Easy Rice Cake Soup


Making Rice Cake Soup or Tteokguk from scratch takes too long? Here’s how to make it in 10 minutes!

Ingredients : (3-4 servings)

  • 4 cups chicken stock
  • 500g Korean sliced rice cakes
  • 2 green onions
  • 5 garlic cloves
  • 2 eggs
  • Korean toasted and seasoned seaweed
  • Sesame oil 
  • Sesame seeds

Recipe : 

1 – Pour the chicken stock in a pot and bring to boil. 

2 – Add the rice cakes to the broth. Bring it back to boil and let the rice cakes cook for 2 to 3 minutes.

3- In the meantime, chop the green onions and the garlic. Crack the eggs in a mixing bowl and gently mix them.

4 – When the rice cakes are soft, add the green onions and garlic to the broth. Then pour the egg mix slowly in circular motion. Count 5 seconds and stir the soup gently.

5 – Bring back to boil, then remove from heat. 

6 – Pour the rice cake soup in a bowl. Add a little bit of sesame oil, some crushed sesame seeds and Korean seaweed to the top of your soup. And enjoy.  

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