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Korean Egg and Beef Soup
A comforting Korean soup, inspired by tteokguk, made with rice cake slices, thinly sliced beef steak, delicate omelettes of egg whites and yolks, flavored with garlic, soy sauce, pepper and sesame oil, topped with nori and scallion. Perfect for cold evenings.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Boiling broth can cause burns – use pot holders.
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