Tteokguk

What to get ready

• Tteok rice cakes 1.3 lb
• Beef 7.1 oz
• Chicken eggs 4
• Nori seaweed 0.3 oz
• Garlic 0.4 oz
• Soy sauce 2 ⅛ tbsp
• Spring onion 1.1 oz
• Beef bones 14.1 oz

Method

1. 1 Soak the sliced rice cakes in cold water for 30 minutes to soften them.
2. 2 Simmer beef bones in water for 40 minutes, skimming off the foam continuously to keep the broth clear.
3. 3 Sauté the thinly sliced beef with garlic and soy sauce for 3 minutes, then add it to the broth.
4. 4 Drop the rice cakes into the pot and cook for 5 minutes until they float to the surface and become soft and chewy.
5. 5 Thinly slice the omelet into strips and sprinkle them over the bowl along with the shredded seaweed and green onions.

With an appliance

• Pressure cooker 35 min

  Replace step 2: cook the beef bones under high pressure for 12 minutes, then let them rest naturally for 10 minutes; this reduces the cooking time to approximately 18 minutes, resulting in a rich, flavorful broth without the need for constant skimming. In step 4, continue cooking the rice cakes with the lid open for 5 minutes to prevent sticking.