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I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients (2 serving)
- 200g sliced rice cakes (for tteokguk)
- 500g packaged beef broth
- 200ml water
- 1/2 green onion
- 1 egg
- 1 spoon soup soy sauce (guk-ganjang)
- 1/2 minced garlic
- A pinch of salt
- A pinch of ground black pepper
- Crushed roasted seaweed
- Sesame seeds
💰 Total: $5.1 for 2 servings
📄 Directions
- Soak the sliced rice cakes in water for about 20 minutes. Drain the water and marinate it with soup soy sauce.
- Beat the egg with a pinch of salt, cook it into a thin sheet (egg crepe), and slice it into thin strips.
- In a pot, bring the beef bone broth and water to a boil.
- Add the soaked rice cakes and minced garlic. Boil for about 5 minutes until the rice cakes become soft.
- Adjust the seasoning with salt if needed.
- Ladle the tteokguk into bowls. Top with black pepper, crushed seaweed, sliced egg strips, and chopped green onion.
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Want to see more recipes or watch the cooking process? Follow me here! 😋💕
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