Tteokguk Cream Gratin

Method

1. Preheat the oven to 200°C for 10 min. Meanwhile, soak the rice cakes in cold water, thinly slice the spring onions and crumble the seaweed.

   oven

2. Melt the butter in a 20 cm frying pan, add the beef and garlic and cook over medium heat for 3 min 30 sec, breaking the meat up with a spatula. When no pink remains, add part of the soup soy sauce so the meat absorbs the seasoning.

   Add in this stepButter 15 gMinced beef 100 gMinced garlic 1 tspKorean soup soy sauce (guk-ganjang) ¾ tsp

   medium heat

3. Pour in the milk and cream and add the drained rice cakes, the rest of the soup soy sauce and the pepper. Simmer over medium heat for 5 min, stirring, until the rice cakes are soft and the sauce thinly coats the back of a spoon. Stop while it is still a little loose: an over-reduced sauce makes the rice cakes hard in the oven.

   Add in this stepMilk 220 mlDouble cream (heavy cream) 100 mlSliced rice cakes for soup 240 gKorean soup soy sauce (guk-ganjang) 1¼ tspGround black pepper 1 pinch

   medium heat

4. Transfer to a 20×15 cm baking dish and scatter the mozzarella evenly. Make a small hollow for each egg with a spoon, crack the eggs in and bake in the oven for 12 min, until the cheese is golden and the egg whites are fully white with no clear patches.

   Add in this stepShredded mozzarella 80 gEggs 2

   oven

5. While it is hot, scatter generously with the seaweed, spring onion and sesame and serve. The dish is very hot, so put it on a mat. Break the yolks and coat the rice cakes in them: it tastes just like tteokguk with its egg garnish.

   Add in this stepRoasted seaweed sheets (gim / nori) 1Thin spring onions 2Toasted sesame seeds ½ tsp