Korean New Year Rice Cake Soup (Tteokguk)

Prepare the Broth In a large pot, combine the beef stock, onion, garlic, ginger, and green onions. Bring to a boil and then reduce heat to low. Simmer for 20 minutes to allow the flavors to meld together.

Soak the Rice Cakes While the broth is simmering, soak the rice cakes in water for about 10 minutes to soften them.

Cook the Rice Cakes After the rice cakes have softened, drain them and add them to the pot of simmering broth. Cook for an additional 10-15 minutes or until the rice cakes are tender.

Prepare the Egg Topping In a separate pan, cook the beaten eggs into a thin omelette. Let it cool slightly and then slice it into thin strips.

Serve the Soup To serve, ladle the rice cake soup into bowls. Top with the sliced omelette, seaweed strips, and chopped green onions. Season with salt and drizzle with sesame oil. Enjoy!