Tteokguk (Korean Rice Cake Soup)
A traditional Korean soup with sliced rice cakes in a flavorful broth. Often eaten on New Year's Day, but delicious for any breakfast.
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Ingredients
- about 28.4 g Dried anchovies (dasima alternative)
- about 10 cm Dried kelp (dasima)
- 6 cups Beef broth (low sodium)
- about 450 g Korean rice cakes (tteok)
- 1 large Egg
- 2 tbsp Green onions
- 1 clove Garlic
- 1 tbsp Soy sauce (gluten-free)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Sesame oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the dried anchovies or kelp. Soak the kelp for 30 min to soften.
- 2Make the broth: In a large pot, combine the beef broth and kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the kelp.
- 3Slice the rice cakes diagonally into thin oval shapes. If frozen, soak in cold water to soften.
- 4In a separate small bowl, whisk the egg with a pinch of salt. Cook a thin omelet, roll it up, and slice it thinly.
- 5Mince the garlic. Chop the green onions.
- 6Add the sliced rice cakes to the simmering broth and cook for 5-7 minutes, or until they are tender and float to the surface.
- 7Stir in the garlic, gluten-free soy sauce, salt, and pepper. Add a dash of sesame oil.
- 8Serve hot, garnished with the sliced egg omelet and green onions.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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