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Traditional Rice Cake Soup

koreancuisine's picture
Ingredients
  Rice cake 1 Cup (16 tbs)
  Beef 1⁄2 Pound
  Soy sauce 3 Tablespoon
  Garlic 1 Teaspoon
  Sesame oil 1 Teaspoon
  Eggs 2
  Dried seaweed sheet 1
  Green onion 2
  Water 6 Cup (96 tbs)
Directions

- Slice Beef thinly
- Cook Beef and add 6 cups of water
- Bring to boil
- While waiting for water to boil, roast seaweed for 1 minute in the oven at 400 degrees.
- Whisk 2 eggs together and cook.
- Add Rice Cake to soup and boil for 10 minutes or until soft.
- Slice egg thinly, slice green onions, and crush seaweed.
- Garnish and serve!

This dish is for vegetarians also. You don't need to add any beef, but I like to add beef in mine.

Enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef, Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2
Whether you are looking for a healthy snack or something to kick start your feast, rice cake soup will make for a viable choice. Anna Kim shows you how you can whomp up this traditional Korean Lunar New Year soup that comprises of pillow-soft rice cakes and barely takes more than 30 minutes to stir up.

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