Name: Tteokguk (Good Luck Korean Rice Cake Soup)
Yield: 8 servings
Ingredients: 1½-pound piece point- or flat-cut beef brisket or stew meat, fat trimmed; 1 teaspoon toasted sesame oil; 1 tablespoon plus 2 teaspoons vegetable oil; Kosher salt; 4 scallions; 1 (3-inch) piece ginger, peeled; 4 garlic cloves, finely grated; ⅓ Korean radish, peeled, quartered lengthwise, sliced crosswise ½" thick, or ½ medium daikon, halved lengthwise, sliced crosswise ½" thick; 4 large eggs; 8–10 ounces Korean rice cakes (tteok), sliced; 2 teaspoons fish sauce; Freshly ground black pepper; Korean red chile threads (optional; for serving)

Bowl of Tteokguk with rice cakes ribbons of cooked egg and thinly sliced scallion.

Photo by Peden + Munk

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

Recipe notes

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Recipe notes

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