Seafood Tteokguk (Rice Cake Soup) recipe - ingredients, nutrition and when to eat it
This soup is made with chewy rice cakes simmered in a broth infused with shrimp and clams, with beaten egg stirred in.
This soup is made with chewy rice cakes simmered in a broth infused with shrimp and clams, with beaten egg stirred in. Its light, clean taste makes it a good fit for a winter breakfast or a holiday meal.
Seafood · 25 minutes to cook
Tips: Stir once or twice as it simmers to keep the rice cakes from sticking to the bottom of the pot.
Tips: Add soy sauce a little at a time so the broth doesn’t get too salty, then taste before serving.
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Ingredients (1 serving)
- Rice cake slices for tteokguk — 180 g
- Shrimp — 3 pc
- Manila clams — 60 g
- Egg — 0.5 pc
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Seafood broth — 400 ml
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp