For the slices, cut sticks of rice dough on the diagonal into ovals 5 mm (¼ in) thick. At an Asian grocery store you find them already sliced as tteokguk tteok, refrigerated or frozen. Soak them in cold water for 20 minutes, and they cook evenly and don't stick to the bottom of the pot. You cook the broth from beef brisket, garlic and soup soy sauce. It stays light and tastes of meat. On top go yellow and white egg strips, toasted seaweed strips and scallions.

You can read more about the dough at Garaetteok, the sticks you cut the slices from. With dumplings in the same broth it becomes tteok mandu guk; the filling is shown at Mandu guk. Leftover rice cakes you braise spicy the next day as Tteokbokki.

Image: AI-generated.