Tteokguk 떡국 Rice Cake Soup Recipe

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.

Cut sirloin steak into small bits, leaving some fat on for flavor.

Chop green onions; use the white parts in the broth and the green parts for garnish.

Slice fresno chili for color and garnish.

Separate egg whites from yolks for the egg topping.

Toast seaweed on the stove until crispy.

Heat oil in a pot and prepare the egg topping by scrambling eggs.

Add water to the pot and bring to a boil.

Add the white parts of the green onions and garlic to the boiling water.

Add soy sauce to the pot for flavor and salt.

Skim off any foam that forms on top of the broth if desired.

Add rice cakes to the boiling broth and cook for about 5 minutes.

Stir in the egg whites to create egg ribbons in the soup.

Garnish with green onions, fresno chili, and toasted seaweed before serving.

Drizzle sesame oil on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens