- 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
- 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.
- Place nori in another skillet over medium heat; toast until bright green and crispy, about 30 seconds per side. Cut into thin strips.
- Rinse rice cakes in cold water; drain.
- 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.
- Ladle soup into serving bowls. Garnish with egg and nori strips.
05/12/2018
recipepes.com
Korean Tteokguk (Rice Cake Soup), recipe
PT15M
PT1H
5
455 calories
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