Tteokguk (Good Luck Korean Rice Cake Soup)

Preparation

1. Step 1

   Cut meat into 1½" pieces. Heat sesame oil and 1 Tbsp. vegetable oil in a large pot over medium-high. Add meat and season with salt. Cook, turning occasionally, until browned on all sides, 8–12 minutes.

   Step 2

   Meanwhile, separate scallion whites from greens and coarsely chop; set aside. Thinly slice scallion greens and set aside separately for serving.

   Step 3

   Using a flat-bottomed mug or the side of a chef’s knife, lightly smash ginger. Add to pot along with garlic, reserved scallion whites, and 16 cups cold water and bring to a boil. Reduce heat and simmer, skimming any foam from surface, until meat is tender, 60–75 minutes, if using stew meat, or up to 2 hours , if using brisket. Transfer meat to a plate with a slotted spoon, then scoop out ginger and scallion whites and discard.

   Step 4

   Add Korean radish to pot and simmer until tender but not mushy (it should still hold its shape), 12–15 minutes.

   Step 5

   Meanwhile, heat 1 tsp. vegetable oil in a medium nonstick skillet over medium. Whisk eggs in a medium bowl and season with a large pinch of salt. Pour half of eggs into the center of skillet and quickly swirl pan to distribute evenly. Cook eggs undisturbed until they are just set, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is just set, about 1 minute. Slide egg crepe onto a cutting board and fold in half; let cool. Slice into ¼"-thick ribbons. Repeat with remaining eggs and 1 tsp. vegetable oil.

   Step 6

   Slice beef as thin as you can and return to pot; add rice cakes. Cook until rice cakes are soft, about 5 minutes. Stir in fish sauce; taste and season soup with more salt and a few grinds of pepper.

   Step 7

   Ladle soup into bowls and top with sliced egg, reserved scallion greens, and chile threads (if using).

   Do Ahead: Soup (without garnishes) can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.