Instructions

1. Bring water to boil in large pot; add beef, onion, daikon if using, garlic, and peppercorns
2. Return to boil, then reduce heat and simmer 30-40 minutes until beef is tender
3. Remove beef and shred or thinly slice it; season lightly with salt and sesame oil
4. Strain broth through fine sieve; return to pot and season with Korean soup soy sauce, salt, and optional fish sauce
5. Bring broth back to gentle boil; add rice cake slices and cook 3-5 minutes until they float and are tender
6. If using mandu, add them now and cook 3-5 minutes until they float to surface
7. Make egg garnish (jidan): Beat egg whites and yolks separately; in lightly oiled pan, cook each into thin crepe over low heat; remove and slice thinly into strips
8. Taste broth and adjust seasoning with soy sauce or salt as needed
9. Ladle soup with rice cakes and broth into bowls
10. Top each bowl with: shredded cooked beef, thin strips of egg garnish, seaweed strips, sliced green onion, and optional sesame oil drizzle
11. Garnish with sesame seeds if desired
12. Serve hot. Eating tteokguk on New Year's Day is said to bring good fortune and marks the gaining of another year in age