Tteok-guk (Rice Cake Soup with Beef and Egg)
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Ingredients
- 400 g tteok (korean rice cakes)
- 150 g beef flank steak
- 2 garlic cloves
- 2 large eggs
- 2 spring onions, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1000 ml beef stock
Nutrition (per serving)
- Calories
- 361 kcal
- Protein
- 18 g
- Carbohydrate
- 52.2 g
- of which sugars
- 1.3 g
- Fat
- 8.1 g
- of which saturates
- 2.5 g
- Fibre
- 1.3 g
- Salt
- 3.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the sliced rice cakes in cold water for 10 minutes if firm, then drain, and thinly slice the beef.
- 2
Heat the sesame oil in a pot and stir-fry the beef with the garlic for 2-3 minutes until no pink remains.
- 3
Pour in the beef stock and soy sauce and bring to the boil.
- 4
Add the rice cakes and simmer for 5-6 minutes until softened and floating.
- 5
Beat the eggs and drizzle into the soup in a thin stream, stirring gently, until just set.
- 6
Scatter with spring onions and serve hot.
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