25 min · 1 serving · @Joe
Tteokguk (Korean Rice Cake Soup)
Comforting Korean soup of chewy sliced rice cakes and tender steak in a garlicky soy-sesame bone broth, topped with egg ribbons, green onion and toasted seaweed.
Nutrition per serving
- 484 kcal
- 37 g protein
- 41 g carbs
- 19 g fat
Ingredients
- 70 g raw skirt steak, cut into small cubes
- ½ tbsp sesame oil
- ½ tsp avocado oil
- 2 ¼ tsp soy sauce
- 240 ml beef bone broth
- 240 ml water
- ½ tsp minced garlic
- 90 g Korean sliced rice cakes
- ½ egg
- Cooking spray
- ½ green onion, diced
- Roasted seaweed, cut into strips
- Salt and black pepper to taste
Steps
- Cook the cubed steak in a pot coated with avocado oil over medium heat.
- Add the bone broth, water, garlic and soy sauce and bring to a boil.
- Add the rice cakes and sesame oil and simmer until soft, seasoning with salt and pepper.
- Whisk the egg and cook it as a very thin omelette in a lightly sprayed pan over medium-low heat, then roll it up and slice into ribbons.
- Ladle the soup into a bowl and top with the egg ribbons, green onion and seaweed.
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