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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
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.