Tteokguk For Lunar New Year! | Rice Cake Soup With Homemade Rice Cake!

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

rice cakes

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral-flavored alternative.

Combine 100 G of water, 60 G of all-purpose flour, and 2 G of salt in a bowl and mix well; let rest for 15 minutes.

Cover the mixture with plastic wrap and microwave for 1 minute; check for uncooked flour spots and microwave for another 30 seconds if needed.

Flatten the top of the mixture and form a hole in the middle; microwave for another 30 seconds to remove excess water.

Scoop the mixture onto 50 G of tapioca starch and knead until combined; shape into desired thickness and wrap in plastic; freeze for at least 1 hour.

Prepare white beef broth by mixing 1 part broth with 4 parts water; slice 1/4 onion and 5 cloves of garlic.

Slice Korean leek (scallion) on a bias for garnish; scramble 1 egg and set aside.

Season 200 G of ground beef with 20 G of soy sauce, 10 G of sugar, 5 G of minced garlic, 5 G of sesame oil, and a pinch of pepper.

After 1 hour, unwrap and slice the frozen rice cake into thin pieces.

Place a pot on medium heat; once simmering, add onion, garlic, and rice cake; simmer for 5 minutes and adjust seasoning as needed.

In a nonstick pan on medium heat, add a small amount of oil and cook the scrambled egg in a thin layer; set aside and cook the ground beef until browned.

Cut the cooked egg into ribbons and plate the soup with rice cakes, ground beef, egg ribbons, seaweed, and scallion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens