Skip to content Skip to sidebar Skip to footer
Home / cake / recipe / rice / soup

Rice Cake Soup Recipe

Post a Comment
Table of Contents [Show]

Tteokguk (Korean Rice Cake Soup) Tara's Multicultural Table
Tteokguk (Korean Rice Cake Soup) Tara's Multicultural Table from tarasmulticulturaltable.com

Description

Rice cake soup, also known as Tteokguk, is a traditional Korean dish that is typically served during the Lunar New Year. It is made with sliced rice cakes, beef or chicken broth, and various vegetables, making it a hearty and comforting meal.

Prep Time

The prep time for rice cake soup is approximately 15-20 minutes.

Cook Time

The cook time for rice cake soup is approximately 30-40 minutes.

Ingredients

  • 1 pound sliced rice cakes
  • 6 cups beef or chicken broth
  • 1 pound beef brisket or chicken breast, sliced into thin pieces
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 4 green onions, sliced
  • 2 eggs, beaten
  • Salt and pepper to taste

Equipment

  • Pot
  • Cutting board
  • Knife
  • Bowl

Method

  1. In a pot, add beef or chicken broth, sliced beef or chicken, garlic, onion, soy sauce, and sesame oil. Bring to a boil and simmer for 20-25 minutes until the beef or chicken is fully cooked.
  2. While the soup is simmering, soak the sliced rice cakes in cold water for 10-15 minutes to soften them.
  3. Drain the water from the rice cakes and add them to the soup. Simmer for an additional 10-15 minutes until the rice cakes are tender.
  4. Season with salt and pepper to taste.
  5. In a bowl, beat 2 eggs and pour it into the soup while stirring the soup to create egg ribbons.
  6. Garnish with sliced green onions and serve hot.

Notes

Rice cake soup can be made with different variations of meat such as beef, chicken, or pork. You can also add different vegetables like carrots, mushrooms, and spinach to the soup for added flavor and nutrition.

Nutrition Info

One serving of rice cake soup (1 cup) contains approximately 220 calories, 8g fat, 22g carbohydrates, and 16g protein.

Recipe Tips

  • If you prefer a thicker broth, you can add a tablespoon of flour or cornstarch to the soup.
  • If you don't have beef or chicken broth, you can use vegetable broth or water instead.
  • To make the soup spicier, you can add a tablespoon of gochujang (Korean red pepper paste) or gochugaru (Korean red pepper flakes) to the soup.
  • Leftover rice cake soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Enjoy this warm and comforting rice cake soup recipe, perfect for a cold winter day or a Lunar New Year celebration!


Post a Comment for "Rice Cake Soup Recipe"