Korean Rice Cake Soup - A Complete Recipe For You

Korean rice cake soup is made of cut rice cakes in a flavorful meat stock that is embellished with eggs, Gim (kelp), and green onions. It's a conventional soup eaten during Korean New Year, called Seolla, to check to acquire one more year and favorable luck. Korean rice cake soup is made of cut rice cakes and endless meat stock. It's embellished with meagerly cut eggs, green onions, Gim (Korean ocean growth), and toasted sesame oil.

Customarily, it assumes control north of an hour to make this soup since meat brisket is bubbled until delicate and delicate, yet this fast and simple rendition is prepared in just 15 minutes and has every one of the customary flavors!

Korean Rice Cake Soup Fixings

- 2½ cups Korean rice cakes - about ⅔ lb

- 3½ cups stock - anchovy, dashi, or chicken stock

- 1 cup cut meat - reduced down pieces

- 3 cloves garlic - minced

- 1 Tablespoon vegetable oil

- 2 teaspoons low sodium soy sauce

- Salt and pepper - to taste

- 2 eggs - whites and yolks isolated

- 2 stalks of green onions - slashed

- 1 teaspoon toasted sesame oil

- Gim (cooked ocean growth)

- Mandu (Korean dumplings)

Korean Rice Cake Soup Directions

Prep: Wash and douse the rice cakes in a bowl of water while preparing different fixings. This assists with quicker cooking. Cook the egg whites and egg yolks independently in a dish and cut them into slender strips.

2½ cups Korean rice cakes,2 eggs.

Cook meat: Intensity an enormous pot over medium-high intensity and sauté the hamburger with garlic and vegetable oil until completely cooked.

1 cup cut beef,1 Tablespoon vegetable oil,3 cloves garlic.

Add stock and rice cakes: Next, add the depleted rice cakes, stock, and mandu (if

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