Korean Tteokguk (Rice Cake Soup) - cooking recipe

Ingredients
    1 tablespoon olive oil, divided
    2 eggs, separated
    1 sheet nori (dry seaweed)
    5 cups thinly sliced garae tteok (Korean glutinous rice cakes)
    32 fluid ounces Korean beef bone stock (such as Ottogi(R))
    2 cloves garlic, minced, or more to taste
    2 green onions, thin sliced
    salt and ground black pepper to taste
Preparation
    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.

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