Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Tteokguk (Korean rice Cake Soup) Recipe

Ingredients

How to make it

  • 1.Make the stock by cutting the beef into thin strips and boiling them in a large pot. Simmer on medium-low heat and skim off any foam or scum using a fine mesh sieve or strainer. Adding half an onion and some garlic cloves for the stock is optional. Adjust heat as necessary to maintain a simmer cooking for 15~20 minutes.
  • 2.Meanwhile, rinse the rice cake slices in cold water and drain well.
  • 3.Stir in the rice cake slices and the 2 tablespoons soup soy sauce. Boil gently about 8~10 minutes or until the rice cake slices start to float. Season with a little salt and pepper. When rice cakes are almost cooked, include the scallion slices and beaten egg.
  • 4.Make the garnish ingredients by separating the egg whites and yolks. In a non-stick pan or skillet, add olive oil and fry them in olive oil into a thin sheet; transfer to cutting board and cut into thin strips. Toast gim (seaweed) sheets over heat until crispy; cut into thin strips.
  • 5.Ladle the soup into bowls, dividing the rice cake slices evenly. For each serving, place a nice handful of the fried egg white, yolks, and seaweed strips.
  • 6.Eat hot otherwise the rice cakes will "booluh," or get soggy.
  • *Most Koreans include mandu (dumplings) with tteokguk to make it heartier. If doing so, simply add them in the broth a few minutes before the rice cakes. These ingredients are available at Korean grocers and supermarkets with well-stocked Asian food sections.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

oliviajasonkim Madison, Wisconsin

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes