Dish · korean
Tteokguk
Thin ovals of rice cake simmered in a clear beef broth, topped with strips of fried egg and scallion, eaten on New Year's Day as the dish that marks turning a year older.
Where it comes from
The cakes' white color and round-cut shape are tied to purity and coin-shaped luck for the new year, and eating a bowl is traditionally counted as gaining a year of age.
What cooks argue about
Cooks argue over the broth: brisket simmered for hours for a clear, savory stock, or a faster anchovy-and-dashima stock, which changes the soup's whole character.
Nobody has published a tteokguk recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.