Prep Time:
20 mins
Cook Time:
28 mins
Total Time:
48 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Combine water and beef strips in a stockpot; bring to a boil. Reduce to medium-high heat and simmer, skimming off any foam from the top. Add onion and garlic; simmer stock until flavors combine, 15 to 20 minutes.
Rinse rice cake slices in cold water and drain well. Stir rice cakes and soy sauce into the stock; bring to a gentle boil until rice cake slices start to float, 8 to 10 minutes. Season with salt and pepper. Stir eggs and green onions into the stock. Ladle into bowls.
Cook's Notes:
Optional (but recommended) garnishes for the soup: 1 teaspoon sesame oil, 2 eggs (fry yolks and whites separately into thin sheets and slice into strips), and seaweed strips (toast seaweed sheets in a skillet over medium heat until crispy; cut into thin strips).
Most Koreans include mandu (dumplings) with tteokguk to make it heartier. If doing so, simply add them in the broth a few minutes before the rice cakes. They are available at Korean grocers and supermarkets with well-stocked Asian food sections.
Nutrition Facts (per serving)
| 715 | Calories |
| 7g | Fat |
| 138g | Carbs |
| 21g | Protein |
