Tteokguk with Beef and Collard Greens

Doug Choi's avatar
Doug Choi

Ingredients

Broth

  • 2
    Leek Greens
  • 1
    Tbsp Salt
  • 1
    lb. Beef Round Eye
  • 2
    Tbsp Dried Shrimp
  • 2
    Cloves Garlic
  • 2
    Shiitake

Rice Cakes

  • 1
    Cup Rice Cakes

Vegetables

  • 1
    Bunch Collard Greens
  • 2
    Scallion Whites

Shredded Beef Seasoning

  • 1
    Tbsp Soy Sauce
  • 1
    Tbsp Sesame Oil

Instructions

1
Let’s make Tteokguk with Beef and Collard Greens.
2
Sear 1 lb. Beef Round Eye. Add 2 Leek Greens, 2 Shiitake, 2 Cloves Garlic, 2 Tbsp Dried Shrimp and 1 Tbsp Salt. Add water to cover and pressure cook for 45 min.
3
Set 1 Cup Rice Cakes to soak in water for 30 minutes.
4
Wash 1 Bunch Collard Greens and strip the leaves from the stems. Roll and cut into strips. Cut crosswise once.
5
Thinly slice 2 Scallion Whites and sauté them in a pan set to medium heat with Oil. When soft, add Your Collard Greens and cook until we’ll coated and soft.
6
Strain broth from the beef when it’s finished cooking. Set broth aside. Discard leeks and shred the beef. Combine with 1 Tbsp Sesame Oil and 1 Tbsp Soy Sauce.
7
Add broth to Leeks and Collard Greens. Bring to a simmer and cook for 20 minutes.
8
Add soaked rice cakes and continue to simmer until they are tender. Add your seasoned beef shreds. Adjust seasoning.
9
Serve in a wide bowl and enjoy!
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Doug Choi's avatar
Let’s make Tteokguk with Beef and Collard Greens.