Beef Tteokguk

Step 1

Slice the beef across the grain into thin strips about 1/8-inch thick, as if slicing against the natural lines running through the meat. This makes the beef tender when cooked briefly in hot broth.

Step 2

Place the egg in a small bowl and beat it with a fork until the yolk and white are fully combined and uniform in color.

Step 3

If your rice cakes are frozen or vacuum-sealed, soak them in room-temperature water for 5 minutes until they soften and separate easily.

Step 4

Pour the beef broth into a large pot and bring it to a boil over high heat — you'll see large rolling bubbles breaking the surface, about 8 minutes.

Step 5

Add the minced garlic and 2 tablespoons of soy sauce to the boiling broth and stir once to combine.

Step 6

Add the beef slices to the broth and stir once; they'll cook through in about 30 seconds — don't wait longer or they become tough.

Step 7

Add the rice cakes to the broth and stir gently once; let them cook at a simmer for 2 minutes until they float and feel soft when you bite one.

Step 8

Drizzle the beaten egg into the simmering broth in a thin stream while stirring slowly — the egg will cook into thin ribbons, about 1 minute.

Step 9

Pour 1 tablespoon of sesame oil into the pot and stir once to distribute the nutty aroma throughout.

Step 10

Ladle the soup into two bowls, dividing the beef, rice cakes, and broth evenly between them.

Step 11

Scatter the scallion slices over the top of each bowl as a fresh garnish.