Korean Tteokguk (Rice Cake Soup)

Cinco de Mayo - Soup, Stew and Chili

This is a traditional dish enjoyed by many--if not all--Koreans during the New Year's and Lunar New Year holidays. Although there wasn't a lot of time for cooking or eating, I got to experience a semi-instant tteokguk for New Year's Day thanks to a good friend of mine. Garnish with green onions; add mandu (dumplings) or thin slices of beef if you like. Serve hot, as rice cakes will get soggy over time.

Brief

Prep 30 mins

Cook: 16 mins

Total: 46 mins

Servings: 6

Yield: 6 servings

Korean Tteokguk (Rice Cake Soup)

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®)

2 cloves garlic

minced

or more to taste

2 green onions

thin sliced

salt and ground black pepper to taste

Lauren's Grapefruit Margaritas

Soup, Stew and Chili

Directions

Step 1

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.

Step 2

Place nori in another skillet over medium heat; toast until bright green and crispy about 30 seconds per side. Cut into thin strips.

Step 3

Rinse rice cakes in cold water; drain.

Step 4

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.

Step 5

Ladle soup into serving bowls. Garnish with egg and nori strips.

Nutritional Information

Korean Tteokguk (Rice Cake Soup)

Servings Per Recipe:6

Calories: 553.2

% Daily Value *

Protein: 9.4g 19%

Carbohydrates: 111.5g 36%

Dietary Fiber: 0.2g 1%

Sugars: 0.3g

Fat: 6.2g 10%

Saturated Fat: 1g 5%

Cholesterol: 62mg 21%

Vitamin A Iu: 155.4IU 3%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.1mg 4%

Vitamin C: 1.4mg 2%

Folate: 14.9mcg 4%

Calcium: 48.7mg 5%

Iron: 3.3mg 19%

Magnesium: 6.4mg 2%

Potassium: 127.4mg 4%

Sodium: 566.8mg 23%

Calories From Fat: 55.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.