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.
Versions
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What goes in it
Each one opens everything else made with it.
beef brisket
egg