Tteokguk (Korean Rice Cake Soup)

Ingredients

• 1 oz Dried anchovies (dasima alternative)
• 4 inch Dried kelp (dasima)
• 6 cups Beef broth (low sodium)
• 1 lb 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

Instructions

1. 1Rinse the dried anchovies or kelp. Soak the kelp for 30 min to soften.
2. 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.
3. 3Slice the rice cakes diagonally into thin oval shapes. If frozen, soak in cold water to soften.
4. 4In a separate small bowl, whisk the egg with a pinch of salt. Cook a thin omelet, roll it up, and slice it thinly.
5. 5Mince the garlic. Chop the green onions.
6. 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.
7. 7Stir in the garlic, gluten-free soy sauce, salt, and pepper. Add a dash of sesame oil.
8. 8Serve hot, garnished with the sliced egg omelet and green onions.

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