Wash the tteok in cold water. Cut the chicken into bite-sized pieces. Grate the garlic. Beat the eggs.
Oh, and make sure to cut the tofu into bite-sized pieces, too.
Put the chicken, garlic, soy sauce, and two ladlefuls of water into a pot, and bring to a boil over medium heat. This is an important point!
The liquid will coat the ingredients.
Add the dashi and the water to the pot. Bring to a boil.
Skim a bit of the scum. Just a bit. If you taste it now, it should be a bit salty. Add the tteok and tofu. Boil.
When it comes to a rolling boil, add the beaten eggs, and pour them into the pot in a circular motion. Immediately remove from heat.
It's also good with nori on top.
Story Behind this Recipe
I've been eating this since I was little. There were customers who found this delicious enough to come to the restaurant just for this dish.
Make sure to produce a good base stock with the chicken, soy sauce, and garlic. Tteok doesn't fall apart easily by boiling, but if you leave them too long, they will stick to the pot and become gooey. At our place, we serve it into individual small pots before adding the tofu, tteok, and egg.