Ingredients

• 500 g tteokguk rice cakes
• 100 g beef brisket
• 8 cups (2 L) water
• 2 eggs
• 3 scallions (30 g)
• 1 tablespoon minced garlic
• 1 tablespoon soup soy sauce
• salt, pepper to taste

Instructions

1. Rinse the tteokguk rice cakes in cold water and drain.
2. Soak the beef in cold water for about 30 minutes to remove the blood, then slice it thinly against the grain.
3. Bring 8 cups of water to a boil, add the beef, and simmer over low heat for about 20 minutes, skimming off any foam and fat.
4. Beat the eggs in a small bowl with a little salt.
5. Slice the scallions diagonally.
6. Season the broth with soup soy sauce and salt, then add the rice cakes and minced garlic and boil for about 5 minutes.
7. When the rice cakes are cooked through, add the scallions and pour in the beaten eggs, spreading them evenly. Bring to a boil once more and adjust the seasoning with salt if needed.
8. Ladle into bowls and serve with pepper, if desired.