Tteokguk

Name: Tteokguk
Ingredients: 300 g beef (brisketshank); 2.2 kg (11 cups) water; 20 g green onion; 10 g garlic; 3 g clear soy sauce; 1.1 g (1/4 teaspoons) minced green onion; 1.4 g (1/4 teaspoons) minced garlic; 0.1 g black pepper

8 ingredients

1 steps

Ingredients

300 g beef (brisketshank)
2.2 kg (11 cups) water
20 g green onion
10 g garlic
3 g clear soy sauce
1.1 g (1/4 teaspoons) minced green onion
1.4 g (1/4 teaspoons) minced garlic
0.1 g black pepper

Directions

1

{"0":"1. Filter the simmered broth (1.4 kg) through cotton cloths, rip up the beef along with the texture (160 g).","2":"2. Pour the broth in the pot, heat it up for 5 minutes on high heat. When it boils, add the sliced rice cake, boil for 3 minutes When the rice cake float on the surface, season with clear soy sauce and salt, add green onion, bring it to a boil once more.","4":"3. Dip up the soup in a bowl, garnish with beef (80 g), egg and shred red pepper."}