Gaeseong-Style Rice Cake Soup with Cocoon-Shaped Rice Cakes recipe - ingredients, nutrition and when to eat it
This Gaeseong-style tteokguk is made by simmering small, cocoon-shaped rice cakes in beef broth and topping them with thin strips of egg.
This Gaeseong-style tteokguk is made by simmering small, cocoon-shaped rice cakes in beef broth and topping them with thin strips of egg. The chewy rice cakes pair well with the mild broth, making it a warming dish for cold days or holiday meals.
Soups & stews · 30 minutes to cook
Tips: Stir the rice cakes from time to time after adding them so they don't stick to the bottom of the pot.
Tips: If the broth is already quite salty, add the soup soy sauce a little at a time to adjust the flavor.
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Ingredients (1 serving)
- Mini rice cake dumplings — 180 g
- Beef broth — 400 ml
- Lean beef — 40 g
- Egg — 0.5 pc
- Green onion — 0.2 stalk
- Minced garlic — 0.5 tsp
- Soup soy sauce — 0.5 Tbsp
- Sesame oil — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Toasted sesame seeds — 0.3 tsp