Beef Tteokguk (Rice Cake Soup)

Place 500g of rinsed tteokguk rice cakes in a colander to drain.

Slice 1 green onion diagonally into small pieces.

Separate the whites and yolks of 2 eggs into bowls and beat each separately.

Drizzle a little sesame oil in a frying pan, preheat it, and cook the egg white garnish.

Next, cook the egg yolk garnish in the frying pan.

Thinly slice the finished egg white and yolk garnishes into strips.

Drizzle about a tablespoon of sesame oil in a pot and stir-fry 250g of beef that has been drained of blood.

While stir-frying the beef, add 2/3 tbsp of minced garlic.

Add a splash of cooking wine to remove the gamey smell of the meat.

Stir-fry until the beef turns white, as it has been soaked for about 10 minutes to remove blood.

Once the meat is cooked, pour in plenty of water.

Add 2 pieces of kelp and boil together.

After boiling with the kelp, remove the kelp and skim off any residue floating on the surface.

Add the prepared 500g of tteokguk rice cakes to the pot.

Add 1/3 tbsp of salt to season.

Add additional minced garlic and boil for a while until the rice cakes are cooked.

Once the tteokguk is fully cooked, serve in a bowl and top with the sliced egg garnish strips.