AI-generated imageEasy Joraengi Tteokguk with Stock Cube (1 Serving)
An easy Korean soup of small hourglass-shaped rice cakes finished with egg and scallion.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Soak frozen rice cakes in cold water for 5–10 minutes, separate and drain. Thinly slice scallion and beat egg.
- 02
Boil 500 mL water and one stock cube until dissolved; follow product dilution instructions if different.
- 03
Add 1/2 tsp soup soy sauce and 1/3 tsp garlic. Add fish sauce gradually, up to 1/2 tsp, tasting for salt.
- 04
Add rice cakes and simmer over medium heat. When they float, cut one open to check the center is soft.
- 05
Add scallion, stream in egg and cook until fully set, with no runny portion remaining.
- 06
Serve with optional gim and pepper. Cut chewy hot rice cakes into small pieces for young children.
Helpful source links
Before you cook
Cook egg completely. Check fish, soy, wheat and stock-cube allergen labels. Refrigerate leftovers within 2 hours; reheat thoroughly. Cut rice cakes into small pieces for young children.
Allergens: 달걀(EGG), 생선(FISH: 멸치액젓), 대두(SOY: 국간장/코인육수 확인), 밀(WHEAT: 국간장/코인육수 확인), 갑각류(CRUSTACEANS: 코인육수 제품별 확인)
Image & source credits
AI-generated image.
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