Rice Cake Soup recipe - ingredients, nutrition and when to eat it
Soft slices of rice cake come together with the clean, savory flavor of beef broth in this warm soup.
Soft slices of rice cake come together with the clean, savory flavor of beef broth in this warm soup. It makes a filling meal on Lunar New Year’s morning or a chilly day.
Soups & stews · 30 minutes to cook
Nutrition (per 747.5g serving): 495.9 kcal · protein 18.2g · carbohydrate 76.2g · fat 13.3g · sodium 1420.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rice cakes can become soft if overcooked, so check the seasoning once they float and finish right away.
Tips: After adding the egg, don’t stir so the broth stays clear and the egg remains silky.
Tips: Keep the heat at medium when frying the beef brisket so the sesame oil doesn’t burn.
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Ingredients (1 serving)
- Sliced rice cakes — 150 g
- Beef brisket — 40 g
- Egg — 0.5 pc
- Water — 500 ml
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Salt — 0.2 tsp
- Dried seaweed — 1 sheet