Korean Egg and Beef Soup

Ingredients

• 150 g Slices of tteok (Korean rice cake) (To soak in water during preparation)
• 150 g Beef steak (Thinly sliced)
• 2 Eggs (Separate whites from yolks)
• 1 Garlic clove (Finely chopped)
• 1 Nori sheet (Cut into strips)
• 2 Scallion (white and green parts separated) (White part cut into 5 mm julienne, green part into rounds)
• 1 c. à soupe Sesame oil (For cooking and finishing)
• 1 c. à soupe Soy sauce (Gluten‑free tamari if needed)
• 1 L Water
• to taste Ground black pepper
• ½ c. à café Salt

Instructions

1. Soak the tteok

   Place the tteok slices in a bowl of cold water and let soak for the entire preparation time.

   Time: PT5M

2. Prepare the eggs and vegetables

   Separate the egg whites from the yolks into two separate bowls. Chop the garlic. Cut the white part of the scallion into 5 mm julienne and the green part into rounds. Cut the nori into thin strips.

   Time: PT5M

3. Slice the beef

   Cut the beef steak into thin strips (about 2 mm thick).

   Time: PT2M

4. Cook the egg‑white omelettes

   Heat the pan over low heat, add a drizzle of oil (or a little sesame oil). Pour half of the egg whites, spread in a thin layer and cook without browning (about 1 minute). Set aside on a plate.

   Time: PT2M

5. Cook the yolk omelette

   Beat the egg yolks, pour into the same pan over low heat, cook quickly (≈1 minute) until just set. Set aside with the whites.

   Time: PT2M

6. Sauté the beef

   In the pot, heat 1 tbsp sesame oil over medium heat. Add the sliced beef and sauté for 1 minute, stirring.

   Time: PT1M

   Temperature: Medium

7. Add the garlic

   Stir in the chopped garlic and sauté for 30 seconds.

   Time: PT30S

8. Deglaze and season

   Pour in the water, soy sauce and salt. Bring to a boil, skim off the foam that forms.

   Time: PT2M

9. Cook the tteok

   Add the drained tteok slices. Reduce heat and let simmer 7‑8 minutes without the bottom sticking.

   Time: PT8M

10. Incorporate the omelettes and white scallion

    Cut the omelettes (whites and yolks) into about 5 cm julienne, add to the broth. Then add the white part of the scallion.

    Time: PT2M

11. Finishing and plating

    Pour the soup into bowls, add a small spoon of sesame oil, lightly pepper, place the nori strips, green scallion rounds and omelette juliennes.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Slices of tteok (Korean rice cake): Thick rice noodles, Cooked glutinous rice cut into pieces
• Instead of Beef steak: Chicken breast, Crumpled firm tofu
• Instead of Eggs: Powdered egg whites + liquid yolks, Silken tofu (for whites)
• Instead of Garlic clove: Garlic powder (1/4 tsp)
• Instead of Nori sheet: Rehydrated wakame seaweed, Rice paper
• Instead of Scallion (white and green parts separated): Green onion, Shallot
• Instead of Sesame oil: Peanut oil, Sunflower oil
• Instead of Soy sauce: Light soy sauce, Tamari sauce
• Instead of Ground black pepper: White pepper
• Instead of Salt: Sea salt

Equipment Needed

• Bowl for separating eggs
• Non‑stick skillet
• Medium saucepan
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle (optional)
• Serving bowl (optional)

Critical Steps — Do Not Skip

• Soak the tteok long enough for it to become pliable.
• Cook the omelettes without browning to achieve a delicate texture.
• Do not overcook the beef during the initial sauté.
• Let the broth simmer without a vigorous boil to prevent the tteok from disintegrating.

Chef Tips from the Video

• A drizzle of sesame oil added at the end enhances aroma.
• Use quality beef (rump steak or sirloin) for a more tender texture.
• Sprinkle a little freshly ground black pepper just before serving for a subtle kick.

Troubleshooting

Storage

Refrigerator: Store the broth separately from the omelettes and nori, in an airtight container, 2‑3 days.

Freezer: Not recommended as the tteok becomes rubbery.

Room temperature: Consume immediately; do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Soak the tteok the night before and keep it refrigerated in cold water.
• Pre‑separate the eggs and keep them refrigerated until cooking.
• The beef can be sautéed ahead and quickly reheated in the broth.