Although it's traditionally a Lunar new year (Seolnal) dish, my mom always made it for breakfast on the 1st of January. And I loved it.
She always made it with anchovy broth but I only recently found out it's only a Kyungsan (south-east Korea) region thing. Anyone else prefer anchovy broth to beef broth for this dish?
Here's my video tutorial if you're interested:
And the detailed measurements:
🥣 TTEOKGUK RECIPE
Serves 4
++Ingredients for the soup++
· 3C/500g tteokguk tteok (thin, oval soup rice cakes)
· 7 oz/200g ground beef
· 2 cloves garlic, minced
· 2 tbsp mirin
· 2 tsp soy sauce
· white or black pepper
· 1 egg,
· 1 stalk scallion, sliced
· 1/4 square gim/nori
· 2 tbsp ground sesame seeds
· 1/2 tsp sesame oil
++Ingredients for the broth++
· 8C/2L water
· 1/2C/25g anchovies
· 1 onion
· 1 head garlic
· White or black pepper
· 3 tbsp gukganjang (light, Korean soup soy sauce)
· 8"x4" piece/12g dashima/kombu
· 1 tsp salt or to taste