Most Popular
-
1
Dongduk Women’s University halts coeducation talks
-
2
Defense ministry denies special treatment for BTS’ V amid phone use allegations
-
3
Russia sent 'anti-air' missiles to Pyongyang, Yoon's aide says
-
4
OpenAI in talks with Samsung to power AI features, report says
-
5
Two jailed for forcing disabled teens into prostitution
-
6
Trump picks ex-N. Korea policy official as his principal deputy national security adviser
-
7
South Korean military plans to launch new division for future warfare
-
8
Gold bars and cash bundles; authorities confiscate millions from tax dodgers
-
9
Kia EV9 GT marks world debut at LA Motor Show
-
10
S. Korea not to attend Sado mine memorial: foreign ministry
Basic ingredients
- 400 grams rice cake slices (tteokguk tteok)
- 130 grams minced beef
- 2 green onion stalks
- 2-3 eggs
For beef seasoning
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- pepper to taste
- a little cooking oil to coat frying pan
For soup
- 5 cups of dried kelp (dashima) broth
- 1/2 big spoon soup soy sauce
- 1 small spoon minced garlic
- salt and pepper to taste
Directions
- If rice cake slices were kept in a freezer, put them in water for 30 minutes to soften before cooking
- Make sure to make jidan (egg garnish) first if you want to add fancy decorations using cookie or vegetable cutters.
- For jidan, separate the egg whites and yolks, and strain and cook separately. Spread the yolks or whites over the pan as thinly as you can over low heat. Once both the yolks and whites have cooled, cut them into the shapes that you want.
- Marinate minced beef in the prepared sauce for 10 minutes.
- Pour 5 cups of dried kelp broth into a pot. When the broth start boiling, add rice cake slices. Leave them in the boiling broth until they soften.
- Add green onions, soy sauce, minced garlic and salt and pepper. Boil for another 1 minute.
- Ladle into bowls and top with jidan and green onion slices. Serve.
- 400 grams rice cake slices (tteokguk tteok)
- 130 grams minced beef
- 2 green onion stalks
- 2-3 eggs
For beef seasoning
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- pepper to taste
- a little cooking oil to coat frying pan
For soup
- 5 cups of dried kelp (dashima) broth
- 1/2 big spoon soup soy sauce
- 1 small spoon minced garlic
- salt and pepper to taste
Directions
- If rice cake slices were kept in a freezer, put them in water for 30 minutes to soften before cooking
- Make sure to make jidan (egg garnish) first if you want to add fancy decorations using cookie or vegetable cutters.
- For jidan, separate the egg whites and yolks, and strain and cook separately. Spread the yolks or whites over the pan as thinly as you can over low heat. Once both the yolks and whites have cooled, cut them into the shapes that you want.
- Marinate minced beef in the prepared sauce for 10 minutes.
- Pour 5 cups of dried kelp broth into a pot. When the broth start boiling, add rice cake slices. Leave them in the boiling broth until they soften.
- Add green onions, soy sauce, minced garlic and salt and pepper. Boil for another 1 minute.
- Ladle into bowls and top with jidan and green onion slices. Serve.
