Korean Rice Cake Soup recipe - ingredients, nutrition and when to eat it
Korean rice cake soup is made with round slices of garaetteok simmered in broth and topped with egg strips and crushed seaweed.
Korean rice cake soup is made with round slices of garaetteok simmered in broth and topped with egg strips and crushed seaweed. The chewy rice cakes pair well with the mild broth. It’s a lovely warm meal for a winter morning or Lunar New Year.
World cuisine · 20 minutes to cook
Tips: The rice cakes will soften and spread out if they sit in the broth too long, so cook and serve them just before eating.
Tips: If the sliced rice cakes are stuck together, rinse them briefly in cold water before adding them.
Tips: The saltiness of bone broth varies, so taste it at the end and add salt as needed.
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Ingredients (1 serving)
- Garaetteok (Korean rice cake) — 180 g
- Beef Bone Broth — 350 ml
- Egg — 0.5 pc
- Crushed Seaweed — 1 tsp
- Green Onion — 10 g
- Garlic — 0.5 tsp
- Sesame Oil — 0.5 tsp
- Salt — 0.5 g
- Black Pepper — 0.1 g