Korean rice cakes, or Tteoks, are made from short-grain or sticky rice and come in a myriad of shapes, colors, textures, and flavors. Rice cake ovalic – Tteokguk Tteok – involves only short-grain rice, salt and water. They are skewed from the giant cylindrical tteok called Gareoetteok and can be regularly discovered in the freezer segment of Asian markets, it should also be taken infrequently.
Korean soup soy sauce, called guk-ganjang, is made entirely of fermented soybeans. It’s strong, salty, concentrated, and light in color, perfect for use in relatively small amounts to season soup and vegetables. Regular soy sauce typically contains both wheat and soy; it’s better suited for stir-fries and marinades or as a dipping sauce or condiment.
6 cups of water
4 cups of unsalted broth
Beef breast 1 pound, trimmed and cut into pieces
1 large white onion, halved
4 giant garlic cloves, crushed
1 pound oval rice cake
3 giant egg yolks, beaten
1 teaspoon of water
1/2 teaspoon plus a kosher salt board, divided
1 1/2 teaspoons toasted sesame oil, divided
1 small grated garlic tooth
3 tablespoons of Korean soup soy sauce
6 toasted Nori leaves
6 tablespoons onions on sides