Korean Tteokguk (Rice Cake Soup)
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"This is a traditional dish enjoyed by many--if not all--Koreans during the New Year's and Lunar New Year holidays. 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. Garnish with green onions; add mandu (dumplings) or thin slices of beef if you like. Serve hot, as rice cakes will get soggy over time."
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Ingredients46 m servings 553 cals
Original recipe yields 6 servings
- Heat 1 1/2 teaspoon olive oil in a nonstick skillet over medium-low heat. Beat egg yolks in a small bowl and pour into the skillet. Tilt skillet so eggs yolks spread in a thin and even sheet. Cook until set, about 1 minute per side. Transfer to a cutting board and slice into thin strips. Repeat with egg whites.
- Place nori in another skillet over medium heat; toast until bright green and crispy, about 30 seconds per side. Cut into thin strips.
- Rinse rice cakes in cold water; drain.
- Pour beef stock into a large pot; bring to a boil. Add rice cakes and garlic. Simmer until rice cake slices are tender, about 5 minutes. Add green onions; continue cooking until rice cakes start floating to the top, 3 to 5 minutes more. Season with salt and pepper.
- Ladle soup into serving bowls. Garnish with egg and nori strips.
- Cook's Notes:
- Cylinder-shaped glutinous rice cakes (garaetteok or garae-tteok) are available in Korean markets. If you're using frozen rice cakes, soak in water for 10 minutes before proceeding.
- This soup is not only for special occasions, but can be deliciously enjoyed all year round for large groups and festive events.
Per Serving: 553 calories; 6.2 g fat; 111.5 g carbohydrates; 9.4 g protein; 62 mg cholesterol; 567 mg sodium. Full nutrition