The ritual New Year rice cake soup eaten on Seollal (Korean Lunar New Year), symbolically granting a year of age with each bowl. Thin oval discs of garaetteok (cylindrical rice cake) are simmered in a clear, golden beef broth made from brisket and dried anchovies until they become tender and slightly chewy, absorbing the savory broth. The clean, white rounds represent coins and purity for the coming year.
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The Stock. the beef brisket with dried anchovies, a piece of kelp, and a halved onion in 7 cups of water for 30 minutes . Remove the brisket; shred it thinly by hand. Strain the broth through a fine sieve; it should be completely clear and golden.
The Egg Garnish. Separate 2 eggs into yolks and whites. Cook each separately in a lightly oiled pan into thin, flat sheets. Stack and cut both into thin ribbons (jidan). Set aside.
The Rice Cakes. Bring the clear broth back to a rolling . Drain the soaked tteok slices and add them to the broth. for 5-7 minutes until they are tender but still slightly resistant, having absorbed the flavor of the broth.
The Seasoning. Season the broth carefully with soup soy sauce and salt. The broth must be clean-tasting and deeply savory without being heavy.
The Finish. Ladle the soup and tteok into bowls. Top with the shredded brisket, the yellow and white egg ribbons arranged separately, the crumbled gim, and the scallions. Finish with a few drops of sesame oil and serve immediately.
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