off again before making the eggplant.
STEP 6/11
You have to cook it back and forth to make it a pretty color. If you cook it a little longer, the whites will get thicker.
STEP 7/11
Prepare egg garnish and seaweed flakes for garnish.
STEP 8/11
Add a little bit of perilla oil and stir-fry the beef brisket, and when the surface of the beef is about 2/3 cooked, pour 500ml of water and add rice cake.
STEP 9/11
Add a tablespoon of soy sauce, half a tablespoon of minced garlic, and sea salt for 0.5~1ts.
STEP 10/11
When the rice cake becomes soft, pour the beaten egg mixture and stir just three times. Then the eggs are properly clumped together.
Add the green onion right away, and it's done quickly.
STEP 11/11
Place in a bowl and sprinkle with pepper. Add seaweed flakes and egg garnish.
If you don't have enough liver, use salt..
You have to stir the beaten eggs only three times to make them stick together really gently and moderately.. It's not good even if it's too loose. Please refer to the video.
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