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  • Korean Tteokguk (Rice Cake Soup)

    1 vote
    Korean Tteokguk (Rice Cake Soup)
    Prep: 15 min Cook: 20 min Servings: 2
    by jason kim
    85 recipes
    >
    Although there wasn’t a lot of time for cooking or eating, I got to experience a semi-instant tteokguk for New Year’s Day thanks to a good friend of mine who is also adept at cooking (yah, someone else finally doing the cooking!). For those who are unfamiliar with tteokguk.....full story and recipe at www.mykoreaneats.com

    Ingredients

    • 5 cups thinly sliced garae tteok (rice cake)
    • 2 packages of Ottogi beef bone stock
    • 2 green onions/scallions, thinly sliced
    • 2, 3 garlic cloves, minced
    • 2 eggs, yolks & white fried separately and cut into thin strips (garnish)
    • laver or seaweed strips, gim/nori (garnish)
    • sprinkle of salt & pepper (according to taste preference)
    • mandu (dumplings; optional)
    • thin slices of beef (optional)

    Directions

    1. Rinse the rice cake in cold water; soak in water for at least 10 minutes if frozen or partially frozen.
    2. Pour the instant beef stock into a large pot and boil on high heat. Add the minced garlic and rice cakes. 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.
    3. Make the garnish ingredients by separating the egg whites and yolks. In a non-stick pan or skillet, add olive oil and fry them into a thin sheet; transfer to cutting board and cut into thin strips. For the sheets of gim (seaweed), toast them over medium heat for a few seconds; cut into thin strips.
    4. Ladle the soup into bowls, dividing the rice cake slices evenly. For each serving, place a nice handful of the egg strips, scallions, and seaweed strips.
    5. Eat hot otherwise the rice cakes will get soggy over time.

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